This home made sweet corn recipe from Alton Brown is tremendous straightforward to make, and you’ll by no means need to purchase retailer purchased sweet corn once more!
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Why You Will Like This Recipe
Often sweet making may be very intimidating for me. Coping with thermometers and boiling sugar shouldn’t be my cup of te till I attempted this recipe for home made sweet corn. I would relatively simply combine one thing in a stand mixer and bake that within the oven.
It was actually enjoyable to roll the sugar mess into ropes and make the ropes look yellow and orange. You must work quick whereas making these and the sugar must be considerably heat. As soon as it begins cooling down, it is even more durable to work with. Oh yah, and so they style even higher than store-bought sweet corn! Alton used a butter cutter to make his sweet corn shapes, I simply used a knife and minimize them into little triangle items.
Elements Wanted
- 4 ½ ounces powdered sugar, roughly 1 ¼ cups
- ½ -ounce nonfat dry milk, roughly 6 ½ teaspoons
- ¼ teaspoon kosher salt
- 3 ½ ounces granulated sugar, roughly ½ cup
- 3 ¾ ounces gentle corn syrup, roughly ⅓ cup
- 2 ½ tablespoons water
- 2 tablespoons unsalted butter, room temperature
- ½ teaspoon vanilla extract
- 2 to three drops yellow and orange gel paste meals coloring
The way to make Do-it-yourself Sweet Corn
To print the total recipe please see the recipe card under.
- Mix the powdered sugar, dry milk and salt within the bowl of a meals processor. Pulse 4 to five instances till the combination is easy and nicely mixed. Put aside.
- Mix the sugar, corn syrup and water in a 2-quart pot. Put over medium warmth, cowl and prepare dinner for 4 minutes. Add the butter, clip on a sweet thermometer, and produce the combination to 230 levels F, about 1 to 2 minutes. When the sugar syrup reaches 230 levels F, take the pot off the warmth and take away the thermometer. Add the vanilla and the dry combination, stirring repeatedly with a silicone spatula till nicely mixed. Pour onto a half sheet pan lined with a silicone baking mat. Cool till the combination is cool sufficient to deal with, about 10 to fifteen minutes.
- Divide the dough into 3 equal items. Add 2 drops of yellow meals coloring to 1 piece and knead the dough till the colour is constant all through. Add 2 drops of orange to the second piece, and knead till the colour is constant all through. Go away the third piece white. Roll each bit of dough right into a strand, about 18-inches lengthy. Minimize every strand in half.
- Roll 1 of the white items right into a strand that’s about ½-inch thick and about 22-inches lengthy. Repeat with a yellow piece and orange piece. Lay the strands facet by facet and press them collectively utilizing your fingers. Minimize the strand into 4-inch items. Lay the strands, 1 at a time, onto the silicone mat and press right into a wedge form, like a triangle. Use a wire butter slicer to chop the candies into items. If you do not have a wire butter slicer, use a knife, metallic bench scraper or pizza cutter to slice the dough into small items. Repeat the process with remaining dough. Lay the completed items on a bit of parchment or waxed paper to dry for 1 hour. Retailer in an hermetic container with parchment paper between every layer.
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Alton Brown’s Do-it-yourself Sweet Corn
Prep Time: 45 min
Prepare dinner Time: 5 min
Complete Time: 1 hr 10 min
Yield: 60 – 80 items 1x
Class: Medium
Technique: Boil
Delicacies: American
Description
This home made sweet corn recipe from Alton Brown is tremendous straightforward to make, and you’ll by no means need to purchase retailer purchased sweet corn once more!
- 4 ½ ounces powdered sugar, roughly 1 ¼ cups
- ½ -ounce nonfat dry milk, roughly 6 ½ teaspoons
- ¼ teaspoon kosher salt
- 3 ½ ounces granulated sugar, roughly ½ cup
- 3 ¾ ounces gentle corn syrup, roughly ⅓ cup
- 2 ½ tablespoons water
- 2 tablespoons unsalted butter, room temperature
- ½ teaspoon vanilla extract
- 2 to 3 drops yellow and orange gel paste meals coloring
Directions
- Mix the powdered sugar, dry milk and salt within the bowl of a meals processor. Pulse 4 to five instances till the combination is easy and nicely mixed. Put aside.
- Mix the sugar, corn syrup and water in a 2-quart pot. Put over medium warmth, cowl and prepare dinner for 4 minutes. Add the butter, clip on a sweet thermometer, and produce the combination to 230 levels F, about 1 to 2 minutes. When the sugar syrup reaches 230 levels F, take the pot off the warmth and take away the thermometer. Add the vanilla and the dry combination, stirring repeatedly with a silicone spatula till nicely mixed. Pour onto a half sheet pan lined with a silicone baking mat. Cool till the combination is cool sufficient to deal with, about 10 to fifteen minutes.
- Divide the dough into 3 equal items. Add 2 drops of yellow meals coloring to 1 piece and knead the dough till the colour is constant all through. Add 2 drops of orange to the second piece, and knead till the colour is constant all through. Go away the third piece white. Roll each bit of dough right into a strand, about 18-inches lengthy. Minimize every strand in half.
- Roll 1 of the white items right into a strand that’s about ½-inch thick and about 22-inches lengthy. Repeat with a yellow piece and orange piece. Lay the strands facet by facet and press them collectively utilizing your fingers. Minimize the strand into 4-inch items. Lay the strands, 1 at a time, onto the silicone mat and press right into a wedge form, like a triangle. Use a wire butter slicer to chop the candies into items. If you do not have a wire butter slicer, use a knife, metallic bench scraper or pizza cutter to slice the dough into small items. Repeat the process with remaining dough. Lay the completed items on a bit of parchment or waxed paper to dry for 1 hour. Retailer in an hermetic container with parchment paper between every layer.
- Learn extra at: http://www.foodnetwork.com/recipes/alton-brown/candy-corn-recipe.html?oc=linkback
