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.

Candy Corn (makes about 80 pieces)

Ingredients
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

Cooking instructions

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.
    

To make the tiny roses I used my rose mould from Nabby

Happy Halloween!