Candy Corn (Alton Brown) Recipe

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Candy Corn (Alton Brown)
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Ingredients
9
Count
Nutrition
18
Calories
Total time
70
Minutes
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Ingredients:

  • 4 1/2 oz confectioners' sugar (about 1 1/4 cups)
  • 1/2 oz nonfat dry milk (about 6 1/2 tsp)
  • 1/4 tsp kosher salt
  • 3 1/2 oz granulated sugar (about 1/2 cup)
  • 3 3/4 oz light corn syrup (about 1/3 cup)
  • 2 or 3 drops each yellow and orange gel paste food coloring

Directions:

  1. Combine the confectioners' sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.
  2. Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer.
  3. Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or parchment paper. Cool for 10 to 15 minutes, until the mixture is cool enough to handle.
  4. Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white.
  5. Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.
  6. Lay the strands side by side (orange, yellow, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip.
  7. Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.
  8. Photograph by Brett Kurzweil
  9. /content/dam/images/food/fullset/2012/9/4/4/FNM_100112-Alton-Brown-Candy-Corn-Recipe_s4x3.jpg How to Make Candy Corn
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 18.17 Kcal (76 kJ)
Calories from fat 2.64 Kcal
% Daily Value*
Total Fat 0.29g 0%
Cholesterol 0.76mg 0%
Sodium 9.55mg 0%
Potassium 0.39mg 0%
Total Carbs 4.03g 1%
Sugars 3.91g 16%
Dietary Fiber 0.01g 0%
Protein 0.02g 0%
Calcium 0.3mg 0%
Amount Per 100 g
Calories 343.57 Kcal (1438 kJ)
Calories from fat 49.85 Kcal
% Daily Value*
Total Fat 5.54g 0%
Cholesterol 14.43mg 0%
Sodium 180.61mg 0%
Potassium 7.41mg 0%
Total Carbs 76.3g 1%
Sugars 73.89g 16%
Dietary Fiber 0.21g 0%
Protein 0.34g 0%
Vitamin C 0.3mg 0%
Vitamin A 0.1mg 0%
Iron 0.1mg 0%
Calcium 6.4mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.4
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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