Sugarcrafter



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Candy Corn

Candy Corn - 10

In case you haven’t noticed on my sidebar, the #GreatHallowTweet is back! That’s right, today through Halloween day, Renee of Flamingo Musings is once again our ghoulish host. The list on my sidebar is the list of all of the bloggers who are participating, so you can “hop” from one blog to the next to check out all the Halloween-related treats…and on Twitter, you can follow the hashtag #GreatHallowTweet to be a part of all the fun. Now, on to the treats!

One of the things that usually bums me out when Halloween comes around is that I can’t eat candy corn anymore, since it’s processed in a facility with peanuts/nuts, which I’m allergic to. This year however, I decided to make my own from scratch – no peanuts, no nuts, and no high fructose corn syrup, either. I wasn’t quite sure how they were going to turn out since I’ve never made anything like this before, but they were easier than I thought and they tasted just the way I remember – hubby agreed that the flavor was a perfect match, too! Make these this week and get in the Halloween spirit. And, be sure to follow the links in my sidebar to see more Halloween treats from other great bloggers!

Recipe adapted from here.

In a sauce pan, stir together the agave nectar, sugar, butter, and vanilla. Bring to a boil over high heat, stirring frequently.

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In a separate bowl, whisk together the powdered sugar, corn starch, and salt.

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Reduce the heat to medium and boil 5 minutes longer, stirring occasionally. Remove from the heat. Stir the dry ingredients into the wet ingredients. Let cool at least 20 minutes.

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Knead the dough gently until smooth. If it begins sticking to everything, don’t add extra powdered sugar to the dough – simply work with the dough on wax paper.

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Divide into 3 pieces. With rubber gloves on, knead several drops of yellow food coloring to one piece of the dough until the color is even. Repeat with the orange food coloring. Leave the third piece of dough uncolored.

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Divide each color dough in half again. Roll each piece into a long, thin rope. Line one rope of each color next to the others: yellow first, then orange, and then white. Flatten with a rolling pin. Cut the ropes into triangles. Some will be yellow-tipped and some will be white-tipped.

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Smooth out the edges with your fingers.

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Place in the refrigerator for about 15-20 minutes to firm up, and then enjoy homemade candy corn!

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Posted by on October 26, 2010.

Tags: ,

Categories: desserts & sweets

7 Responses

  1. Yours look way better, but if you’re not eeling up for the challenge, I understand that Jelly Belly makes candy corn that is peanut-free (and gluten-free). Not sure about the HFCS, though!

    by chs on Oct 26, 2011 at 2:54 am

  2. “feeling”!

    by chs on Oct 26, 2011 at 2:55 am

  3. Hey Tracy!

    I got to try these with homemade powered sugar (no cornstarch) and arrowroot instead of the 1/3 cup of cornstarch! They turned out soooo well! Amazing!

    Thank you so much 🙂 Thought you might like to see mine!

    http://rediscoveringheirlooms.blogspot.com/2011/10/candy-corn-update.html

    by Victoria on Oct 29, 2011 at 2:00 am

  4. My little guy has been begging for candy corn. We will be trying these this weekend! Thank you for sharing.

    by kara on Oct 3, 2012 at 4:20 pm

  5. I’ve been looking for a recipe for candy corn with no corny syrup or powdered milk. I’m going to give this one a go 🙂 Might try molding little pumpkins, too. My son is fascinated with the little pumpkins in the mix.

    Wondering if I can add some cocoa powder to a bit of it to make the stems…

    by Jennifer on Oct 26, 2012 at 1:51 pm

  6. can you substitute spectrum, oil, or margarine? We cant have dairy either.

    by erica on Oct 28, 2013 at 4:10 pm

  7. Hi! Thank you for this recipe!
    I am not an American and I never had those but I decided to give it a try.
    The thing is that the paste is very soft and sticky and doesn’t keep it’s shape. Also difficult to cut as it stick to the knife and stretches.
    I am wondering where did I do wrong. Is it not enough cornstarch or not enough cooking the syrup?
    Taste very good anyway!

    by Anouk on Oct 30, 2014 at 8:31 pm

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About Sugarcrafter

Hi there! I’m Tracy, and I live in upstate NY. My husband and I met in college and have been married since 2005. A Canning, baking, writing, photography, and even cleaning (yes, cleaning – it can be oddly relaxing), are all things that I enjoy. This blog brings all of those passions together – but […]more →