Best 4 Candied Corn Recipes
Candied corn, also known as candy corn, is a popular confectionery often associated with the Halloween season. While it can be purchased in stores, making it at home allows for customization and the use of fresh, quality ingredients. This article will delve into the world of candied corn, providing a comprehensive guide to crafting this delectable treat in the comfort of your own kitchen. Whether you're a seasoned candy maker or a novice cook, this article will equip you with the knowledge and techniques needed to create delicious, visually appealing candied corn that will delight your taste buds and impress your loved ones.
Let's cook with our recipes!
CANDIED CORN
This is a great corn recipe for those with a sweet tooth. Goes great with some kind of potato side dish, I usually make mashed potatoes with this.
Provided by THELALA
Categories Side Dish Vegetables Corn
Time 37m
Yield 4
Number Of Ingredients 2
Steps:
- Pour the corn and liquid into a medium saucepan, and stir in sugar. Bring to a boil, then cook over medium heat so that the mixture is only simmering, not boiling. Simmer, stirring often, until the liquid has dried up, and corn is coated, about 20 to 30 minutes. Be patient and don't let it get too hot, or the corn will have a harder texture. Serve this right away and enjoy!
Nutrition Facts : Calories 134.8 calories, Carbohydrate 32.6 g, Fat 1 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 318.1 mg, Sugar 15.7 g
CANDIED CORN
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 5 servings
Number Of Ingredients 8
Steps:
- Cut the corn off of the cob. Put 1 tablespoon of butter in a saute pan on medium-high heat and cook the shallots until they are translucent with salt and pepper; about 2 to 3 minutes. Add the corn and cook until tender
- In a bowl add brown sugar, honey and cayenne pepper. Mix well to combine and stir into corn mixture to cook for a few minutes, stirring constantly.
CREEPY CANDIED CORN
I couldn't stop eating this popcorn when I first tried it at a friend's party. My generous pal offered the recipe, and now I bring it to gatherings often. Color your corn an eerie green hue to add a spooky effect at Halloween. -Courtney D Wilson, Fresno, California
Provided by Taste of Home
Categories Snacks
Time 1h30m
Yield 7 quarts.
Number Of Ingredients 6
Steps:
- Preheat oven to 250°. Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels., In a large heavy saucepan, combine sugar, corn syrup and butter. Bring to a boil over medium heat; cook and stir 3 minutes., Remove from heat; stir in vanilla and, if desired, food coloring. Pour over popcorn and toss to coat. Spread in a single layer on greased 15x10x1-in. baking pans., Bake 1 hour, stirring every 20 minutes. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.
Nutrition Facts :
CANDIED CORN MEDLEY
This was my kids' favorite holiday dish when they were growing up. They're now adults and still ask me to make it when they visit.-Eleanor Townsend, Punta Gorda, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place potato in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding carrots during the last 5 minutes; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the same pan, saute onion in oil and reserved drippings until tender. Stir in the corn, syrup, salt, pepper and bacon. Drain potato mixture; add to skillet. Heat through.
Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- Choose fresh corn: Select corn that has a bright green husk and plump kernels. Avoid corn with brown or yellow husks, as this indicates that it is old or has been damaged.
- Blanch the corn: Blanching the corn in boiling water for a few minutes helps to remove the starch and make the kernels more tender. This also helps to preserve the corn's color and flavor.
- Use a sharp knife: When cutting the corn off the cob, use a sharp knife to ensure that the kernels are evenly cut. A dull knife can crush the kernels and make them mushy.
- Use a heavy-bottomed pot: When making the candied corn, use a heavy-bottomed pot to prevent the sugar from burning. A heavy-bottomed pot will also help to distribute the heat evenly, which will prevent the corn from sticking to the bottom of the pot.
- Cook the corn over medium heat: Cook the candied corn over medium heat to prevent the sugar from crystallizing. If the heat is too high, the sugar will burn and the corn will become hard.
- Stir the corn frequently: Stir the candied corn frequently to prevent it from sticking to the bottom of the pot and to ensure that the sugar is evenly distributed.
- Let the corn cool completely: Once the candied corn is cooked, let it cool completely before storing it. This will help to prevent the corn from becoming sticky.
Conclusion:
Candied corn is a delicious and versatile candy that can be enjoyed on its own or used as a topping for desserts. It is a great way to use up leftover corn and is a fun and easy project to do with kids. With a few simple tips, you can make perfect candied corn at home.
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