Chef Time!

Chef Time!

Saturday, October 29, 2011

Candy Corn Recipes

I was going thru some of my really old cookbooks, and I found some recipes in making candy corn. I had to revamp some of the steps and ingredients, as the printing was somewhat faded. I also did some research and found some interesting things that I would like to share with you all as well.

You will love this homemade candy corn recipe. Candy corn is a popular confection long enjoyed in North America, especially around the time of Halloween.
This Halloween recipe makes a colorful homemade confection that approximates the taste and appearance of traditional candy corn. Some think it tastes better. Now, you can get your fill of this unique confection the year-round. Your family and friends will be amazed that you made it yourself.
The famous candy is said to have been invented in the United States by George Renninger in the 1880s, and it was originally made by hand. Nowadays, candy corn is mass produced by Jelly Belly using a recipe unchanged since about 1900.
Of all the Halloween treat recipes available, you simply must try this candy corn recipe and enjoy an old time Halloween treat.

1 cup granulated sugar
2/3 cup corn syrup
1/3 cup (2-1/2 oz) butter
1 teaspoon vanilla extract
2-1/2 cups powdered icing sugar
1/3 cup powdered milk
1/4 teaspoon salt
Red and yellow food coloring

In a large saucepan combine granulated sugar, corn syrup, and butter. Bring to a boil over high heat while stirring constantly, then reduce heat to medium and continue boiling for 5 minutes while stirring occasionally. Remove mixture from heat and add vanilla extract.
Combine the icing sugar, powdered milk, and salt in a separate bowl and add to the mixture in the saucepan, mixing thoroughly. Allow the dough mixture to sit until it's cool enough to handle.
Divide the dough into 3 equal parts and place each part in a small mixing bowl. Add orange food coloring to one part (a combination of yellow and red) and yellow food coloring to another part, leaving the remaining part uncolored or white.
Knead the dough in each bowl until smooth and stiff enough to hold its shape, and the colors are even. Wearing plastic gloves can help prevent your hands from being stained by the food coloring.
Still using your hands, roll each part into a long, thin rope, making each rope of equal length. You may need to use a long countertop or tabletop covered with a strip of waxed paper for this. You'll also need to be careful when rolling as the ropes can easily break if you form them too thin.
When you're done, lay the three ropes of dough along side each other with the orange dough in the middle and carefully press them together to make a long, narrow rectangle. A gentle, light rolling with a rolling pin along the length of the rectangle helps to press the rope edges together, but be careful not to flatten the dough so the rectangle stays as narrow as possible, plus you'll also want the kernels plump looking and not flat.

Finally, cut the dough into triangles or "kernels" using a sharp knife and gently shape the kernels with your fingers, if needed. Allow the kernels to sit for a while and become firm.
You'll end up with over a pound of homemade candy corn, some with yellow tips and some with the traditional white tips. There's no getting around it, kneading the dough and forming the ropes IS time-consuming, hard work, but the results are worth it.
Traditionally, each piece of Halloween Candy Corn is about the size of a kernel of dried corn, but yours made with this homemade candy corn recipe will be about the size of today's Giant Candy Corn.


4 1/2 oz. powdered sugar, approximately 1 1/4 c.
1/2-oz. nonfat dry milk, approximately 6 1/2 tsp.
1/4 tsp. kosher salt
3 1/2 oz. granulated sugar, approximately 1/2 c.
3 3/4 oz. light corn syrup, approximately 1/3 c.
2 1/2 tbsp. water
2 tbsp. unsalted butter, room temperature
1/2 tsp. vanilla extract
2 to 3 drops yellow and orange gel paste food coloring

Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside.
Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes.
Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 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.
Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.

Candy Corn Cocktail

1 ½ cups vodka
1 cup candy corn
¾ cup pineapple juice
Ice

To make candy corn-infused vodka, mix vodka and candy corn in jar; seal tightly. Let stand at least 4 hours.
Strain vodka to remove candy.
For each serving, in chilled cocktail shaker, place 1/2 cup infused vodka and 1/4 cup pineapple juice; add ice. Shake; pour into martini glass. If desired, garnish each glass with additional candy corn.



How To Make Holiday Candy Corn

Over the years, different colors were added to the fondant for different holidays:
Halloween Candy Corn is traditionally colored with a white tip, orange center, and yellow base.

Indian Corn for Fall and Thanksgiving is colored with a white tip, orange center, and brown base, with chocolate flavoring added to the brown.

Reindeer Corn for Christmas is colored with a white tip, green center, and red base.

Cupid Corn for Valentines Day is colored with a white tip, pink center, and red base.

Bunny Corn for Easter is colored with a white tip and pastel shades of pink, purple, yellow, or green for the center and base.

You can develop your own color combinations for birthdays and special parties. Simply let your creativity flow.

How To Make Candy Pumpkins

The candy corn recipe is very versatile. The fondant-like dough when colored orange is great for molding into tiny Halloween pumpkin candies for decorating cakes, cupcakes, desserts, or for eating on their own. Save a bit of the dough and color it green for the stems. The tiny candy pumpkins are perfect for decorating a Halloween cake.

No comments: