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Have you ever had the hankering for some candy corn, and it was just plumb out of season? (I realize, candy corn is still “in season” right now, but not for long… Just sayin’…)  Well, now you can whip up a batch of your very own, anytime your little heart desires!  Yes, you heard me right… Make your own candy corn right at home. I. am. For-serious!

I first found this recipe at Quiver Full of Blessings, and I knew I was in love!

Yay! I love candy corn.

Homemade Candy Corn

1 cup granulated sugar
2/3 cup light corn syrup
1/3 cup *salted butter
2 1/2 cups confectioners’ sugar, sifted
1/3 cup powdered milk
1 teaspoon vanilla (use clear vanilla, if you can find it)
red and yellow food coloring

*If you use unsalted butter, add ¼ tsp salt.

Combine powdered milk and confectioners’ sugar in a medium bowl and set aside.

In a medium sauce pan, combine granulated sugar, corn syrup, and butter. Heat over medium-high heat, bring to a boil. Reduce heat to medium-low and continue to boil for 5 minutes. Remove from heat and add vanilla. Add the confectioners’ sugar and powdered milk to the sauce pan and stir until dough forms. Continue stirring until completely mixed.

While the dough is still hot and easy to stir, divide into 3 bowls. In the first bowl, add 4 drops of yellow, mix well. In the next bowl, add 4 drops yellow and 3 drops red, to make orange, mix well. Leave the third bowl, white. Let cool for about 30 minutes

Roll each color into long skinny ropes. (If the dough is too sticky, you can chill it in the frig for about 10 minutes to firm it up a bit.) Line up the ropes, with orange on the bottom, then yellow, and white on top. Press into each other.  With a sharp knife, begin cutting into little triangles. Place on wax paper and dry for about an hour.  Store in air-tight container for up to 2 months.

These are, seriously, the best candy corn I have ever eaten! De-lish!  It is almost like eating caramel!

So yummmm!


Happy fall, y’all! 🙂

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