Candy corn is a fall favorite, and making your own is fun and surprisingly easy. Be aware: measurements are approximate and may need to be altered depending on various factors, so if it’s too sticky at first, add some more powdered sugar and knead. This candy gets even better after a day or two.
Homemade Candy Corn
- 3 cups confectioners’ sugar
- ¼ cup powdered non-fat milk
- 1 cup marshmallows
- ¼ teaspoon salt
- 1 cup granulated sugar
- ⅔ cup corn syrup
- 4 Tablespoons water
- 3 Tablespoons butter
- 1 teaspoon vanilla
- Yellow and red food coloring (paste works best, if you can find it)
Mix the confectioners’ sugar, salt, and powdered milk in a food processor until smooth.
Heat water, sugar, and syrup in a saucepan over medium heat for 5 minutes.
Add butter and heat to 230˚F for 3-4 minutes.
Remove from heat. Add marshmallows and stir until melted.
Add vanilla and dry mixture, stir well until smooth.
Pour onto parchment paper in a shallow pan to cool.
Once cool, separate into 3 separate pieces.
Color one piece yellow and another orange (using red and yellow). Leave the last one white.
To make corn: roll out dough into strips, one of each color. Put strips together, let dry for an hour or so, and slice into wedges.
