Alton Brown's Homemade Candy Corn
Alton Brown demonstrates to Recipe Iseasy Magazine how to prepare one of his favorite seasonal treats: candy corn. Over time, the Browns have handed out homemade taffy, candied apples, headless marshmallow bunnies, and more on Halloween. Yet among all of Alton's Halloween concoctions, his candy corn is the standout favorite.
Instructions
Step 1: Prepare the Dry Mixture
In a food processor, combine the confectioners' sugar, dry milk powder, and salt. Pulse about 4 or 5 times until the mixture is smooth and thoroughly combined. Set this aside.
Step 2: Cook the Sugar Syrup
In a 2-quart saucepan, combine the granulated sugar, corn syrup, and water. Heat over medium flame, cover, and let cook for 4 minutes. Add the butter, fit a candy thermometer, and increase heat until the syrup reaches 230F, which takes about 1 to 2 minutes. Remove the pan from heat and remove the thermometer.
Step 3: Combine Mixtures
Stir in the vanilla extract and the dry mixture with a silicone spatula continuously until everything is well blended. Pour the mixture onto a half sheet pan lined with a silicone baking mat or parchment paper. Allow it to cool for 10 to 15 minutes until it's comfortable to handle.
Step 4: Color the Dough
Separate the dough into three equal parts. Add 2 or 3 drops of yellow food coloring to one portion and knead to evenly disperse the color. Add 2 or 3 drops of orange coloring to the second portion and knead it similarly. Leave the third portion white.
Step 5: Roll and Shape Strands
Shape each colored dough piece into a strand approximately 18 inches in length. Cut each strand in half, then roll each piece to about inch thickness and stretch it to about 22 inches long.
Step 6: Layer and Cut
Place the strands side by side in the order of yellow, orange, then white, pressing them together gently using your fingers. Cut the combined strand into 4-inch segments. Use a ruler or bench scraper to shape each segment into a wedge: keep the yellow section broad and taper the white portion to a point.
Step 7: Finish and Store
Using a wire butter slicer, knife, bench scraper, or pizza cutter, slice each wedge into individual candy pieces. Arrange the candies on a parchment-lined surface and let them dry for at least an hour. Store the candy corn in an airtight container, separating layers with parchment paper for the best results.
