Ingredients
Method
- To a medium mixing bowl, add sifted powdered sugar and sifted powdered (dry) milk. Stir together until evenly combined. Set aside.
- Using a heavy bottomed saucepan, over medium heat, add the 2 tablespoons of salted butter and begin melting. Add 1/2 cup of granulated sugar and stir. Then, add the corn syrup, golden syrup, and the water. (Stir until the sugar dissolves). Bring the sugar mixture to a low boil and allow the mixture to continue cooking until it reaches 240 degrees F. (This whole process takes about five-six minutes).Once 240 degrees F is reached, remove the pan from the heat and carefully stir in the vanilla.
- Next, add the powdered sugar and powdered milk mixture to the cooked syrup. Stir until a soft dough is formed. (Note: more powdered sugar can be added if the dough is too sticky).Allow the dough to cool for a few minutes and then transfer the dough onto a large piece of parchment paper. Separate the dough into three sections, for your three candy corn colors (white, orange, and yellow).Roll small sections of each color into ropes. Place the three tri-colored ropes together, side by side. Then, roll out this section with a rolling pin to create the iconic candy corn layers.Lastly, cut the candy corn into small triangles using a knife or a pizza cutter.
- Enjoy!
Notes
Store candy in an airtight container or Ziplock bag. In humid environments, the candy corn can get very soft and tacky- so they may benefit from being in the refrigerator.