Candy Corn

Step 6 Finishing

Yay! You now have real, delicious, fresh candy corn!
Admire and taste your hard work.
To ensure that it won't stick to the sheet, move the pieces around on the sheet. Let them just sit there overnight. You don't need to, but this makes them lose a bit of moisture and harden a bit. Also, if you stuff them immediately in a bag, they will have a tendency to stick together.
If you leave them anywhere hot, they will start to stick together.

I'm not sure how long these will last, but seeing as the butter in them should be refrigerated, I suggest not letting them sit at room temperature for more than a week. They can probably be refrigerated for several months, but they would most likely lose their flavour.

Comments

[pyromonkey]

Im totally going to give this recipe a try :)

[AstralQueen]

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!

[sinisterscribe]

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!

[Gravity Boy]

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.

[sturmey]

Just a reminder for those who don't know the science behind candy making, the corn syrup is there because the fructose molecules get in between the sucrose molecules and prevents it from crystalizing.

You don't "need" to use corn syrup when making candy, but it acts like insurance so that you don't have to be as acurate with heating and cooling of the candy mixture.

Light corn syrup is generally the best unless you're making a caramel flavoured candy as it has less flavour of it's own. Caramel flavoured candy's benefit from the stronger flavours found in dark corn syrup.

All corn syrup has fructose in it. it is the form of sugar that corn produces naturally, and it tastes twice as sweet as sucrose. Fructose will also spike your insulin levels faster than sucrose since it doesn't need to break down further before being absobed into your bloodstream.

Thanks for a great recipe. I'll have to try this for Christmas.

[eti1206]

hmm looks like yummy and  melts on the tongue, i'll give this recipe to my wife thx Blogger Nusantara - Blogger Nusantara Blogpreneur Indonesia

[jacaja]

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.