As a fall-o-holic, it’s the one candy I’d like to love, but the one candy I dislike the most. I apologize to all you candy corn fans out there, but it’s just too sweet, too waxy and too bland for me. Anyone else agree?
But guess what?
You can make your own candy corn! Using a recipe I found online, I whipped up a batch only to discover that though the results weren’t waxy, the candy was still too sweet and too bland.
But I wasn’t giving up!
As a lover of all spicy and salty-sweet foods, I decided to venture off on my own with a bottle of Tabasco sauce and some chipotle powder and created Chipotle Candy Corn!
Now Mrs. Smith likes candy corn. My version is salty and sweet with a kick of chipotle, and the texture is somewhat that of saltwater taffy. Here’s how you can make your own!
HOMEMADE CHIPOTLE CANDY CORN
In a bowl, sift one and a half cups of powder sugar. Skipping this step will mean heartache later so sift, sift, sift!
Whisk in 2 tablespoons powdered milk, a heaping 1/4 teaspoon of salt and a heaping 1/4 teaspoon of ground chipotle and set aside.
In a medium saucepan, add 1/2 cup granulated sugar, 1/3 cup corn syrup, 1-1/2 teaspoons of tabasco sauce (your choice), 1 tablespoon of water and 1 tablespoon of…wait for it…tequila.
Whisk over medium heat until hot (2-3 minutes).
Add 2 tablespoons of salted butter and stir.
Bring candy to 230 degrees, stirring constantly.
Now, you can either grab your candy thermometer and wait for it to read 230 degrees,
…if you are like me and don’t own a candy thermometer, allow the syrup to cook for 1 minute, dip a spoon into the syrup and drizzle the syrup into a bowl of cold water.
Now pick out the syrup and rub it between your fingers.
If it forms a soft little ball, it is ready.
If the syrup is still runny and forms only a loose ball, cook the syrup another 30 minutes-1 minute and test again.
When the syrup is ready, remove pan from heat and stir in powdered sugar mixture until well incorporated.
Scrape the candy onto a parchment-lined pan and press out any remaining lumps of powdered sugar with the back of a spoon. Allow candy to cool for 10 minutes. and then divide in to three equal sections.
- Divide in to three equal sections.
- Add a dab of yellow food coloring to one section, a dab of orange to another section and leave the least section plain.
- Knead in the color until well incorporated and then divide all sections in half again.
- Roll each color into an 18″ rope and line up a yellow, orange and white rope alongside each other.
- Lightly press the layers together to make the rope uniform and then lightly flatten the rope.
- Make diagonal cuts into the rope to make the candy corn-shaped pieces.
Store candy in an airtight container with layers of wax of parchment paper between each layer.
Hope you enjoy this classic with a twist!
Today I am linking up with The Chicken Chick. Tons of great ideas for the season!!
- 1-1/2 cups powdered sugar
- 2 Tablespoons powdered milk
- Heaping 1/4 teaspoon ground chipotle powder
- Heaping 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup light corn syrup
- 1 Tablespoon water
- 1 Tablespoon Tequila
- 2 Tablespoons salted butter, room temperature
- 1-1/2 teaspoons Tabasco sauce (your choice)
- Yellow and orange gel paste
- Sift powdered sugar. Whisk in powdered milk, chipotle and salt. Set aside.
- Stir granulated sugar, corn syrup, water and tequila in a medium sauce pan over medium-high heat until hot (1-2 minutes). Add butter.
- Bring mixture to 230F or soft ball stage, stirring constantly.
- Remove pan from heat and stir in powdered sugar mixture until smooth. Press out any lumps with the back of a spoon. Pour mixture onto a parchment-lined baking sheet and allow to cool for 10 minutes.
- Divide candy into three sections. Add a dab of yellow gel paste to one section and a dab of orange gel paste to another section. Leave the last section plain. Knead the color into each candy section until uniform.
- Divide all sections in half again so that you have 2 yellow sections, 2 orange sections and 2 white sections. Roll each section into an 18″ rope. Line up an orange, yellow and white rope alongside each other and lightly press them all together to form a uniform rope. Lightly press rope to flatten and cut rope into triangles.
- All candy to dry and store with parchment in between each layer.