CANDY CORN PICTURE RECIPES

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HOMEMADE CANDY CORN RECIPE | SOUTHERN LIVING



Homemade Candy Corn Recipe | Southern Living image

For those who enjoy making something festive, cute, and edible, let us introduce you to our Homemade Candy Corn recipe. Candy corn is simply a cooked sugar flavored with nonfat milk powder and clear vanilla extract. It's this milky sweet vanilla flavor paired with a soft but almost grainy texture that makes this seasonal candy taste like candy corn.To make it at home, cook a simple sugar solution to 230°F before adding the flavorings and powdered milk. This allows the candy to take on a soft, taffy texture that's easy to cut into the characteristic triangle shape. Then, separate the candy into 3 sections and color with gel food colorings. Mold it into a rope of parallel orange, yellow, and white stripes before stretching and slicing it into simple triangles. After a full day on the counter, the outside of the candy will firm up and reach the proper texture.Surprisingly easy to make, our Homemade Candy Corn is both simple and tasty. Give it a try, and you'll see just how fun this fall candy is to make for yourself.

Provided by Micah A Leal

Total Time 1 hours 15 minutes

Number Of Ingredients 9

1 cup powdered sugar
2 1/2 tablespoons nonfat milk powder
6 tablespoons granulated sugar
1/4 cup corn syrup
2 tablespoons water
1/8 teaspoon salt
1 1/2 tablespoons refined coconut oil
1/2 teaspoon clear vanilla extract
Yellow and red gel food colorings

Steps:

  • In a bowl, combine powdered sugar and dry milk. In a saucepan, combine granulated sugar, corn syrup, and water. Heat until sugar has melted. Add coconut oil and cook to 230°F without stirring mixture, about 3 minutes. Remove from heat, add vanilla and dry ingredients; stir until fully combined. Allow to cool for 10 minutes or until cool enough to handle.
  • Spray a smooth surface and your hands with cooking spray. Separate the dough into three equal portions. Flatten one piece of dough and add a few drops of yellow food coloring. Fold the dough over the coloring and continue kneading until color is evenly distributed. Do the same with the second disk but add a little red food coloring in addition to the yellow, and knead until the orange color is evenly distributed. Roll each piece of dough out to a 53 inch cylinder, adding more cooking spray as needed. Lay the yellow colored rope down, place the orange rope above the yellow rope, and lay the white rope above the orange rope. Press the ropes together until they're connected.
  • Line a baking sheet with parchment paper and set aside. Using a bench scraper, cut a 4-inch section of the tricolored rope. Stretch the section of rope out until it's about doubled in length, and press the rope down so it's slightly flattened with the three equal stripes of yellow, orange, and white parallel to each other. Use the bench scraper to cut 1/2-inch segments, and cut each segment in half diagonally. Transfer candy corn triangles to prepared baking sheet. If some of the triangles are misshapen, use your fingers to press each triangle into the proper shape. Repeat with remaining rope of candy, working with 4-inch sections at a time. Leave candies to sit out uncovered for 24 to 48 hours, until the outside has slightly hardened.

CANDY CORN COBS RECIPE | MYRECIPES



Candy Corn Cobs Recipe | MyRecipes image

Make this too-cute Halloween food craft with just two ingredients and a bit of assembly. Using prepared cookie dough as a “cob,” simply press kernels of candy corn into place to create a sugary look-alike of corn on the cob. Making these candy corn cobs is an easy and fun Halloween project for kids, and the completed corny confections could be used as playful name card holders for a Halloween dinner party. You may need to gently reform each into a cob shape if the dough begins to soften as you place the corn—but once you’re finished, simply pop all of the corn-filled cobs back into the freezer for a few hours if you want them to remain super firm for a while. Although we wouldn’t recommend eating an entire candy corn on the cob in a sitting (unless you’re looking for a serious sugar overload), if anyone wants to take a nibble, just be sure to let any guests know that the core is made using raw cookie dough, in case allergies are a concern. Packaged raw cookie dough is typically pasteurized, thus considered safe to consume raw. However, if you’re not completely comfortable using packaged dough, try using a homemade edible cookie dough recipe instead. Another alternative to cookie dough is using bananas cut into 2- to 3-inch pieces for the cob. Pro-tip: Work in rows of candy corn down the entire length of the cob rather than forming cylindrical rows around the diameter of the log—it’s a lot easier.  

Provided by MyRecipes

Total Time 1 hours 35 minutes

Yield 6 candy corn cobs

Number Of Ingredients 2

1 (16-ounce) package ready-to-bake sugar cookie dough
1 (16-ounce) package candy corn

Steps:

  • Roll the cookie dough into 6 (2-inch) logs, using 4 cookies’ worth of dough portions per log. Place logs onto a parchment paper-lined platter; freeze 1 hour. 
  • Transfer platter of cookie dough logs to the refrigerator. Working 1 log at a time on a parchment paper-lined surface (leave the remaining logs in the refrigerator), gently press the narrow tips of candy corn kernels into the log, forming rows down the length of the cookie dough log. Continue, gently rotating the log as necessary until it is completely covered in rows of candy corn. Return the completed candy corn cob to the refrigerated platter. Repeat process with remaining logs and candy corn. Cover the platter with plastic wrap and refrigerate or freeze until ready to use. 

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For those who enjoy making something festive, cute, and edible, let us introduce you to our Homemade Candy Corn recipe. Candy corn is simply a cooked sugar flavored with nonfat milk powder and clear vanilla extract. It's this milky sweet vanilla flavor paired with a soft but almost grainy texture that makes this seasonal candy taste like candy corn.To make it at home, cook a simple sugar solution to 230°F before adding the flavorings and powdered milk. This allows the candy to take on a soft, taffy texture that's easy to cut into the characteristic triangle shape. Then, separate the candy into 3 sections and color with gel food colorings. Mold it into a rope of parallel orange, yellow, and white stripes before stretching and slicing it into simple triangles. After a full day on the counter, the outside of the candy will firm up and reach the proper texture.Surprisingly easy to make, our Homemade Candy Corn is both simple and tasty. Give it a try, and you'll see just how fun this fall candy is to make for yourself.
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  • Line a baking sheet with parchment paper and set aside. Using a bench scraper, cut a 4-inch section of the tricolored rope. Stretch the section of rope out until it's about doubled in length, and press the rope down so it's slightly flattened with the three equal stripes of yellow, orange, and white parallel to each other. Use the bench scraper to cut 1/2-inch segments, and cut each segment in half diagonally. Transfer candy corn triangles to prepared baking sheet. If some of the triangles are misshapen, use your fingers to press each triangle into the proper shape. Repeat with remaining rope of candy, working with 4-inch sections at a time. Leave candies to sit out uncovered for 24 to 48 hours, until the outside has slightly hardened.
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  • 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.
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