Subj : 10/30 Candy Corn Day - 4
To   : All
From : Dave Drum
Date : Wed Oct 29 2025 06:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Candy's Corn
 Categories: Candy, Snacks
      Yield: 6 dozen

  4 1/2 oz Powdered sugar
    1/2 oz Nonfat dry milk
    1/4 ts Kosher salt
  3 1/2 oz Granulated sugar
  3 3/4 oz Light corn syrup
  2 1/2 tb Water
      2 tb Unsalted butter; room temp
    1/2 ts Vanilla extract
      3    Drops (ea) yellow & orange
           - gel paste food coloring

  Recipe courtesy of Alton Brown

  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 230oF/110oC, about 1 to 2 minutes. 

  When the sugar syrup reaches 230oF/110oC, 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" long.

  Cut each strand in half. Roll 1 of the white pieces into
  a strand that is about 1/2" thick and about 22" 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.

  RECIPE FROM: https://www.foodnetwork.com

  Uncle Dirty Dave's Archives

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.... The secrets of success are a good wife and a steady job. My wife told me.
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