Living 2 Eat |

Candy corn is believed to have originated in lllinois in the 1880s by the Goelitz Candy Company. Some people think it may have been homemade before its introduction to a candy factory, while others maintain that it has always been processed in a factory. Regardless, this homemade recipe from Denise Oliveri will make about a pound of candy corn. The recipes take a while to make and can be tedious. Have a candy corn making party.

Traditional Candy Corn

2-1/2 cups of powdered sugar

1/3 cup nonfat powdered milk

1 cup regular sugar

2/3 cup corn syrup

1/4 teaspoon of salt

5 tablespoons of salted butter

1 teaspoon of vanilla

Yellow and red food coloring

Bring the regular sugar, corn syrup and butter to a boil over medium high heat in a large heavy saucepan. Reduce the heat to medium and continue boiling for 5 minutes, stirring occasionally. Remove pan from heat.

While boiling the above, put the powdered sugar, powdered milk and salt in a large bowl and set it aside.

Add the vanilla and powdered mixture into the hot mixture in the saucepan. Be sure and mix it well. Then let the mixture sit for about 20 minutes or so until the mixture is slightly warm.

Divide the dough into 3 equal parts and put one in each of a small mixing bowl. Add orange (mix red and yellow together) food coloring to one part and yellow food coloring to another. Knead the dough until the color is well blended. Also knead the white dough until smooth. You may want to put on plastic gloves or a zip-loc bag to protect your hands from the food coloring.