Homemade Pumpkin Spice Candy Corn
Place powdered sugar in a fine mesh strainer to sift.
1
Add powdered milk.
2
Sift the powdered sugar and powdered milk into a bowl. Set aside.
3
Add granulated sugar to a saucepan.
4
Add corn syrup to the saucepan.
5
Add water and stir to combine.
6
Place over medium heat and simmer. Stop stirring.
7
Add butter and swirl.
8
Simmer the mixture until it reaches 240 F. It must reach this temperature to work!
9
Once it reaches 240 F remove from the heat.
10
Add pumpkin pie spice emulsion or any extract of choice.
11
Add the powdered sugar mixture and stir.
12
Spread the mixture out on a silicone liner or a parchment lined baking sheet. Let cool for 10-15 min
13
When the mixture has hardened slightly use a bench scraper to form it into a ball.
14
The dough is slightly sticky so you can dust with powdered sugar to prevent sticking to your hands.
15
Section the dough into thirds. Place yellow food coloring in one of the balls and knead.
16
Color one of the dough balls orange. And leave one white.
17
If your dough is really sticky you can knead in a little more powdered sugar.
18
Grab a small amount of each dough color and roll into a log. Combine the logs together & form a rope
19
Continue with the remaining dough. Chill for 30 minutes in the fridge.
20
Cut the chilled ropes at an angle in triangles. Let dry overnight.
21
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