Happy Halloween! I have been knee deep in DIY this week so only managed to squeeze in one Halloween treat...
When I lived in New York I discovered candy corn and loved it! It can be bought in the UK but only from stores that specialize in American candy. So this year I decided to make my own in colours to match my Halloween theme of pink, black & white. As well as the traditional triangle shape I also made a few pumpkins, bones, skulls and roses.
Candy Corn (makes about 80 pieces)
280g icing sugar ( confectioners sugar)
225g caster sugar
20g (1/4 cup) dry powdered milk
1/4 teaspoon salt
242g (3/4 cup) glucose syrup or golden syrup (corn syrup)
76g (1/3 cup ) unsalted butter
1 teaspoon vanilla essence
Hot pink food colouring
Black food colouring
- Place icing sugar, powdered milk and salt in a separate bowl and set to one side.
- Place caster sugar, syrup and butter into a heavy based saucepan and bring to boil over high heat continually stirring.
- Reduce heat to medium and cook for a further 5 mins.
- Remove from heat and stir in vanilla essence.
- Add powdered milk mixture to saucepan and stir till combined. Leave till mixture is warm to the touch
- Separate mixture into three bowls
- Add pink food colouring to one portion of dough and knead till colour is even.
- Add black food colouring to one portion of dough and knead till colour is even.
- Roll each piece into a thin rope.
- Push the three ropes together to create a long rectangle.
- Gently press them together with a rolling pin.
- Cut into small triangle pieces and in your fingers roll into desired shape.
- Leave to dry for one hour on sheets of baking paper.
- Store in an airtight container, in layers separated with baking paper.
To make the tiny roses I used my rose mould from Nabby