Recipe: Homemade Candy Corn

 Candy corn is something I remember from my childhood. I've always liked it. I know that's a controversial opinion. So, I was disappointed to discover that candy corn isn't available outside the United States.

Then, last year, a friend of mine brought some candy corn from the US and after eating some, I realized it wouldn't be too difficult to make. It's really very similar to fondant. So, I tried a few variations until I got it as close as I could to store bought flavor.



Homemade Candy Corn:
100g white fondant
1 tbsp honey
3/4 tsp vanilla extract or ground vanilla beans
1 tsp tylo powder
powdered sugar to maintain consistency
yellow and red gel food coloring


Beginning with the white fondant, I kneaded it a bit and added the vanilla extract to it.

Since vanilla extract is a liquid, it breaks down the fondant a bit and makes it very sticky.
So, I added some extra powdered sugar until it returned to fondant consistency.
Then I added the honey.
Honey is even stickier than vanilla extract, so the mixture became VERY sticky. Add as much powdered sugar as you need to get it back to fondant consistency.
It will eventually return to fondant texture.
Now, candy corn is relatively hard compared to fondant, so I added some tylo powder to the fondant so it will dry harder than fondant will on its own.

Then I split the fondant into three pieces. One maybe 10g, one about 50g and one about 40g. I didn't weigh them, but that's about what I would guess based on the percentage of the whole.
The two larger balls I mixed together and added some yellow food coloring.
Then I split them again and added some red food coloring to the large ball.
It didn't quite get the color I wanted, so I added some more red.
This is about the ratio I ended up with.
I was able to split each color into four relatively equal pieces. Then I took one of each color, rolled the white into a ball, made a donut out the orange and placed it around the white and rolled the yellow into a thick snake.
Then I wrapped the yellow around the orange and pressed it down a bit with the rolling pin to make the top flat. It should still be fairly thick.
Then, cut the circle into quarters.
And the quarter into thirds.

Round the corners a bit. And you can leave them out to dry out a bit for a few hours or overnight.
And let me tell you, these taste very close to store bought candy corn.
Happy Halloween!

Watch us make this homemade candy corn on YouTube here: https://youtu.be/5aD_C0Nw8dM
Schaut zu wie wir diese selbstgemachte Candy Corn auf YouTube machen hier: https://youtu.be/_C53Cp8cbvY

Comments

Post a Comment

Popular posts from this blog

Dress up a Sheet Cake: White on White Wedding Cake

Image
I've been thinking about all the things that have been cancelled because of Covid19 and I think the saddest is the weddings. So much expense, planning, excitement... gone. Now, I know most of you who had to reschedule your wedding will eventually have them. But I don't know how much money you would have lost because of the cancellation of your first planned wedding. So, I thought some of you might need to save money on your future wedding. So, I thought I would share with you a way you could make your own wedding cake out of a regular, plain sheet cake. I started out with a frosted sheet cake. You can frost it yourself or buy it frosted.  Then I thought I would use all of these tips, but I only ended up using the small round tip and the medium star tip. The petal tip and leaf tip weren't needed for this design.  Using a skewer, I traced two interlocking hearts as well as the monograms of the couple. In this case, T and C.  Then I traced over the letters with ...
Read more

Dairy-Free Swiss Meringue Buttercream

Image
After going through the effort of making my vanilla cake gluten free, dairy free and soy free, I needed a dairy free frosting. American buttercream is easy to make dairy free. But the family I'm making the cake for prefers Swiss meringue buttercream. I googled how to make dairy free Swiss meringue buttercream, and basically every blog I found said that it wasn't possible. They all said you have to use butter. I am not willing to accept that answer. So, I decided to experiment a bit until I found a ratio that works. So, first off, here's the recipe: Dairy-free Swiss Meringue Buttercream: 7 egg whites 2 cups sugar 1 1/2 cups dairy-free margarine 1/2 cup shortening pinch of salt 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 tsp butter vanilla flavoring (optional, if omitting, double amount of vanilla flavoring)  I'm using a stand mixer today with a whisk attachment.  I first whisk the egg whites, sugar and vanilla sugar, if using vanilla sugar. Then I h...
Read more

Tutorial: How to Make a 2D Simba Cake Topper

Image
 I tried to make this character 3D. I really did. But it was so terrible I just couldn't bring myself to use it.  I eventually decided to try making a 2D figure. Then I could use a template. So first, here's the image I used: First, I cut out a yellow circle to use as a background. Then I added some brown to yellow fondant and rolled it out. I cut around the template and cut out the paws. Then I added the paws cut out of white fondant. Then I used a pointed scuplting tool to press the lines of the template into the fondant. Then, removing the template, I deepened the lines to make them more visible. I added a white muzzle and a pink nose. I painted some brown food coloring mixed with alcohol into the shadows of the face and ears. Finally, I added some undiluted black food coloring to the ears, eyebrows and eyes. How adorable is this? And so clearly Simba. This is a great method for those who can't accurately draw the characters themselves. In other words, perfect for me. Wa...
Read more