Serious Eats: RecipeGirl's Profile

I made these over the weekend and they came out great. Everyone loved them. I did use vanilla bean paste instead of vanilla so it had a richer taste, but other than that, they were very tasty. I need to do some work on making them hold together better, but I only had about 1/4 lose their tips. I did discover if I lightly misted the rolls with cold water before pressing with the rolling pins, it helped stick together better.

sylphon at 1:52PM on 11/02/09

From Recipes

Cakespy: Homemade Candy Corn

I made these and was lucky enough to have the consistency come out great! I used a thermometer and went a little over the recommended temp of the Wash. Post but way under the cooking time in the recipe posted here. I may try using some honey next time, as recommended. I thought they tasted 'ok' but not really like real candy corn (which I do have a problem with...I am unable to stop eating them once I start) but everyone else that tasted them really liked them because they didn't taste just like candy corn. In any case, they were so cute I didn't care that they didn't taste just like I expected.

mrsmoosie at 4:48PM on 10/31/09

From Recipes

Cakespy: Homemade Candy Corn

Whoa, be very careful with this recipe! I was following these instructions, was boiling the corn syrup, butter and sugar. I turned off the heat and added the vanilla, and BOOM, the candy EXPLODED! I was lucky enough to be out of the way.

Follow the instructions on the Washington Post article. They tell you to put the vanilla in to boil, rather than putting it in later.

Otherwise, it's very good so far! That was just a scary moment.

Jewelsie at 1:37PM on 10/31/09

From Recipes

Cakespy: Homemade Candy Corn

You can't just go by a time for boiling when making candy. Your altitude (and I suppose you attitude so some degree . . .) changes the boiling point. The higher the elevation, the longer it takes to get to the boiling point. We need to know the "ball" stage.

Kargyle at 11:21PM on 10/30/09

From Recipes

Cakespy: Homemade Candy Corn

I cooked mine to the temps listed in the Washington Post link, and they turned out super soft, like when I made tall narrow pumpkins out of it within 15 minutes they were short and flat. They didn't hold their shape at all. Next time I'll cook it longer.
pictures here: http://sarahjbakes.blogspot.com/2009/10/home-made-candy-corn.html

sarahj at 6:45PM on 10/26/09

From Recipes

Cakespy: Homemade Candy Corn

Okay so I just made this and followed the recipe exactly. I completely agree with the other comments that said that it was boiled too long on a high temperature. The end result was a bunch of crumbs as hard as rocks. My advice is to cook the wet ingredients on medium heat and then turn it down to low and continue stirring for 3 or 4 minutes. It was fun anyway! :)

MaryE at 5:54PM on 10/24/09

From Recipes

Cakespy: Homemade Candy Corn

I've made two batches now One came out hard as a rock; probably boiled it too hard for those five minutes - should have simmered! I found that adding about a tablespoon of honey with the corn syrup, then adding another tablespoon of honey with the vanilla gets you closer to that Brach's taste. I also dabbed paste colors on - orange and yellow - the colors were fine.

2newfies at 3:32PM on 10/23/09

From Recipes

Cakespy: Homemade Candy Corn

I was wondering if I could use honey instead of corn syrup. I like the taste of Brachs candy corn made with honey.

neiorah at 12:42AM on 10/23/09

From Recipes

Cakespy: Homemade Candy Corn

Beckyleeprice: Generally the paste food colorings are super concentrated, so you would want to add a lot less. I don't have much experience with them but it's worth a shot. I would just add a very little bit at a time.

cakespy at 6:36PM on 10/19/09

From Recipes

Cakespy: Homemade Candy Corn

Would paste (or gel) food colors work the same as liquid food coloring or do you think the color would be too intense?

beckyleeprice at 11:01AM on 10/19/09

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Cakespy: Homemade Candy Corn

butterfinger- Corn syrup (like Karo) isn't high in fructose, but is mostly glucose, one half of what makes up sucrose (the other being fructose) and is usually used to reduce uncontrolled crystallization and make a creamier mouthfeel and more consistent result in home-made confections. It's used in making caramel or other sugar syrups for the same reason. It also lends an appealing shine to the product. Any other glucose syrup or invert sugar should have the same effect.

sarahj at 10:48PM on 10/17/09

From Recipes

Cakespy: Homemade Candy Corn

@thoomin: this recipe is identical with one that comes from a Washington Post article, but it has temps: http://blog.washingtonpost.com/mighty-appetite/2007/10/getting_handy_with_candy_corn.html

Also, I've had awesome success adding peppermint extract instead of vanilla, dividing the dough into two portions, one colored red, and twisting to make candy canes.

dinosara at 10:21AM on 10/16/09

From Recipes

Cakespy: Homemade Candy Corn

I just tried making these. I boiled it for 5 minutes which was probably about a minute too long. It far too stiff. I managed to get two colors formed into logs but not the third one. The two that I managed to snake-ify were too dry to stick to each other. We ate some bits of it though and it tasted good. I'll try again.

