Candy Corn

August 23, 2019
Created by Chef Lesli Sommerdorf
2 hours 30 minutes
Serves 120 Pieces
  • 3/4 cup powdered sugar
  • 3 Tbsp instant milk powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1 Tbsp water
  • 2 Tbsp butter
  • 1/4 tsp vanilla extract
  • Orange food color
  • Yellow food color

Line a rimmed baking sheet with parchment paper or a silicone mat.

In a bowl, combine powdered sugar,milk powerder, and salt, set aside.

In a heavy, small saucepan over high heat, add sugar, corn syrup, water, and butter and slowly stir until sugar has dissolved. Using a candy thermometer, boil the corn syrup mixture, without stirring, until it reaches 240° (soft ball stage), 2-3 min. 

Remove from heat and carefully add vanilla. Pour syrup into powdered sugar-milk powder mixture and stir until mixture forms into a ball. Pour candy corn dough onto prepared baking sheet and let sit until cool enough to handle, 5-10 min.

Divide the dough into 3 equal pieces. Color 1 dough orange by adding a few drops of orange food color. Color another dough yellow, and leave 1 dough white. Knead the food color into the candy corn dough until it is thoroughly mixed in.

Remove about 2 tablespoon of each color candy corn and roll into thin strands about the width of a pencil. Wrap the remaining pieces of dough in plastic wrap and set aside. Stack the strips on top of one another starting with the white and followed by the orange and then the yellow. Press them together so they make one tri-colored strip. Heat dough in the microwave for a few seconds if it becomes too cool to shape.

Using a small paring knife, cut triangles out of the strip to form candy corn. Continue with remaining mixture. Leave candy corn pieces on the baking sheet until dry, about 2 hours. Keep in a sealed container in a cool, dry place.