CANDY CORN FUDGE
The secret to these cute Halloween candies is a quick chill in the fridge between layers so the colors set.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 pieces
Number Of Ingredients 4
Steps:
- Line a 6-by-3-by-2 1/2 inch mini loaf pan with foil, being sure to leave a 2-inch overhang on the long sides of the pan. Lightly spray the foil with cooking spray and set aside.
- Combine the sweetened condensed milk and chocolate in a bowl and microwave for 1 minute. Using a whisk, stir them together until smooth. Pour half of the mixture into another bowl. Stir 3 to 4 drops of orange food coloring into one of the bowls and set aside. Pour half of the remaining mixture into another bowl and add 2 to 3 drops of yellow food coloring to one of them, stirring until evenly distributed.
- Pour the yellow mixture into the prepared pan. Tap the pan against a flat surface to ensure that it is smooth and even, then chill for 5 minutes. Pour on the orange mixture and spread it into a smooth and even layer. Tap on a flat surface again, and chill 5 minutes more. Top off the fudge with the white mixture, cover with plastic wrap and then chill in the refrigerator until completely set and firm, at least 1 hour and up to overnight.
- Using the foil overhang as handles, remove the fudge from the pan to a cutting board. Cut the fudge lengthwise into 1/2-inch-thick slices, and then into triangles so that they resemble candy corn.
CANDY CORN
Food Network's chewy homemade candy corn is so much better than the store-bought stuff.
Provided by Alton Brown
Time 1h10m
Yield 60 to 80 pieces
Number Of Ingredients 9
Steps:
- 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 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, 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-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches 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.
CANDY CORN POPCORN BALLS
Provided by Food Network
Time 20m
Yield 6 to 8 popcorn balls
Number Of Ingredients 4
Steps:
- Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
- Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!
CANDY CORN
Provided by Alton Brown
Time 1h10m
Yield 80 to 100 pieces
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
CANDY CORN OLD FASHIONED
Blend a traditional old fashioned with a homemade gomme made using candy corn (a Halloween favourite in the US) to make this spooky cocktail
Provided by Guy Mazuch
Categories Cocktails, Drink
Time 10m
Number Of Ingredients 5
Steps:
- Put all the ingredients in a mixing glass full of ice. Stir and strain into a chilled rocks glass over large cubes of ice. Twist a long zest of orange over the drink to release the oils, then drop it into the glass. To make the candy corn gomme Mix 250g candy corn (available at Amazon and other online retailers) with 130ml water in a bain marie, or a bowl set over a pan of gently simmering water. Stir to dissolve the candy corn.
Nutrition Facts : Calories 150 calories, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.01 milligram of sodium
CANDY CORN
Make and share this Candy Corn recipe from Food.com.
Provided by Tonkcats
Categories Candy
Yield 1 3/4 lbs candy
Number Of Ingredients 8
Steps:
- Combine sugar, white corn syrup and butter in pan, bring to boil stirring CONSTANTLY.
- Turn heat low and boil 5 minutes.
- Stir occasionally.
- Remove from heat and add vanilla and several drops food coloring (optional) Meanwhile, combine powdered sugar, salt and powdered milk Add all at once to mixture in pan.
- Stir until cool enough to handle. Knead until stiff enough to hold its shape. Shape into triangles, or any shape desired.
- Makes 1 3/4 lb candy.
Nutrition Facts : Calories 1916, Fat 41.8, SaturatedFat 26.3, Cholesterol 116.5, Sodium 816.7, Carbohydrate 395.2, Sugar 326.4, Protein 6.8
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11 FOODS INSPIRED BY CANDY CORN - MENTAL FLOSS
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Estimated Reading Time 4 mins
- Pudding. When Craftster user sweets4ever found out at the last minute that she had company coming over, she threw together these adorable candy corn puddings with a little instant vanilla pudding, some food coloring and some Cool Whip.
- Cocktails. Hate the taste of candy corn, but love tropical fruit flavors? Then this candy corn cocktail is for you. It's made with pineapple vodka, orange sherbet, pineapple juice, milk and simple syrup.
- Jell-O Shots. If you like your drinks to jiggle a little, then perhaps you’d enjoy these candy corn Jell-O shots created by My Science Project. The white layer is unflavored Knox gelatin, sugar and coconut milk; the orange layer is a mix of orange Jell-O, butterscotch schnapps and orange sherbet; the yellow layer contains pineapple Jell-O and coconut milk; and all three flavors contain vanilla schnapps.
- Cotton Candy. If you happen to be heading to Disneyland before Halloween, then don’t miss the opportunity to visit their Halloween carnival just behind Big Thunder Ranch.
- Cake Push Pops. All you need to make some candy corn push pops are plastic push pops (you can find them on Etsy or Amazon), some frosting, some food coloring and some white cake mix.
- Bento Boxes. How do you make your kids a sandwich that looks like a piece of candy corn for their daily bento box? Just make a sandwich sans cheese and put a piece of provolone on top (your youngster can put the cheese in the middle at lunch time).
- Rice Krispie Treats. To make these tasty treats, you’ll need to make three batches of Rice Krispie treats, dyeing the first one yellow, the next one orange, and leaving the last white.
- Fudge. Enjoy making and eating regular white chocolate fudge? Well, with a little food coloring and a bit of patience, you can easily convert your usual white fudge recipe into a tri-color masterpiece perfect for Halloween.
- Marshmallows. Admittedly, most people think of marshmallows as a filling or topping for a real dessert, not a dessert on their own. But if you’ve ever had homemade marshmallows, then you know just how delicious they can be, and these candy corn mallows are sure to taste as good as they look.
- Waffles. Spruce up the most important meal of the day with a little style. Like many of the other recipes listed here, all you need to impress your loved ones with this recipe is a little food coloring.
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