Love to snack on candy corn but lazy to make your own because the process is very time consuming? In fact, the time and process that you have to spend is directly proportional to the taste of homemade candy corn which is certainly much more delicious than factory-made products! For those of you who really like sweet foods, try practicing the recipes listed in this article. To avoid wasting dough, half the candy portion will be colored in reverse, while the remaining half will be colored in the usual pattern.
Ingredients
- 150 grams of powdered sugar, sifted
- 6 1/2 tsp. milk powder
- 1/4 tsp. salt
- 60 grams of sugar
- 80 ml liquid corn syrup
- 2 1/2 tbsp. water
- 2 tbsp. unsalted butter, soften at room temperature
- 1/2 tsp. vanilla extract
- Yellow and orange food coloring in gel form
- Use natural ingredients for the best taste!
This recipe will make 80 to 100 delicious candy corn!
Step
Part 1 of 3: Making Candy Dough
Step 1. Combine powdered sugar, salt and powdered milk in a medium bowl
In a bowl, put 150 grams of powdered sugar, 6 1/2 tsp. powdered milk, and 1/4 tsp. salt, then stir thoroughly until well combined. Set aside the dry mixture while you prepare the syrup.
Sift powdered sugar through a fine sieve or sieve. Doing so will make it easier for the sugar to mix with the other dry ingredients
Step 2. Cook powdered sugar, sugar syrup and butter in a saucepan over medium heat
In a saucepan, add 60 grams of granulated sugar, 80 ml of liquid sugar syrup, and 2 tbsp. unsalted butter, then cook all three over medium heat. Stir all ingredients until well mixed and boil.
Soften the butter at room temperature for 15 minutes first
Step 3. Reduce the heat after the mixture boils
Then, stir the mixture again for another 5 minutes over medium heat to prevent it from boiling again.
To monitor the temperature of the dough as it cooks, use a kitchen thermometer. Clamp the thermometer against the side of the pan and make sure that the tip is submerged, but not touching the bottom of the pan. The temperature of the dough at this stage should be in the range of 110°C
Step 4. Remove the pan from the stove, then pour the vanilla extract into it
Place the pan on the cool side of the stove or on the counter to prevent the mixture from burning, then pour in 1/2 tsp. vanilla extract in it. Stir the dough with a heat-resistant, non-stick spatula, such as a silicone spatula, until all the ingredients are well combined.
The color of the dough should look even and not streaky after stirring
Step 5. Enter the dry mixture, then mix all the ingredients until smooth
Pour the powdered sugar, powdered milk, and salt mixture into a saucepan with the liquid mixture. With the same heat-resistant, non-stick spatula, stir the mixture again until all the dry ingredients are completely dissolved.
The texture of the dough should be soft and not have lumps that are too large
Step 6. Pour the batter into the pan, then let it rest for 10-15 minutes until the temperature cools down
First, line a standard-sized half-sheet baking sheet with parchment paper or a special silicone layer for baking. Then, pour the batter into the pan, and scrape the sides of the pan with a spatula to remove any sticky candy residue.
Let the dough rest until it's not completely cold, but comfortable to the touch
Part 2 of 3: Coloring Candy
Step 1. Divide the dough into three equal parts
These three doughs are needed to produce three layers of candy with different colors. Put each dough in a different bowl.
If the dough is still warm and the consistency isn't right, try letting it rest for a few more minutes
Step 2. Color the candy dough with gel food coloring
Pour 2-3 drops of yellow food coloring into one bowl, and 2-3 drops of orange food coloring into another bowl. Don't color the dough in the third bowl!
If you want and need, you can add a dose of dye afterwards
Step 3. Knead the dough until the color is evenly distributed over the entire surface
Make sure your hands are completely clean before kneading the dough, and knead the dough until the color looks even and not streaky.
- If you want, wear plastic gloves to prevent candy stains on your hands. However, don't wear the same gloves to knead dough with different colors, okay? If you don't want to wear plastic gloves, wash your hands immediately before kneading the next dough.
- If the dough is too sticky and soft after being exposed to the warm temperature of your hands, try placing it in the refrigerator for 20 minutes.
Part 3 of 3: Forming Candy Corn
Step 1. Roll out the dough lengthwise with a fairly wide size on a piece of parchment paper or wax paper
Make sure each dough is the same size and thickness.
To facilitate the next process, you should roll the dough with a length of 55 cm with a thickness of 1.25 cm. The thicker the dough, the bigger the size of the candy. Conversely, the thinner the dough, the smaller the size of the resulting candy
Step 2. Arrange the three doughs side by side until one side sticks together
First, put the yellow dough on the bottom. Then, place the orange dough in the middle, and the white dough on top. After that, press the edges of each dough with your fingers so that they stick together.
If you have a rolling pin, try coating the surface of the candy with wax paper or parchment paper to prevent the dough from sticking when rolled. Then, gently roll out the dough so that the three doughs stick together but don't become flat
Step 3. Use a knife to cut the candy into triangles
Cut the candy in a zigzag pattern so that some of the dough has a yellow base color and a white tip, just like traditional candy corn, while the rest has an inverted pattern, i.e. the base color is white and the tip is yellow.
Instead of a regular knife, you can also use a special knife to cut pizza that has a smoother edge
Step 4. Clean the knife periodically while using it to cut candy
To prevent candy residue from accumulating on the blade and transferring to another piece, don't forget to clean the knife with a clean cloth before returning to use.
Use a sharp-edged knife for a neater cut
Step 5. Cool the candy before cutting
Separate the candies so they don't stick together or touch each other. After that, dry and cool the candies on parchment paper for 1-2 hours, or until they have a firm, non-sticky texture.
Don't stack the candies so they don't stick together
Step 6. Enjoy your homemade candy
Now, you will have two types of candy corn. The first type will be colored in a classic pattern, while the second type will be colored in a reverse pattern. Serve candy in any pattern to loved ones!
- Both types of candy will have the same delicious taste!
- Store leftover candy in an airtight container. If you have to stack the candies, remember to separate each layer with parchment paper or wax paper to prevent the candy from sticking together. Supposedly, the quality of the candy will not change for a maximum of one year.
