Candy Corn

Ingredients

• 1 cup powdered sugar
• ¼ cup nonfat dry milk
• pinch salt
• 1 tbsp water
• ½ cup sugar
• ¼ cup light corn syrup
• 2 tbsp butter, room temperature
• ¼ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 3 drops Amoretti® Lemon Yellow Food Color W.S.
• 3 drops Amoretti® Natural Orange Food Color W.S.
• ¼ tsp Amoretti® Natural Pumpkin Spice Extract W.S.

• candy thermometer
• disposable gloves

Directions

1. In a bowl, whisk together the powdered sugar, nonfat dry milk, and salt. Set aside.
2. In a saucepan, add water, sugar, corn syrup, and butter.
3. Melt over medium heat then bring to a boil. Using a candy thermometer, boil mixture to 240°F.
4. Remove from heat and add Madagascar Bourbon Vanilla.
5. Pour mixture into the dry ingredients and use a spatula to combine.
6. Place dough on a silpat and let sit for 10 minutes, until cool enough to handle.
7. Put on disposable gloves and knead the dough until smooth.
8. Divide the dough into three sections. (One section will be colored orange and flavored, one section will be colored yellow, and one section will remain white.)
9. Wrap two sections in plastic wrap so they won't dry out.
10. Knead Lemon Yellow W.S. Food Color into the unwrapped dough. Wrap in plastic wrap and set aside.
11. Unwrap one of the white pieces and add Natural Orange W.S. Food Color and Natural Pumpkin Spice Extract, folding and working the dough until the color is evenly distributed.
12. Put on a clean pair of gloves and remove about 2 tbsp of each color, keeping the remaining dough wrapped. Roll them into long strands, laying them side by side onto a silpat. First white, then yellow, then orange.
13. Using a scraper, gently tap the sides to straighten.
14. Cut the Candy Corn in small triangles and place on another silpat, or parchment paper, to dry for 2 hours.
15. Repeat with remaining dough.

• Keep unused balls of dough covered tightly with plastic wrap.