So first off let me apologize as I am only posting one recipe this week. I wasn’t sure how much time and effort the one I had picked for this post would require since I had never tried it before. On that note, I am so glad that I did. It was fun and not nearly as hard or time consuming as I was anticipating it to be. When I saw this recipe I just knew I had to try it. I am constantly looking for recipes or ideas for me to make traditions for me and Cooper to do around each Holiday. I feel that no matter what the Holiday is or what the gift is it’s so much more special when it is handmade and that is something I hope to pass on to Cooper. This recipe, I really hope, will become our Halloween tradition. Cooper wasn’t quite big enough this year to get in the kitchen and help out but I can’t wait until he is!! Most of my favorite childhood memories involve me in the kitchen with someone I love and I hope his do too. So here it is… our new Halloween tradition—
Homemade Candy Corn!
Homemade Candy Corn
4 1/2 ounces powdered sugar, approximately 1 1/4 cups
1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons
1/4 teaspoon kosher salt
3 1/2 ounces granulated sugar, approximately 1/2 cup
3 3/4 ounces light corn syrup, approximately 1/3 cup
2 1/2 tablespoons water
2 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
2 to 3 drops yellow and orange gel paste food coloring
–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.