CANDY CORN
Food Network's chewy homemade candy corn is so much better than the store-bought stuff.
Provided by Alton Brown
Time 1h10m
Yield 60 to 80 pieces
Number Of Ingredients 9
Steps:
- Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.
CANDY CORN COOKIES
Get a head start on these buttery cookies by shaping and chilling the homemade dough ahead of time. When you're ready, just slice and bake the tricolor treats. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. , Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain., Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CORN BROWNIES
These yummy brownies are the color of candy corn with layers of orange, yellow and brown. On Halloween, you can decorate the brownie squares with a partial spider web and serve on a platter on which a few plastic spiders reside. Orange candy melts for the spiderwebs are available in stores selling party and cake decorating supplies. They are also called candy wafers. Other times you can decorate as you like. These are appropriate all autumn long. Recipe comes from Woman's Day. Note that preparation time includes chilling time
Provided by Lorraine of AZ
Categories Dessert
Time 1h45m
Yield 25 brownies
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. Line a 9-inch square baking pan with foil, letting foil extend above pan on 2 sides Coat foil with nonstick spray or use nonstick foil.
- Whisk butter and sugar in a medium bowl until blended. Whisk in eggs, one t a time. Stir in 1-1/2 cups flour and the baking powder until just combined.
- Remove 1 cup batter, add to chocolate and stir until blended. Spread evenly in lined pan. Refrigerate 15 minutes or until slightly firm.
- Meanwhile, stir orange extract and 1/4 cup flour into remaining batter, tint yellow. Divide batter in half. Tint half orange using a little red food color.
- Spoon yellow batter onto chocolate layer; gently spread even. Refrigerate 30 minutes, until slightly firm to the touch.
- Spoon on orange batter; spread even. Bake 40-45 minutes until a wooden pcik inserted in center comes out clean. Cool pan on wire rack 10 minutes; then invert on rack to cool completely; remove foil. Cut in 25 squares.
- To make spiderwebs: Melt candy melts as package directs. Scrape into a sturdy 1-quart ziptop bag. Cut tip off one corner and pipe a quarter of a spiderweb on each brownie. The web will have 4 spokes, two of which follow 2 sides of the brownie and meet in the corner. The other two are spaced inbetween. There will be room for a couple of rows of web lines connecting the 4 spokes.
Nutrition Facts : Calories 154.2, Fat 7.6, SaturatedFat 4.5, Cholesterol 48.5, Sodium 51.1, Carbohydrate 20.5, Fiber 0.6, Sugar 14.1, Protein 2.1
CANDY CORN AND PEANUT-TOPPED BROWNIES
Just right for Halloween! The orange, yellow and white candy corn gives these brownies a decided Halloween flair! What's more, if you use the brown, orange and white candy corn, this recipe is appropriate for Thanksgiving. Use the green red and white candy corn at Christmas time. There is even a candy corn for Easter nowadays. The salted peanuts contrast flavorfully with the sweet cereal and candy corn. You can use the lightly salted dry roasted peanuts, if you wish. Recipe comes from an old grocery check-out stand cookbooklet.
Provided by Lorraine of AZ
Categories Dessert
Time 1h
Yield 36 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease bottom only of a 13" x 9" baking pan. Or line the pan with aluminum foil which will facilitate removal.
- In a medium bowl, combine brownie mix, oil, water and eggs; stir until well-blended. Spread in bottom of prepared pan. Bake in preheated oven for 28-30 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean.
- Remove pan from oven. Immediately sprinkle marshmallows evenly over warm base Return to oven; bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
- In a large saucepan, combine brown sugar and corn syrup; blend well. Cook over medium heat until mixture comes to a boil, stirring constantly. remove from heat. Stir in peanut butter until well blended.
- Add cereal, peanuts and candy corn; mix well. Immediately spoon warm topping over marshmallows; spread to cover. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.
CANDY CORN BARK
A delightful recipe only for those with a incurable sweet tooth! Candy corn mixed with chocolate sandwich cookies and pretzels will please your whole Halloween crowd.
Provided by Julie G
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
- Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 50.8 g, Cholesterol 7.2 mg, Fat 12.9 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 7 g, Sodium 180 mg, Sugar 41.9 g
CANDY CORN FROSTING
The Iron Chef in me came out when I wanted to make candy corn-flavored frosting. Great with chocolate cake. Voila!
Provided by Christine
Categories Desserts Frostings and Icings
Time 15m
Yield 24
Number Of Ingredients 5
Steps:
- Fill a large bowl with ice creating an ice bath.
- Heat candy corn, cream, and butter together in a saucepan over medium heat; cook, stirring frequently, until mixture is melted and almost bubbling, about 5 minutes. Remove from heat, add confectioners' sugar, and place saucepan in ice bath. Beat until frosting is fluffy.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 23.9 g, Cholesterol 4.2 mg, Fat 1.4 g, SaturatedFat 0.9 g, Sodium 8.1 mg, Sugar 23.3 g
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