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“Classic Candy” Is Full Of Modernly Wonderful Treats – Candy Corn Recipe

Classic-candy-abigail-r-gehring

I am so excited about this cook book.  Classic Candy – Old-Style Fudge, Taffy, Caramel Corn, and Dozens of Other Treats for the Modern Kitchen by Abigail R. Gehring if FULL of all of the candies I had forgotten I loved.

Everything from fudge, to chocolate dipped peanut butter balls, gummy candies, and sea salt caramels (recipe to come, I promise).   Abigail even gives vegan alternatives to some of the ingredients.  :-)

I remember eating many of these growing up, mostly store bought but they were still yum.  And the recipes for them are easy peasy.  No I’m not joking.  The pate de fruits, home made marshmallows, and candy corn will all be made in my house from now on.  I am NO WIZ in the kitchen, especially when it comes to baking, but I can make these.

You can get your copy of Classic Candy at Amazon for under $11.  Also available for kindle download.

This weekend, I will be attacking the Candy Corn.  It looks easy enough, and I love me some candy corn.

candy corn
Candy Corn – Abigail Gehring page 84 (has vegan instructions as well)

Makes about 3 cups

Ingredients
1 cup granulated sugar
2/3 cup light corn syrup
5 tablespoons butter, cut into pieces
2 teaspoons vanilla
3 cups confectioners’ sugar
1/3 cup powdered milk
1/4 teaspoon salt
Yellow and Orange food coloring

Directions
1. In a medium saucepan over low heat, stir together granulated sugar, corn syrup, and butter. Once melted and combined, increase heat and allow to boil for 5 minutes. Remove from heat and stir in vanilla.

2. In a large mixing bowl, stir together the confectioners’ sugar, powdered milk, and salt. Pour the syrup mixture into the dry mixture and combine.

3. Prepare a large wooden cutting board or other surface by dusting with confectioners’ sugar. When dough is cool enough to handle, divide evenly into three pieces. Put a couple drops of yellow food coloring on one piece and a couple of orange food coloring on the second piece. Leave third piece white.

4. Coat hands with more confectioners’ sugar and begin to knead each piece until the colors are incorporated and dough is smooth and stiff. Then roll out each piece between your palms like you’re making playdough snakes. Place the pieces together and press down gently. If they’re not sticking together well, brush edges lightly with water and try again.

5. Cut into triangles and allow to air dry for a couple of hours before storing in a bag or airtight container.

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7 Comments

  1. That candy corn looks so good! My mouth is watering.

  2. Looks delish

  3. Who does not love Candy?

  4. Yum! I love Candy Corn!!

  5. What a fantastic idea!

  6. I want this book!

  7. Candy corn is my favorite part of this time of year.