Description
Create your own iconic autumnal treat with this simple, chewy, and vibrant homemade candy corn recipe. By avoiding artificial waxes and using premium ingredients like honey and vanilla, you can achieve a superior confectionery finish right in your own kitchen. This family-friendly, one-pot method is perfect for holiday preparation, resulting in beautiful tri-color wedges that highlight the essence of the fall season without any high-fructose store-bought shortcuts.
Ingredients
4.5 oz Confectioner’s sugar (sifted)
0.5 oz Nonfat dry milk
0.25 tsp Kosher salt
3.5 oz Granulated sugar
2.5 oz Light corn syrup
1.25 oz Honey
2 tbsp Unsalted butter (room temperature)
0.5 tsp Vanilla extract
2–3 drops Gel paste coloring (orange and yellow)
Instructions
Combine the confectioners sugar, dry milk, and salt in a food processor and pulse 4 or 5 times until smooth.
Combine granulated sugar, corn syrup, honey, and water in a 2-quart pot, cover, and cook over medium heat for 4 minutes.
Add the butter to the syrup and boil gently until the mixture reaches a soft-ball stage.
Stir in the vanilla extract, then pour the hot syrup into the dry ingredients in the food processor.
Process until a dough forms, let cool slightly, then knead on a powdered sugar surface.
Divide the dough into three parts, coloring sections as desired to create the classic look.
Roll dough into ropes, press together, and slice into characteristic triangular wedges.
Notes
Ensure you sift the confectioner’s sugar to prevent lumps. Store in an airtight container at room temperature for up to two weeks.
- Prep Time: 30
- Cook Time: 10
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 candy
- Calories: 85
- Sugar: 18g
- Sodium: 15mg
- Fat: 1.5g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 4mg