Instructables

Candy Corn

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Picture of Candy Corn
This is a relatively easy way to make a candy corn unlike that found in stores: it's fresh and doesn't have a waxy coating. It's also slightly softer, and tastes the same as candy corn.
It's perfect for halloween, or any other time when sugar is needed.
I've found many recipes on the web, but they all seem to be the same, and do not have the necessary precision to ensure that soft candy corn, not rock candy, is created.
I'm not sure how long it keeps as it has never lasted more than a day or two before dissappearing.

Also, this is my first Instructable, so tell me anything you think I got wrong.

Disclaimer: I am not responsible for any injuries, damages to person or property, etc... that may come from boiling hot sugar and other possibly allergenic ingredients over a very hot surface. That being said, please be careful.
 
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Step 1: Ingredients and Utensils

Picture of Ingredients and Utensils
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Depeding on how much candy corn you want, you will need to either double or quadruple the recipe. I've used all these quantities, and the amount of candy you're making does not change the flavor, etc... of the candy corn. Due to some of the ingredients being difficult to measure in tiny quantities, I do not recommend halving the recipe.

If you use the metric system, a tbsp is 15mL. 1tsp is 5 ml, 1/4 cup is 60 mL.

Ingredients:
1/4 cup white cane sugar, not powdered
2 tbsp light corn syrup
1 tbsp honey
1 tbsp butter
1/4 tsp vanilla extract
1 cup powdered cane sugar
1/16 tsp or a large pinch of salt
1 tbsp powdered milk
food colours: red and yellow for traditionnal candy corn, or any colours you like.

Note on Ingredients:
Honey is not necessary; you can use corn syrup instead, but this will result in a slightly less candy-corn flavour.
However, do not leave out both the honey and corn syrup. They are necessary for making a dough, as well as for preventing crystallization.
I have not tried substituting butter with a vegan alternative, but if you don't want to use butter, a fat with a similar consistency, like coconut oil, should work fine, though it may affect the flavor.
The powdered sugar needs to be powdered. If it isn't, you will have a large sticky mess.
The salt is optional, but I find a pinch helps bring out the flavor. 
Do not forget the powdered milk!!! I tried leaving it out once, and the result was disastrous. It needs to be powdered, not liquid. Sweetened condensed milk will work okay in a pinch, but, although the flavour will stay constant, the candy will be extremely soft and goey. This could possibly be remedied by raising the temperature 5F or so, but buying the powdered milk is well worth the effort. The only working substitute that I've found is soy protein powder. If you use it, you will still have a nice dough, but it will be thicker and have a soy-ish taste to it. It will also tend to be brittle.

Utensils/pots
2 roughly 8 inch (20cm) bowls. One is for mixing, the other for holding sticky utensils.
small, roughly 6 inch (15cm) pot
1/4 cup measuring cup
1tbsp measuring spoon
1/4 tsp measuring spoon
1/8 tsp or a clean finger
a wooden spoon, if possible one that doesn't taste of garlic or meat.
a cookie sheet, or any smooth surface
a flour sifter. This isn't crucial, but not using it will result in small clumps of milk and sugar in the candy.
a candy thermometer
If you do not have a candy thermometer, get one. A regular thermometer doesn't work at 250F and drop testing the sugar tends to be rather imprecise.

Before you even start measuring, please wash your hands. Do you really want dirt or ebolavirus in you candy corn?

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aazrhael11 months ago
is powedred food coloring ok? im gonna have to go to a specialty bakeshop for a liquid one
nikivee1 year ago
so i'm curious, what altitude are you living at Cereleste?? Thanks for the recipe, really looking forward to making it! I'll spread the candy corn love to Japan ;)
Fix922 years ago
I'd love to try this!
Also, I have a question at step 3, when you add the powdered sugar and everything else:

To you take the pot off the heat, or do you continue to heat it with a small flame?
dfuller12 years ago
I made these over the weekend and they are great! Thanks! I used unsalted butter and "No Salt" instead of salt, since I am on a very low sodium diet. Next time I am making a double batch, since these don't last long.
One suggestion: use a pizza wheel instead of a knife to cut them up. It goes a lot faster and is easier on the hands.
Great instructable! Thanks again.
led2352 years ago
One of the best instructables i have ever seen! so good, i stopped what I was doing and went to price chopper to get the ingredients and get cookin'!

Im not the most talented of bakers, cookers, chefs, but this instructable made me feel like Gordon Ramsey!

I commend this instructable very much!

I spent quite a time making these candies, now i sit here on my ipad, cleaning the mess i made, and i will wait overnight to let them solidify!

Keep making these good instructables Cereleste!
Geek07Boy3 years ago
Beautiful
pyromonkey3 years ago
Im totally going to give this recipe a try :)
AstralQueen4 years ago
I love this! I made some just now, but since I didn't have corn syrup I used honey all the way. It doesn't taste like candy corn, but it's still delicious.

