The following recipe was submitted by Eliana Murphy. Thank you Eliana!
My brothers and I made candy corn saints a few years ago for All Hallow's Eve. We adapted a candy corn recipe and used the candy dough to make all sorts of shapes! I couldn't find the original recipe link, but I found another one that appears to be very similar, if not identical:
Candy Corn Saints
adapted from The Washington Post
- 2 1/2 cups powdered sugar
- 1/3 cup non-fat milk powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2/3 cup light corn syrup
- 5 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Red and yellow food coloring (Note: If you wish to avoid the chemicals in artificial food coloring, you can use natural Earthgrown Food Colours from Dancing Deer Baking Co. as we did, purchasing them from our local Whole Foods. India Tree also makes natural food colors. The natural colors are more pale than artificial colors, which is why our candies are not brightly colored. )
Sift powdered sugar, milk powder and salt and reserve in a medium mixing bowl.
In a heavy-bottomed saucepan (wide and shallow is preferable, as is nonstick or enamel coated), bring granulated sugar, corn syrup, fat and vanilla up to a boil over high heat. When you begin to see bubbles, reduce heat to medium-high and cook for five minutes, stirring frequently with a heat-proof silicon or rubber spatula. A candy thermometer will read 225-230 degrees, just before thread stage. You want to set a timer or use the thermometer - this is very important. (Note: If you live at high altitude, subtract 2 degrees F for every 1000 ft above sea level, otherwise the candy may overcook or even burn.)
Remove pan from heat, and gradually add powdered sugar mixture to pan, incorporating with spatula. Make sure that mixture is completely integrated. Let mixture cool until slightly warm to the touch. Be careful that little ones do not burn themselves by molding the candy before it has cooled! It is recommended to not have children working with boiling candy, but they can safely participate in the measuring, kneading, and molding stages.
At this point, if you wish to create only candy corn shapes, you can link back to the original recipe. We got very creative with our candy and created a variety of shapes related to All Hallow's Eve and All Soul's Day. Knead food coloring into candy as desired before shaping. If the candy is too squishy or sticky, especially once you add the food coloring, try adding a little extra powdered sugar to the mixture. If you wish to avoid staining your hands, knead inside of a plastic bag or use plastic wrap between your hands and the candy. Once the candy is colored, you can mold into shapes on a surface covered with wax paper, so it won't stick.
After the candy is shaped, if you wish to keep it for a longer time (if it is not all eaten up immediately!), store at room temperature in airtight container, separating layers with parchment or waxed paper.
Shapes we made include saints, pumpkins and squash, skulls for All Souls, a harp for St. Cecilia, a shamrock for St. Patrick, and a sword and shield for St. Michael. This candy could also be used to make shapes for Christmas, Easter, St. Valentines Day, or any other feast day!