Cupid Corn
Cupid Corn is a traditional American recipe for a classic Valentines' day candy (sweet) of corn syrup and sugar paste with milk powder, sandwiched into white, pink and red bands that are cut into triangles and shaped like corn kernels before being set aside to dry. The full recipe is presented here and I hope you enjoy this classic American version of: Cupid Corn.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Makes:
40
Rating: 
Tags : Milk RecipesUSA Recipes
This is a Valentine's Day twist on the traditional American
Halloween Candy Corn that's coloured white, pink and red (rather than the more traditional white, yellow and orange).
Ingredients:
200g granulated sugar
160ml corn syrup (or golden syrup)
75g butter
1 tsp vanilla extract
450g icing sugar
45g milk powder
1/4 tsp salt
red food colourings
Method:
Combine the granulated sugar, corn syrup (or golden syrup) and butter in a large, heavy-based, saucepan over high heat. Bring the mixture to a boil, stirring constantly, then reduce the heat to medium and continue boiling, stirring occasionally, for 5 minutes more. Take off the heat at this point and stir in the vanilla extract.
In the meantime, stir together the icing sugar, milk powder and salt in a bowl. Add the to the saucepan, beating to mix the ingredients thoroughly. Set aside until the sugar dough is cool enough to be handled safely. When cooled, divide the dough into three equal portions and place in separate bowls.
Colour one piece of dough pink with by working in just a little of the red food colour then colour a second piece red by working in a larger amount food colouring (leave the final piece white). Knead the dough in each bowl until smooth, stiff and evenly coloured (also knead the white dough).
Now take each piece in turn and roll on a cold work surface into a long, thin, rope, ensuring that all three are of equal length. If you can, cover your worktop with greaseproof paper and work carefully as the ropes have a tendency to break if you roll them too thinly.
When done, lay the three lengths of candy side by side (set the green piece in the centre) then carefully press them together to make a long, narrow, rectangle. Press gently along the entire length with a rolling pin to seal the rope edges together (but take care not to flatten the dough).
Now cut across the dough to form alternating triangles (your 'kernels') using a sharp knife that's been lightly oiled. Gently shape each piece with your fingers so that all the edges are rounded (and they look like a giant corn kernel) then set aside to air dry for a short while, until they are firm.
Store in an air-tight jar until needed. You will end-up with about 500g of candy corn, half with the traditional white tip and half with a red tip.
Find more Recipes for St Valentine's day Here.