Let's Make Candy Corn from Scratch (Online)

Sarah Lohman
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Taught by Sarah Lohman

Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California

 

 

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Based on the original, 19th century, “buttercream” version of this recipe, we’ll make candy corn from scratch. It’s creamy and tastier than you ever imagined these festive little candies could be. A great activity for kids (with adult supervision), or just for someone who wants a fancy, crafty candy for Halloween.

Bonus: Sarah will share some candy corn history while our candy cools!

Ingredients needed:

  • 4 1/2 ounces confectioners' sugar (about 1 1/4 cups)
  • 1/2 ounce nonfat dry milk (about 6 1/2 teaspoons)
  • 1/4 teaspoon kosher salt
  • 3 1/2 ounces granulated sugar (about 1/2 cup)
  • 3 3/4 ounces light corn syrup (about 1/3 cup)
  • 2 1/2 tablespoons water
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 or 3 drops each yellow and orange gel paste food coloring

Links are just examples, there are many brands that would work. 

Equipment needed

  • 2 qt pot or saucepan
  • Candy thermometer
  • Silicone spatula
  • Rimmed baking sheet
  • Parchment paper or silicone mat
  • Bench or Bowl scraper

Cancellation policy