Heatherdee at 5:59PM on 10/15/09

From Recipes

Cakespy: Homemade Candy Corn

Sounds good and got me thinking about the use of corn syrup [HFCS] with high glycsemic index # and since most all candy recipes were reworked from about 1967 on why not go back to useing cane sugar or some other granulated sugar such as palm sugar or other sugars with unique flavor tones. It's probably my ignorance as karo syrup has been around longer than I have and it may be necessary to achieve a soft texture to the candy please educate me. This is because I'm a diabetic and if I'm gonna cheat a low glycsemic index would make me feel better about it.

butterfingers at 3:58PM on 10/15/09

From Recipes

Cakespy: Homemade Candy Corn

This looks fun! I have a ? tho. The recipe is what appears to very similar to what used to be or is sometimes still used as an icing for cupcakes. It gets poured on. Not a frosting but somewhat similar to the thick icing on petit fours. (Fondant like-but a little lighter.) Does anyone know a recipe for that.

Many thanks

Gail

Gail Blackman at 2:40PM on 10/14/09

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Cakespy: Homemade Candy Corn

Thanks everyone!

Thoomin: I actually made these without a candy thermometer. Now, I am sure that this is probably a crime, but they actually turned out just fine. I made two batches to make sure it wasn't just dumb luck, and both times they were ok!

Jujyfruit: I am not 100% sure but I think that these candies are built to last. The one concern is that they probably shouldn't be stacked on top of each other because they might stick.

cakespy at 10:44PM on 10/12/09

From Recipes

Cakespy: Homemade Candy Corn

The one thing this recipe is missing is temperatures...too hot and it'll be a rock solid brick of orange. I'd love to make it though, do you have any suggestions for what temp to cook the sugar to?

thoomin at 9:27PM on 10/12/09

From Recipes

Cakespy: Homemade Candy Corn

Oh I should not have looked at this. Now you are telling me that I can get candy corn year round? I'm in trouble. Can't wait to try it though :)

Deseree at 5:26PM on 10/12/09

From Recipes

Cakespy: Homemade Candy Corn

OMG, Jessie you are an old-skool nut! Love you!

MichaelNatkin at 1:13PM on 10/12/09

From Talk

What do you do with Spaghetti Squash?

mix it with meat sauce like the recipe here: http://www.seriouseats.com/recipes/2008/09/squash-gnocchi-with-meat-sauce-recipe.html

wickedlady at 10:40AM on 12/31/08

From Talk

What do you do with Spaghetti Squash?

Substitute spaghetti squash for noodles in Chinese style Cold Sesame Noodles. You probably will need to increase garlic and hot pepper flakes. For a good recipe, look to the old Craig Claiborne Chinese cookbook.

DoorCounty at 9:38AM on 12/28/08

From Talk

What do you do with Spaghetti Squash?

Roast in oven with some oragano and Basil, and a bit of butter. If I feel decadant I switch the butter out for a bit of bacon grease.

thepirateking at 12:50PM on 12/27/08

From Talk

What do you do with Spaghetti Squash?

Toss cooked squash strands with grated parm and crisped bacon--almost carbonara. Ummmm!

Bumblebutton at 12:21PM on 12/27/08

From Talk

What do you do with Spaghetti Squash?

Since this was such a popular thread, I'll add another recipe, one which I found here on SE! I've now made it a few times, and have eaten it as a main dish, as a side, and (this morning) in a frittata...

Spaghetti Squash With Ricotta, Sage, and Pine Nuts
- serves 4 -
Adapted from The Kitchn.

Ingredients
1 small spaghetti squash (about 2 pounds)
3/4 cup part skim ricotta
1 clove garlic, mashed
Olive oil (about 1/2 to 1 full tablespoon)
6 to 8 fresh sage leaves
Salt and pepper
1/4 cup pine nuts, toasted

Procedure
1. Preheat oven to 375°F.

2. Pierce the whole squash in several places with a knife or fork, place it in a baking dish, and bake until flesh is tender (easily pierced with a fork), about 60 to 75 minutes.

3. Remove squash from oven and let cool for 5-10 minutes. Meanwhile, heat a little bit of oil in a small pan. Quickly fry sage leaves until crispy but not burnt. Crumble sage leaves into a large bowl and combine with ricotta and garlic. Set aside.

4. Cut squash in half lengthwise and remove seeds. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture.

5. Combine squash and ricotta mixture and season to taste with salt and pepper.

6. Sprinkle with pine nuts before serving.

Original SE url: http://www.seriouseats.com/recipes/2008/11/spaghetti_squash_with_ricotta_sage_and_pine_n.html

Curlz at 12:14PM on 12/27/08

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