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Homemade Candy Corn recipe

Both the young and young-at-heart lovestore-bought candy corn, they are just so cute and sweet…buthomemade they’re going to love even more! Share some qualityfun time with your kid’s and let them help make these old-timecolorful little candies.

Recipe: Homemade Candy Corn

2 1/2 cups powdered sugar
1/3 cup non fat milk powder
1/4 teaspoon salt1 cup granulated sugar
2/3 cup corn syrup
5 tablespoons salted butter
1 teaspoon vanilla extract

Red and yellow food coloring

  • Combine powdered sugar, milk powder, andsalt into medium bowl; set aside.
  • Bring sugar, corn syrup and butter toboil over high heat in heavy large saucepan. Reduce heat to medium-highand boil for 5 minutes, stirring occasionally. Remove from heat.
  • Add the vanilla extract and powdered sugarmixture to hot syrup mixture in pan; stirring to combine well.Let mixture stand until slightly warm to touch, about 20 to 30minutes.
  • Divide dough into 3 equal pieces and placeeach in separate small mixing bowls.
  • Color one piece of dough at a time. Foryellow dough, add several drops of yellow food coloring to onepiece and knead the dough until smooth and color is even (itis advisable to use disposable plastic glove to protect handsfrom being stained by food color). For orange dough, repeat procedureusing several drops of both the red and yellow food coloring.For white dough, do not add any food coloring to the third piece.
  • Roll each piece into a thin rope. Pressthe three ropes together to form a long rectangle. Using sharpknife, cut ropes into triangles. Using fingers, shape candy cornas desired.
  • Store at room temperature in airtightcontainer, separating layers with pieces of waxed paper to preventsticking.

    Makes about 1 pound.

    Variation: For Valentine’s Day colors,use only the red food coloring and add a few drops to make pinkdough and more drops to make red dough.

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  • Comments

    1 Comment

    Tasty

    Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer.


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