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Candy Corn

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.

Gluten Free

80 Pieces


Candy Corn

  1. Place icing sugar, powdered milk and salt in a separate bowl and set to one side.

  2. Place caster sugar, syrup and butter into a heavy based saucepan and bring to boil over high heat continually stirring

  3. Reduce heat to medium and cook for a further 5 mins

  4. Remove from heat and stir in vanilla essence

  5. Add powdered milk mixture to saucepan and stir till combined. Leave till mixture is warm to the touch

  6. Separate mixture into three bowls

  7. Add pink food colouring to one portion of dough and knead till colour is even

  8. Add black food colouring to one portion of dough and knead till colour is even

  9. Roll each piece into a thin rope

  10. Push the three ropes together to create a long rectangle

  11. Gently press them together with a rolling pin

  12. Cut into small triangle pieces and in your fingers roll into desired shape

  13. Leave to dry for one hour on sheets of baking paper

  14. Store in an airtight container, in layers separated with baking paper


Candy Corn

  • 280g icing sugar

  • 225g caster sugar

  • 20g milk (dry, powdered)

  • 0.25 tsp salt

  • 242g glucose syrup

  • 76g butter (unsalted)

  • 1 tsp vanilla extract

  • food colouring (hot pink, black)


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