This homemade candy corn recipe produces delicious, marshmallow-flavored candy corn look-alikes that liven up any Halloween party. The taste and texture of these candies is different from standard candy corn--they are much softer than waxy store-bought candy corn, and have a sweet vanilla-marshmallow taste. This is not a difficult recipe, but it is time-consuming because the candy corn kernels must be cut out individually. To speed the process, you can use this technique to make candy corn using purchased fondant or white marzipan. This recipe yields 1.5 lbs of candy corn, and can easily be halved or doubled.
Begin by preparing your work station: dust your counter or a large cutting board with powdered sugar. Next, assemble your ingredients. You will need:
- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 1 pound powdered sugar (4 cups), plus extra for dusting
- 2 tbsp water
- Yellow and orange (or red) food coloring