I made too much of the orange portion, so I have lots of orange. and I couldn't make it small ; the ribbon kept breaking. But it tastes delicious!
Glad to hear it worked with all honey! I can't have corn syrup and was wondering if it would work. :) May have to try this!! Thanks!
If you were going to use Light Corn Syrup, I would use the kind without High Fructose Corn Syrup. There is a company called Wholesome Sweetners that makes organic light corn syrup and it is good.

rosipova3 years ago
thanks for putting in the metric measurements! Makes life much easier on us non-American cooks!
vshaynes3 years ago
Another factor that can affect some types of candy is humidity. I live in the Pacific NW (USA) and cannot make Divinity because the air is too moist so I get something closer to taffy than marshmallow. Thanks for the great recipe. I am going to try it and see what kind of fun I can have. I am also going to try and make some using Agave instead to see how that works but based on comments I think the corn syrup is probably a necessity.
hey did u know that when u burn sugar its actually having a chem. reaction and is turning into carbon?
sorry, kinda random i know, but i learned this last yr in school
Would Glucose work better? or is that basically the same as light corn syrup? I saw in one of those "How it's made" episodes.
jacaja4 years ago
The only step I think you left out is testing your candy thermometer's boiling point due to differences in altitude. Put your thermometer in boiling water and observe the temperature when the water is at a full boil. At sea level water boils at 212 degrees f. If your thermometer reads somethintg other than that then you must add or subtract the difference from your recipe. For example: I live at 4500 feet. When I test my thermometer it usually reads about 200 degrees when the water boils--12 degrees lower than at sea level. If a candy recipes says to boil to 350 degrees I subtract the 12 degrees difference and boil to 338 degrees. I know that many candy makers already know this; but a few don't so I am writing this to let them know. I don't generally like candy corn but this sounds like it would taste good due to the fact that it is fresh. And the color options are endless and fun. I also think different flavors could be added for even more fun. Caramel and green apple come to mind for me. Thanks for the recipe.
 Cool, great instructable, but when I tried it it went fine but as it cooled down It became rock solid ans impossible to eat or cut. It tasted ok though
Cereleste (author)  imthatguy11254 years ago
Sorry I didn't reply earlier, but I'm pretty sure why this happened (it happened to me before i figured it out.) Did you use a candy thermometer? I've found that even a few degrees can drastically affect the hardness of the candy. After about 260F, the sugar gets practically hard enough for toffee, and is unusable as candy corn. If you turned off the stove when the sugar hit 250F, then maybe you want to double check your measurements for the milk powder and sugar, since too much would stiffen the mixture (but not by much.) Hope this helps if you try it again :)
Thanks for the reply, I used the thermometer but it was about 20 years old so it might be messed up, as for measurements, I think I had the right amount but I might be wrong.
Musicman414 years ago
have you tried using crisco instead of butter.  It does not need to be refrigerated.
Cereleste (author)  Musicman414 years ago
No, I've never tried using crisco. Come to think of it, I've never really thought of crisco as a food item, since I use it only to grease pans. I'm not sure if it would change the flavor or the consistency, but if you try it, could you tell me what happens?
yeah that sounds like a good idea, but that might change the flavors...
mikstr24 years ago
i tried this and completely failed, like epic fail kind of fail.
Cereleste (author)  mikstr24 years ago
Which kind of epic? The hard enough to gring for a ring epic, the sticker than gum on a hot day epic, or some other kind? Hardness is pretty much proportional to the temperature, which really matters (you can't just eyeball it and hope.)
Cereleste (author) 4 years ago
It is charging, and it's really onlf there because of the outlet location. It's also a hard-to-forget location.
factknowhow4 years ago
 why is your cell phone in the fruit basket?

(removed by author or community request)

actually i have no clue either but it looks like its charging :P
Great instructable. You might want to put warnings on it though. Things like "Warning: sharp knives are sharp. I do not take any responsibility for cuts, scrapes, impailments, poking eyes out, or diabeties from eating too much sugar. Contains possible choking hazards so do not give to infants." (use that if you like) or something similar to cover your butt legally in case something goes wrong. Just a suggestion.
Are you or do you want to be a lawyer???? (or have friends/family that are lawyers?)
robotguy44 years ago
I would suggest using pink food coloring, with pink-white-pink stripes and skipping step 5.

Why?

1 word:
CANDY BACON.
thats two words
Right...

2 words:
BACON INSPIRED CANDY STRIPS
now thats four words
There are 10 kinds of people in this world: those that can count in binar and those that can't.
that is very very ture. but it would be funnier if you had spelled binary correctly
      (I purposely spelled that wrong as I like to be contradictory to myself to keep all you people on your feet. As they say in the fourth novel of very a well known series, CONSTANT VIGILANCE!!!
              Good Day to You All
lmfao true that
Fine.

A few words:
ITS A RUNNING GAG
and it is AWESOME!!! now on to see what other things i can make with this delicious creation. Great instructable. +11
mike256 mike2564 years ago
why yes i had to try it with the bacon idea. absoloutly great. now I have to make a glass candy plate :D
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robotguy4 TNEN4 years ago
Oh, right...

2 words:
CONFECTIONARY PORK PRODUCTS.
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