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.
Step 1: Ingredients and Utensils
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.
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.
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?