• Gesine

Spooktacular Homemade Candy Corn

My favorite halloween costume was a death trap:  seven feet of chicken wire slathered in papier maché, festooned in flammable white, orange and yellow oil paint, made mobile with four shimmying grocery cart wheels, and equipped with a sticky trap door for candy deposits.  I was the envy of every kid at Woodmont Elementary.  I was the biggest candy corn on earth. Sadly, there was no ventilation, it tipped whenever I tried to negotiate a curb, and the built-in mesh window was inches to low for my gangly frame.  But I was happy to withstand any discomfort for a giant candy corn, even if it wasn't edible.  Luckily, I usually got a few pounds of the real stuff deposited into the bucked attached precariously to the inside of the costume.  Today, I bypass trick-or-treating and death-trap costumes and simply make my favorite ghoulish treat at home and in any shape I desire.


3 1/2 cups (350 g) Confectioner's Sugar

1/2 cup (65 g) powdered milk

1/2 teaspoon (3) fine sea salt

1 1/2 cups (300 g) granulated sugar

1cup (240 ml) corn syrup

1/2 cup (113 g) unsalted butter

1 teaspoon (5 g) glycerin

2 drops yellow food coloring

2 drops orange food coloring

In a food processor, blend the confectioner's sugar, powdered milk, and salt until they form a very fine powder. Set aside.

In a large saucepan over medium-high heat, combine the granulated sugar, corn syrup, butter, and glycerin. Stir until the sugar dissolves.

Lower the heat to medium and bring the mixture to 240ºf (116ºc) on a candy thermometer ( I only use a Thermoworks Thermapen. Every other thermometer LIES, I tell you).

Remove the sugar syrup from the heat and pour into the bowl of a stand mixer fitted with the paddle attachment. Mix on low and slowly pour in the dry ingredients. Mix until the mixture is combined and forms a paste.

Transfer to a large piece of plastic wrap and allow to cool until you can handle the mixture but it's still very warm.

Divide the mixture into three even pieces. Add yellow dye to one and orange to the other and knead until the color is evenly distributed.

I place the pieces next to each other and roll out, while still warm, with a pin to just 1/4" thick to cover a large cake or I roll each piece into a 16" rope and place the strands next to each other. I roll the pieces into a strip and use a 4" biscuit cutter to stamp out rounds that are perfect for placing over cupcakes.

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