Candy Corn Recipes

Steps:

• Combine sugar, white corn syrup and butter in pan, bring to boil stirring CONSTANTLY.
• Turn heat low and boil 5 minutes.
• Stir occasionally.
• Remove from heat and add vanilla and several drops food coloring (optional) Meanwhile, combine powdered sugar, salt and powdered milk Add all at once to mixture in pan.
• Stir until cool enough to handle. Knead until stiff enough to hold its shape. Shape into triangles, or any shape desired.
• Makes 1 3/4 lb candy.

Steps:

• Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.

Steps:

• Combine the confectioners' sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.
• 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.
• Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or parchment paper. Cool for 10 to 15 minutes, until the mixture is cool enough to handle.
• Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white.
• Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.
• Lay the strands side by side (orange, yellow, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip.
• Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.

Steps:

• In a large saucepan, bring sugar, corn syrup, margarine, and vanilla to a boil. Reduce heat to medium, and boil for 5 minutes, stirring occasionally. Remove from heat.
• In a bowl, sift together powdered sugar, powdered soy milk, and salt (It is important to sift in order to remove the lumps from the powdered sugar).
• Add this powder mixture to the boiled sugar mixture, and stir until combined.
• Let this dough-like mixture stand for about 15 minutes, or until cool enough to handle (but still slightly warm).
• Divide the dough into three equal parts. Knead one piece until smooth. Add several drops of yellow food coloring to the second piece and knead until smooth (I found that it took about 8 drops). Add about 6 drops yellow food coloring and 2 drops red to the third piece (to make orange). Knead until smooth and adjust color as necessary. If the dough starts to get too cool/hard to work with, you can microwave it for 10 seconds.
• Roll each piece into ropes of equal length (no thinner than 1/4" or they will break), lay the ropes next to each other (with the orange one in the center) and push together to form one tricolor slab.
• Using a sharp knife, make diagonal cuts across the slab, alternating their angle to make triangles from top and bottom. Round the corners of the triangles to make candy corn shapes; they'll be a bit larger than the store-bought kind.
• The recipe should yield at least 100 pieces, and they'll stay fresh for quite some time. Store in single layers on parchment paper in an airtight container (if you just throw them in a bowl, they will stick together).

Steps:

• Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
• Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
• Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
• Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.