1/1 Photo of Candy Corn
Easily make your own Halloween treats this year! These tasty traditional sweets are surprisingly simple to construct.
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- 1Place the marshmallows and the water in a large microwave-safe bowl.
- 2Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
- 3Stir the marshmallows with a rubber spatula until they are melted and smooth; if some marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth.
- 4Add the powdered sugar and begin to stir with a spatula.
- 5Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
- 6Scrape the marshmallow-sugar mixture out onto an icing-sugar dusted work surface (it will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal).
- 7Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
- 8Continue to knead the fondant until it smoothes out and loses its stickiness; add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with.
- 9Once the fondant is a smooth ball, divide it evenly into three balls; set one ball aside, this will be the white portion of your candy corn.
- 10Take one of the remaining fondant balls and flatten it into a round disc.
- 11Add 4-5 drops of yellow food coloring to the center of the disc, and fold the disc over on itself so that the color is enclosed in the center of the fondant ball.
- 12Begin to knead the ball of fondant just like you did before.
- 13Continue to knead until the streaks are gone and the fondant is a uniform yellow color.
- 14Repeat the process with the third small ball, adding orange coloring (or a combination of red and yellow to produce orange) so that you end up with three smooth fondant balls, in white, yellow, and orange.
- 15On your powdered sugar-coated workstation, begin to roll the yellow fondant ball into a long worm shape, using your palms to roll it into a very long, thin cylinder.
- 16The exact size will depend on your preference for the size of your candy corn, but I recommend keeping it around 1/4 to 1/3 of an inch thick (try to keep it the same size along the length of the fondant strip, but some minor variation is fine).
- 17Once the yellow worm is rolled out, repeat the process with the orange and the white strips, placing them next to each other when completed.
- 18If your fondant is slightly sticky, you should be able to press the strips together to create one unified fondant strip with three colors (if they are well-dusted with powdered sugar, they might not stick, if this is the case, you can wet a pastry brush and lightly run it along the sides of the strips, and the water will cause them to fuse together).
- 19Use a large, sharp knife to cut triangles out of the fondant strip.
- 20Repeat the cutting the process until all of the rope has been turnedd into little corn kernels.
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Nutritional Facts for Candy Corn
Serving Size: 1 (17 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 83.4
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5.5 mg
- Total Carbohydrate 21.3 g
- Dietary Fiber 0.0 g
- Sugars 19.5 g
- Protein 0.1 g