Any Chef Recipe: Candy Corn

Any Chef Recipe: Candy Corn
Oct
08
Wed

Candy corn is addictive, and this recipe gives you the option to add up to THREE medicated ingredients. Not only does this candy corn taste way better than the stale hard stuff you'll find in a store, it's also really fun to make. Turn it into a monster!

Ingredients:

1 1/4 cups powdered sugar (OR powdered cannasugar)
6 1/2 teaspoons nonfat dry milk
1/4 teaspoon kosher salt
1/2 cup cannasugar
1/3 cup light corn syrup
2 1/2 tablespoons water
2 tablespoons cannabutter, at room temperature
1/2 teaspoon vanilla extract
2 or 3 drops each yellow and orange food coloring

Directions:

1) Combine the powdered sugar, dry milk and salt in a food processor. Pulse a few times to make sure the mixture is smooth and lump free.

2) Combine the granulated sugar, corn syrup and water in a 2-quart pot.

3) Place over medium heat, cover and cook for 4 minutes.
Then add the butter, clip on a candy thermometer and bring the sugar syrup to 230 °F (about 1 to 2 minutes.)

4) Remove from the heat and remove the thermometer.
Add the vanilla and the dry mixture and stir until well combined.

5) Pour onto a half sheet pan lined with parchment paper. Cool for 10 to 15 minutes.

6) When the mixture is cool enough to work with, it should stop sticking to the parchment paper. If it's still sticky after 15 minutes or so, put it in the fridge for awhile.

7) Divide the dough into 3 parts. Add yellow food coloring to one, and orange to another, leaving one white. Wearing a glove for this helps keep your hands from being stained.

8) Roll each color into a long rope. If you want small, classic sized candy corn pieces, you'll have to divide each color and work it in small batches, otherwise you'll have supersized candy corn.

9) Line each rope up with the others (you'll have half with the classic order is yellow, orange, white - and the other half reversed)

10) Fold the parchment paper over your 3 ropes, and gently roll along the length (just enough to press them together)
Using a sharp (non-serrated) knife, cut the strip into triangles, alternating the direction of the tips.
You'll want to keep a warm, damp towel nearby to clean the knife every few cuts

Move cut pieces to more wax or parchment paper, and allow to dry for at least an hour (overnight is better.)
Unlike store bought candy corn, these will stick together!
Store them in an airtight container, with a sheet of parchment paper between each later.