Homemade Soft Candy Corn

By Chef Eddy Van Damme

Prep Time:

Yield:

150 candies

It's not autumn without candy corn! Get the kids involved in making this soft, sweet treat made with simple ingredients - no preservatives or chemicals. When making this recipe with small children, stay close as it involves hot syrup.

Rate it yourself

Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

1 3/4 cup Imperial Sugar Confectioners Powdered Sugar
3 tablespoons milk powder
1/2 teaspoon salt
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup corn syrup
4 tablespoons water
3 tablespoons butter
1 teaspoon vanilla extract
Yellow and red food color gel

Directions

Sift together powdered sugar, milk powder, and salt. Set aside.
In a small saucepan combine sugar, corn syrup, and water. Bring to a boil. Once boiling add butter.
Without stirring, cook mixture to 240°F. Remove from heat and add vanilla extract.
Add powdered sugar mixture to liquid mixture and stir to combine.
Pour onto a silicone baking mat. After about 5 minutes or when the mixture cool enough to handle, fold it over itself to redistribute heat.
Divide into 3 pieces. Add 1-2 drops of yellow food color to the first piece. Knead to distribute color evenly throughout. Cut in 4 equal pieces and cover with plastic food wrap.
To the second piece, add 1 drop of yellow and 1 drop of red color. Knead to distribute color evenly throughout. Cut in 4 equal pieces and cover with plastic food wrap.
Leave the last piece white, cut in 4 and wrap in plastic food wrap.
On a plastic film-lined work surface, roll each color into a rope shape about 15-inches long. Press all 3 ropes together. If they do not stick well, add a small blast of heat from a blow dryer.
Gently roll over combined ropes with a rolling pin to slightly flatten.
Repeat with remaining candy and place in a refrigerator until firm.
Once firm, cut crosswise into alternating triangle-shaped bite-size pieces.
Spread cut candies out onto a baking sheet to dry for a few hours. Once dry, candies can be stored in an airtight container for several weeks. If stacking, use waxed paper between layers.

Imperial Sugar Insight

If the dough is too loose to form into ropes then you didn't quite cook the sugar syrup long enough. Try microwaving it for 30 seconds and letting it cool. You can also try kneading some additional powdered sugar into the dough.
If the dough is so stiff that you can't cut it, you cooked the sugar syrup too long. There's no good remedy for fixing this. It is best to start over again.
If the dough is too stiff to roll, but you can still cut it, try microwaving portions in 5-second bursts until softened enough to roll. Work quickly since the dough will harden again.
If the dough was easy to roll at first and is now stiff, it's just starting to firm up, which is normal but inconvenient. Microwave in 5-second bursts until it's pliable again.
If the sugar syrup turned grainy or hard when mixing in the dry ingredients: You probably cooked the sugar syrup a little too long. Unfortunately, this batch can't be saved. You'll have to start over again.

Rate & Review