Candy Corn

By mariannefeldman

Recipe courtesy Alton Brown, 2010

http://www.foodnetwork.com/recipes/alton-brown/candy-corn-recipe/index.html

http://www.foodnetwork.com/recipes-and-cooking/how-to-make-candy-corn/pictures/index.html

Ingredients

• 4 1/2 ounces powdered sugar, approximately 1 1/4 cups
• 1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons
• 1/4 teaspoon kosher salt
• 3 1/2 ounces granulated sugar, approximately 1/2 cup
• 3 3/4 ounces light corn syrup, approximately 1/3 cup
• 2 1/2 tablespoons water
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon vanilla extract
• 2 to 3 drops yellow and orange gel paste food coloring

Details

Servings 1
Preparation time 45mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine the powdered sugar, dry milk and salt in the bowl of a food processor.
Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside.

Combine the sugar, corn syrup and water in a 2-quart pot.
Put over medium heat, cover and cook for 4 minutes.
Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes.
When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer.
Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined.
Pour onto a half sheet pan lined with a silicone baking mat.
Cool until the mixture is cool enough to handle, about 10 to 15 minutes.

Divide the dough into 3 equal pieces.
Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout.
Add 2 drops of orange to the second piece, and knead until the color is consistent throughout.
Leave the third piece white.
Roll each piece of dough into a strand, about 18-inches long.
Cut each strand in half.

Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long.
Repeat with a yellow piece and orange piece.
Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces.
Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle.
Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces.
Repeat the procedure with remaining dough.
Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour.
Store in an airtight container with parchment paper between each layer.