Food recipes
Candy Corn
Candy Corn Ingredients: sugars, powdered milk, fluid, 1% fat, without added vitamin a and vitamin d salt, table sugars, granulated syrups, corn, light water, bottled, generic butter, without salt vanilla extract orang...
Candy Corn
Ingredients:
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
vanilla extract
orange juice, raw
Directions:
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.
Ingredients:
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
vanilla extract
orange juice, raw
Directions:
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.