Candy Corn


I’ve never been a fan of Candy Corn–There just isn’t anything sophisticated or enticing about them. And, If I had to describe the way those tricolored cones tasted, I would say they were nothing more than chewy globs of sugar and high fructose corn-syrup. My daughter seemed to think we could whip up a tastier and healthier version, and I must say… she was right! These Halloween treats are sweet, creamy, and taste like honey.
Don’t be intimidated by the amount of steps, it really is a very simple recipe…
1 1/4 Cups powdered sugar.
1/2 cup dry milk
1/2 cup honey
1/4 cup sugar
3 tbsp water
2 tbs butter
1/8 tsp fine salt
3 tbsp beeswax (pellets, or grated)
1/2 tsp vanilla paste (or extract)
Redand yellow food coloring. These are the ones I used.

You’ll also need a candy thermometer. This one is a great buy.

1. Sift powdered sugar and powdered milk into a large bowl. 
2. In a small saucepan, combine honey, granulated sugar, water,  butter, and beeswax. Bring to a simmer over medium heat. Cook without stirring until it reaches 250°F on a candy thermometer. Remove from heat and stir in vanilla.
3. Add mixture to powdered sugar and milk. Mix well.
4. After mixture has cooled (about 5min). Lightly dust a cutting board with powered sugar. Divide dough into three equal parts. 
5. Leave one of the three parts white, dye the second portion oranges (if using Indian dyes use 5 drops red 3 yellow, they are not as pigmented), dye the last portion yellow (5 drops). Knead until smooth and color is distributed. Divide each of the three portions in half. You should have 6 pieces for two batches. Now roll each portion into a rope, 1/4 inch thick and 14 inches in length, and stack them. First white, orange, and yellow. Smooth them over once with a rolling pin. Cut into wedges with a pizza cutter or pastry cutter. Repeat the stacking, smoothing, and cutting for your second batch. 
6. Allow them to dry for at least 8 hours on parchment paper. Store in an airtight container.
Happy Fall!!

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