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Cakespy

Cakespy: Homemade Easter Corn

Cakespy: Homemade Easter Corn

[Photographs and original illustrations: Cakespy]

Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.

It's time to let you in on a little secret: Easter Corn is the same thing as Candy Corn, but colored differently. And like Candy Corn, it tastes better when made at home.

Of course, you can make the most of this festive treat by coloring it creatively. Instead of tricolors, why not go for five stripes of pastel sweetness? And, going even further, why not serve it in overturned baby-food jars to form the cutest enchanted forest-style terrarium treats you've ever seen? With all that magic, you might just give the Easter Bunny a run for its money.

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.

Cakespy: Homemade Easter Corn

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About This Recipe

Ingredients

  • 2 1/2 cups confectioners' sugar, sifted
  • 1/3 cup powdered milk
  • 1 cup granulated sugar
  • 2/3 cup light corn syrup
  • 1/3 cup salted butter
  • 1 teaspoon vanilla extract
  • Various food colorings in pastel colors

Procedures

  1. 1

    In a medium-sized bowl, whisk the sifted confectioners' sugar and powdered milk together; set to the side.

  2. 2

    In a medium saucepan, combine the granulated sugar, corn syrup, and butter over high heat, stirring frequently until it comes to a boil. Reduce heat to medium, stir in the vanilla, and continue stirring frequently for five minutes. The mixture will begin to reduce and thicken.

  3. 3

    Remove from heat. Stir in the confectioners' sugar bit by bit, stirring after each addition, until it has all been mixed into the wet mixture.

  4. 4

    You can either leave the dough in the saucepan, or turn it out into a bowl sprinkled with confectioners' sugar, just until it is cool enough to be handled.

  5. 5

    Divide the dough into as many sections as you'd like to create colored segments for your finished candy, and place them in small separate bowls. Mix each mound of dough with food coloring until the color is consistent and streak-free. (You might want to wear gloves to ensure that you don't stain your hands)

  6. 6

    On top of a sheet of waxed or parchment paper, roll out each color of dough into a long, thin rope. The thinner the rope, the smaller that segment of color will be in your finished candy. I created 3 ropes about 12 inches long for each color.

  7. 7

    Press together your ropes of dough in whatever color combination you'd like; I ended up with three separate 12-inch long "lines" of colored candy. To ensure that each segment sticks together, press a second sheet of waxed or parchment paper on top and press very gently with a rolling pin or your hands.

  8. 8

    Using a very sharp knife, cut dough into triangle segments. Keep a damp, clean cloth nearby to wipe off the knife should it get sticky.

  9. 9

    Let the finished kernels set for an hour or two before serving.

  10. 10

    Optional: up the cute quotient by placing a dab of green frosting in the inside of a lid of an empty baby food container, and place 2-3 kernels on top, then screw on the jar, bottom-side up, to create a magical forest of an Easter Corn terrarium.

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