cat lover
11-06-2008, 06:52 AM
The original recipe is from about.com
8 oz miniature marshmallows
1 lb powdered sugar, plus extra for dusting
2 tbsp water
Yellow and orange (or red) food coloring
Dust a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave safe bowl. Microwave on high for 1 minute till the marshmallows are puffy and expanded. Stir the marshmallows with a rubber spatula till they are melted and smooth. If some marshmallow pieces remain return them to the microwave for 30 to 45 seconds or till the marshmallow mixture is entirely smooth and free of lumps. Add the powdered sugar and begin to stir with the spatula. Stir till the sugar begins to mix in and it becomes impossible to stir anymore.Scrape the marshmallow sugar mixture out onto the powdered sugar covered cutting board. It will be sticky and lumpy with lots of sugar that has not been mixes yet(this is normal). Dust your hands with powdered sugar and begin to knead the fondant mixture like bread dough working the sugar into the marshmallow with your hands. Continue to knead the fondant till 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). Once the fondant is a smooth ball divide it evenly into three balls. Set one ball aside and this will be the white portion of your candy corn. Take one of the remaining fondant balls and flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add 4 to 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. Begin to knead the ball of fondant just like you did before. As you work it you'll begin to see streaks of color coming through from the center. Continue to knead till the streaks are gone and the fondant is a uniform yellow color. Repeat 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. Now roll out the candy corn. It is easier to divide your fondant balls in half and assemble the candy corn in two batches. On your powdered sugar coated cutting board begin to roll the yellow fondant ball into a long worm shape and use your palms to roll it into a very long thin cylinder. Keep it around 1/4 to 1/3" thick. Try to keep it the same size along the length of the fondant strip. Once the yellow worm is rolled out repeat this step with the orange and the white strips and place them next to each other when completed. When you finish you should have three long cylinders of yellow, orange, and white fondant, each approximately the same length and width.
If your fondant is slightly sticky you should be able to press the strips together to create one fondant strip with three colors. If they are well dusted with powdered sugar they shouldn't stick. If they do 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. Once your strips are firmly pressed together, you should be able to start cutting. Cutting them in their present state produces a rounded candy corn. If you prefer a flat candy corn you can very gently run a rolling pin along the top of the three colored fondant strip to flatten the tops and press them closer together. Use a large sharp knife to cut triangles out of the fondant strip. These candy corn will have kernels that have alternating white and yellow tips which is different from what you buy in the store.Store this candy corn in an airtight container at room temperature for several weeks. This recipe will get sticky if exposed to too much moisture so try to make it and store in a place with low humidity.
8 oz miniature marshmallows
1 lb powdered sugar, plus extra for dusting
2 tbsp water
Yellow and orange (or red) food coloring
Dust a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave safe bowl. Microwave on high for 1 minute till the marshmallows are puffy and expanded. Stir the marshmallows with a rubber spatula till they are melted and smooth. If some marshmallow pieces remain return them to the microwave for 30 to 45 seconds or till the marshmallow mixture is entirely smooth and free of lumps. Add the powdered sugar and begin to stir with the spatula. Stir till the sugar begins to mix in and it becomes impossible to stir anymore.Scrape the marshmallow sugar mixture out onto the powdered sugar covered cutting board. It will be sticky and lumpy with lots of sugar that has not been mixes yet(this is normal). Dust your hands with powdered sugar and begin to knead the fondant mixture like bread dough working the sugar into the marshmallow with your hands. Continue to knead the fondant till 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). Once the fondant is a smooth ball divide it evenly into three balls. Set one ball aside and this will be the white portion of your candy corn. Take one of the remaining fondant balls and flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add 4 to 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. Begin to knead the ball of fondant just like you did before. As you work it you'll begin to see streaks of color coming through from the center. Continue to knead till the streaks are gone and the fondant is a uniform yellow color. Repeat 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. Now roll out the candy corn. It is easier to divide your fondant balls in half and assemble the candy corn in two batches. On your powdered sugar coated cutting board begin to roll the yellow fondant ball into a long worm shape and use your palms to roll it into a very long thin cylinder. Keep it around 1/4 to 1/3" thick. Try to keep it the same size along the length of the fondant strip. Once the yellow worm is rolled out repeat this step with the orange and the white strips and place them next to each other when completed. When you finish you should have three long cylinders of yellow, orange, and white fondant, each approximately the same length and width.
If your fondant is slightly sticky you should be able to press the strips together to create one fondant strip with three colors. If they are well dusted with powdered sugar they shouldn't stick. If they do 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. Once your strips are firmly pressed together, you should be able to start cutting. Cutting them in their present state produces a rounded candy corn. If you prefer a flat candy corn you can very gently run a rolling pin along the top of the three colored fondant strip to flatten the tops and press them closer together. Use a large sharp knife to cut triangles out of the fondant strip. These candy corn will have kernels that have alternating white and yellow tips which is different from what you buy in the store.Store this candy corn in an airtight container at room temperature for several weeks. This recipe will get sticky if exposed to too much moisture so try to make it and store in a place with low humidity.