Homemade Candy Corn

Recipe by Chef Ron Silver of the New York-based restaurant, Bubby’s, and the CBD brand, Azuca

 

Makes 90 pieces with 2mg CBD per piece

Start to finish: about 2 hours

 

  • 1¼ cup powdered sugar
  • 2 Tbsp + ½ tsp non-fat powdered milk
  • ¼ tsp kosher salt
  • 4½ tsp Azuca CBD sugar*
  • 6½ Tbsp granulated sugar
  • ⅓ cup light corn syrup
  • 2½ Tbsp water
  • 2 Tbsp butter
  • ½ tsp vanilla extract
  • 2-3 drops each of yellow and orange gel food coloring

*Can be substituted for regular sugar

In a food processor, blend together powdered sugar, salt and non-fat powdered milk until fully combined. Set aside.

In a medium saucepan, combine corn syrup, granulated sugar, Azuca CBD sugar and water. Cover and cook on medium heat for 4 minutes. Add butter and bring the mixture to 203 degrees F (use a candy thermometer to measure temperature). Hold the mixture at 203 degree F for 2 minutes. Then remove saucepan from heat.

With a heat-proof rubber spatula, stir in the powdered milk/powdered sugar/salt mixture and vanilla extract to sugar mixture. Make sure ingredients are well combined.

Line a sheet pan with parchment paper or a silicon baking mat and pour candy corn dough on to it. Let cool 10-15 minutes (or until cool enough to handle).

Divide dough into three equal parts. Leave one-third of the dough white. Add 2-3 drops of yellow food coloring gel into another third, and 2-3 drops of orange food coloring gel into the last third. Knead the yellow and orange doughs separately until color is consistent throughout.

Roll each third of dough into an 18-inch-long rope. Then cut the rope in half and continue to roll each piece into ropes 22 inch long and a half inch thick. Lay the ropes next to each other (orange, yellow, white) and press together. Using a bench scraper or ruler, cut into 4 inch sections. Then press that section into a wedge shape with the widest part of the wedge being orange and the tip, white. You may then cut each wedge into individual triangle candies.

Let candies dry out flat on a baking sheet for 1 hour before eating or storing in an air-tight container.


Jeff the 420 Chef’s Perfectly Dosed Canna-Caramel Corn

Emerald contributor since March 2012

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