Candy Corn Cordials Recipes

CANDY CORN

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 CORDIALS

Steps:

• "Paint"a cherry cordial mold (it will have fairly deep circular pockets with a little"nipple" at the top) with melted chocolate.
• Place it in your freezer for a few minutes until it sets up.
• Take a maraschino cherry that has been cut lengthwise into quarters.
• Place 3/4 of the cherry in the mold.
• Thin out a little of the fondant with some maraschino cherry juice and drop a[i]little[/i] into the mold with the cherry pieces (don't overfill or it will seep out).
• Use more melted chocolate to seal the bottom of the cordial, placing mold back in freezer for about 5 minutes or until chocolate is hard.
• Then just pop the cordials out of the mold.

CANDIED CORN

Steps:

• Pour the corn and liquid into a medium saucepan, and stir in sugar. Bring to a boil, then cook over medium heat so that the mixture is only simmering, not boiling. Simmer, stirring often, until the liquid has dried up, and corn is coated, about 20 to 30 minutes. Be patient and don't let it get too hot, or the corn will have a harder texture. Serve this right away and enjoy!

CANDY CORN INFUSED VODKA

Steps:

• Add candy corn to mason jar. Pour vodka over the top.
• Seal and place in a dark cupboard or pantry for one week, shaking occasionally to help distribute the solids.
• Pour mixture through a fine-mesh sieve to discard any solids.
• Chill if desired and serve straight up, or any other way you dream up.