Candy Corn

Photo Courtesy of Brad Lovejoy

What is Halloween without a fun cooking project? My friend Heidi, had a great idea to make candy corn with our 3-year-olds, Olivia and Griffin. I have never been a big fan of candy corn but it sounded whimsical and interesting; unlike anything I have prepared prior to today. Heidi and I set out to find a detailed recipe online and came up with the same one by Alton Brown. We figured that if both of us found the same recipe, it must be kismet so we went with it. The recipe follows:

Ingredients:

1 1/4 cups powdered sugar

6 1/2 tsp nonfat dry milk (we used an all-natural product)

1/4 tsp kosher salt

1/2 cup granulated sugar

1/3 cup light corn syrup

2 1/2 Tbsp water

2 Tbsp unsalted butter, room temperature

1/2 tsp vanilla extract (we used organic extract)

2 to 3 drops yellow and orange gel paste food coloring

Combine powdered sugar, dry milk and salt in bowl of food processor. Pulse 4 to 5 times until mixture is smooth and well combined. Set aside.

Combine sugar, corn syrup and water in 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add butter, clip on candy thermometer and bring mixture to 230 degrees F, about 1 to 2 minutes. When sugar reaches 230 degrees F, take pot off heat and remove thermometer.

Add vanilla and dry mixture, stirring continuously with silicone spatula until well combined. Pour onto half sheet pan lined with silicone baking mat. Cool until mixture is cool enough to handle, about 10 to 15 minutes.

Divide dough into three equal pieces. Add 2 drops yellow food coloring to one piece and knead dough until color is consistent throughout. Add 2 drops orange to second piece and knead until color is consistent. Leave third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half.

Roll one of white pieces into a strand about 1/2-inch thick and about 22-inches long. Repeat with yellow and orange pieces. Lay strands side by side and press them together with fingers. Cut combined strand into 4-inch pieces. Lays strands, one at a time, onto silicone mat and press into wedge shape, like a triangle. Use wire butter slicer, metal scraper or knife to cut candies into pieces. Repeat procedure with remaining dough. Lay finished pieces on parchment or waxed paper to dry for one hour. Store in airtight container with parchment paper between each layer.

We had such a good time! The kids were really into it and they were absolutely adorable to watch. They loved measuring ingredients, stirring, kneading and especially tasting. They were in charge of quality control the whole way through and I must say, they did a great job. Homemade candy corn tastes so much better than store bought! The texture is much softer and the flavor of vanilla shines through. If I knew candy corn could taste this good, I would have made it years ago.

One of my favorite parts of this recipe however, was the fact that the kids both chose their favorite colors for the candy instead of the classic orange and yellow. My inclination was to only give them orange and yellow, but Heidi thought it would be better to ask Olivia and Griffin to choose their own colors. I am glad we did it Heidi's way because I think the combination of green, pink and white made the prettiest candy corn I have ever seen. I must give kudos to Heidi because she has some mad candy-making talent. Although this was her maiden candy corn voyage, she was rolling the dough like a pro. :)

Recipe Source:

Alton Brown for foodnetwork.com