Los Angeles Times

Candy corn


Love it or hate it, candy corn is the second most popular Halloween candy, after chocolate. There are many ways to make the candy, but the method I use doesn’t require a thermomete­r or timer. You just need a little patience to form and cut the candies. I melt marshmallo­ws to create a sort of fondant (that sugary “dough” often used to make cake decoration­s). Butter and vanilla give the candy a rich flavor, and the melted marshmallo­w and a touch of nonfat milk powder will create a fluffy texture with a soft center.

1½ hours, plus overnight chilling and setting times. Makes 12 to 15 dozen candies, depending on size.

¼ cup (1/2 stick) butter, plus more for kneading

1 (10-ounce) package miniature marshmallo­ws

¼ cup water, more if needed

3 tablespoon­s nonfat powdered milk

1⁄2 teaspoon vanilla extract

2 pounds powdered sugar, divided Food coloring

1. In a large, heavy-bottom sauce pot, melt the butter over medium heat. Add the marshmallo­ws and cook, stirring constantly, until the marshmallo­ws melt and the mixture is smooth. Remove from heat and stir in the water, powdered milk and vanilla extract.

2. Stir in the powdered sugar, 1 cup at a time, until you have a stiff, sticky dough.

3. Grease your fingers well with butter. Remove the mixture from the pot and knead the dough until it becomes pliable. Dust a work surface with powdered sugar and continue kneading the dough until it becomes soft and smooth and no longer sticky to the touch. Divide the dough into thirds. Color one of the pieces with yellow food coloring and another piece with orange food coloring (leave the last uncolored). Form each of the pieces into a disk and cover tightly with plastic wrap. Refrigerat­e overnight to rest the dough.

4. The next day, divide each disk into eighths. Roll one portion of each color separately into a thin strip. Line the strips up on a piece of wax or parchment paper so that the colors are white, orange and yellow. Place another sheet of wax or parchment paper over the strips, and roll slightly so the pieces merge to form a triangular ribbon, with the white forming the edge, and the yellow forming the widest part of the candy.

5. Slice the ribbon crosswise to create triangles to form the candy corn shapes. Repeat with the remaining pieces to form all of the candy corn candies. Set out at room temperatur­e until the candies harden, then store in an airtight container at room temperatur­e for up to 2 weeks.

Note: From Noelle Carter.

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