Candy Corn - Desserts and Sweets Group Recipe! Ingredients: 4 & 1/2 ounces of confectioners sugar (about 1 & 1/4 cups) 1/2 ounce of nonfat dry milk (about 6 & 1/2 teaspoons) 1/4 teaspoon of kosher salt 3 & 1/2 ounces of granulated sugar (about 1/2 cup) 3 & 3/4 ounces of light corn syrup (about 1/3 cup) 2 & 1/2 tablespoons of water (H20) 2 tablespoons of unsalted butter, at room temperature 1/2 teaspoon of vanilla extract 2 or 3 drops each yellow and orange gel paste food coloring Directions: Combine the confectioners sugar, dry milk and salt in a food processor Pulse 4 or 5 times, until the mixture is smooth and well combined Set aside Combine the granulated sugar, corn syrup and water in a 2-quart pot Place over medium heat, cover and cook for 4 minutes Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes Remove from the heat and remove the thermometer Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined Pour onto a half sheet pan lined with a silicone baking mat or parchment paper Cool for 10 to 15 minutes, until the mixture is cool enough to handle. Divide the dough into 3 equal pieces Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout Add 2 or 3 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 and roll each piece into a strand that is about 1/2 inch thick and 22 inches long. Lay the strands side by side (orange, yellow, then white) and press them together using your fingers Cut into 4-inch pieces Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies Lay the candies on a piece of parchment until dry, at least 1 hour Serve and Enjoy! Note: Store extras in an airtight container with parchment between each layer
Posted on: Tue, 14 Oct 2014 11:57:27 +0000
Trending Topics
Recently Viewed Topics
© 2015