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