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“SooOo GOOD! Got this one from Alton Brown on his candy Good Eats episode. It takes some time, but if you love candy corn as much as I do, and you don't like the artificial candy corn, it is SO worth it. :)”
1hr 5mins
60-80 pieces

Ingredients Nutrition


  1. 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.
  2. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes.
  3. Add the butter, clip on a candy thermometer, and bring the mix to 230 degrees F, about 1 - 2 minutes.
  4. 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.
  5. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mix is cool enough to handle, about 10 to 15 minutes.
  6. Divide the dough into three equal pieces. Add 2 drops of yellow food coloring to one piece and knead the dough until the color is consistent throughout.
  7. Add two drops of orange to the second piece and knead until the color is consistent throughout.
  8. Leave the third piece white. Roll each piece of dough into a strand, about 18 inches long. Cut each strand in half.
  9. 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 an orange piece. Lay the strands side by side and press them together using your fingers.
  10. 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.
  11. 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.
  12. Repeat the process with the 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.
  13. Enjoy! :).

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