Though you can read all about the relative merits and drawbacks of candy corn in this week’s issue, here’s yet another aspect of Candy Corn worth debating: Do the colors (yellow, orange and white) have subtly different flavors?I voted yes the other evening, while thoughtfully munching on this, the least healthy form of corn possible. The white part is smooth, the orange section grainy and the yellow had a faint honey taste to it. This recipe, from pastry shop Boule in Los Angeles, uses three types of sugars, so maybe that’s the reason.Boule’s Candy CornWhen you’re at the grocery store, pick up some plastic gloves. They’ll make it easy to knead the dough without ending up with food-coloring-stained hands.1 cup sugar2/3 cup corn syrup5 tablespoons unsalted butter1 teaspoon vanilla extract2 1/2 cups powdered sugar1/3 cup non fat milk powder1/4 teaspoon sea saltRed and yellow food coloringBring first 4 ingredients to boil over high heat in heavy large saucepan. Reduce heat to medium-high and boil 5 minutes, stirring occasionally. Remove from heat. Sift powdered sugar, milk powder, and salt into medium bowl. Add powdered sugar mixture to pan; stir to combine. Let mixture stand until slightly warm to touch, about 20 minutes.Divide dough into 3 equal pieces; place each piece in small bowl. Add several drops of yellow food coloring to one piece of dough. Using plastic gloves to protect hands, knead food coloring into dough until smooth and color is even, about 15 minutes. Repeat using red and yellow food coloring (to make orange) with second piece. Leave last piece white; knead dough until smooth. Roll each piece into a thin rope (don’t roll too thin or dough will break). Push three ropes together to form long rectangle. Using sharp knife, cut ropes into triangles. Using fingers, shape candy corn as desired. Store at room temperature in airtight container, separating layers with pieces of waxed paper to prevent sticking.Anyway, I’m thinking about trying it.
Candy Corn: The Debate Continues
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