Homemade Blackberry Candy Corn
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Why I Love This Recipe
Candy corn was first created in the 1880s and is considered a retro confection.
Ingredients You'll Need
1/2 cup blackberry puree (prepared by blending and straining fresh blackberries)
1/4 cup granulated sugar
2 tbsp light corn syrup
Pinch of salt
1/4 tsp vanilla extract
1/2 cup powdered sugar (divided)
1/2 cup fine almond flour (divided)
Food coloring (optional, to enhance the blackberry hue)
Directions
Prepare the blackberry puree by blending fresh blackberries until smooth, then straining through a fine mesh to remove seeds.
In a saucepan over medium heat, combine the granulated sugar, light corn syrup, and a pinch of salt with the blackberry puree. Heat, stirring constantly, until it reaches 245°F (use a candy thermometer), then remove from heat.
Stir in the vanilla extract and a drop of food coloring if a stronger color is desired.
Slowly sift and incorporate powdered sugar and almond flour into the mixture, alternating small portions, until it forms a pliable dough.
Let the dough cool slightly until it is safe to handle, then divide it into several portions to roll into ropes for shaping. Decorate if desired and cut into small corn-like shapes.
Let the candy pieces cool completely before serving, approximately an hour.
Store in an airtight container for up to one week.
Pairs Well With
Pairs well with a cup of blueberry tea (non-alcoholic) or a blackberry-infused vodka cocktail (alcoholic).
Questions, Comments & Reviews
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