Candy Corn Recipe From Field Guide To Candy
Recipe adapted from Field Guide to Candy
Candy Corn
Candy Corn, adapted from Field Guide to Candy
Prep Time
0
minutes
Cook Time
15
minutes
Servings
80
pieces
Total time: 15 minutes
Ingredients
- 2½ cups confectioners' sugar
- ¼ cup powdered milk
- ¼ teaspoon salt
- 1 cup sugar
- ⅔ cup cornsyrup
- ⅓ cup unsalted butter
- 1 teaspoon pure vanilla extract
- Food coloring, if desired
Directions
- In a bowl, combine the confectioners' sugar with the powdered milk and salt and set aside.
- In a saucepan, combine the sugar, corn syrup and butter. Bring the mixture to a boil over high heat, stirring constantly. Reduce heat to medium and cook for another 5 minutes, stirring occasionally. Remove from the heat and stir in the vanilla extract. Stir in the powdered-milk mixture and let the dough rest for a few minutes until it's cool enough to handle.
- Divide dough into 3 equal portions and place each in a separate bowl. Add food coloring as desired, kneading each portion of dough until the coloring is evenly distributed and the dough is smooth and stiff.
- Roll each piece of dough into a rope about ½ inch thick. Place the three ropes of dough next to each other to form a long rectangle. Use a rolling pin to gently press them together.
- Using a sharp knife, cut the dough into triangles and place them on a baking sheet. Let set for about 1 hour. Store in an airtight container in a cool, dry place for up to 1 month.