Here are the ingredients I used:
In the bowl:
- 2 1/2 cups confectioners' sugar
- 1/4 cup dry powdered milk
- 1/4 teaspoon salt
- 1 cup sugar
- 2/3 cup corn syrup
- 1/3 cup unsalted butter (or use salted butter and don't ad the 1/4 teaspoon of salt)
- 1 teaspoon vanilla extract
- Red and yellow food coloring (3 yellow drops for yellow; 2 yellow + 1 red for orange)
I also undervalue candy thermometers. I've read that you can't make candy without a candy thermometer, and I have no idea why I keep thinking that I can be the first non-expert candy maker to defy that rule. (Other über-failed candy attempt: marshmallows.)
Reading the comments from another candy corn recipe, it seemed as though it was harder to fix overdone candy rather than underdone candy, so I erred on the side of lower heat. The comments also provided a link to a Washington Post article that contained temperatures, so I'm bookmarking it here for future reference.
More about the process... Once I had 3 bowls of the taffy-like candy, I rolled out ropes of each color across a cookie sheet and then flattened it. This rolling-out step took way longer than expected, so the softness of the candy was actually advantageous in this case.
Looks like bacon!
Finally, I cut each strip into the familiar triangles.
If I make this again, here are the things I would do differently:
- Sift the confectioners' sugar
- Ask friends if they have any powdered milk rather than buy a ginormous box
- Use a candy thermometer
- Make thicker ropes of candy. Once I have a triplet of ropes, I can then squeeze them and make the whole thing thinner.