After 12 days of holiday baking, it seems like the main food groups are candy, candy canes, candy corns and syrup. So no sense in disappointing! This candy corn recipe is nothing short of delicious and easily fits into our main food groups! Reindeer Corn or Reindeer Christmas Corn is the same thing.
“We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup.” — Buddy the Elf
What is Reindeer Corn Candy you ask? It’s the Christmas version of candy corn using the unique colors of Christmas.
We made a modified version of Alton Brown’s candy corn recipe back in October and knew that this would be perfect for a gift during the holidays. It’s an easy recipe with simple pantry ingredients. The little bit of honey gives this such good flavor.
Since these are finger foods, it was super easy to package Reindeer Candy Corn up in a little bottle that I got from the store and tie a big ribbon around for decorations. You could also fill a decorative candy dish with these and wrap with holiday plastic wrap.
It is with this final recipe that we wrap up the 12 days of holiday baking. I hope you have enjoyed the recipes as much as we did. If you have missed any of the days I feel like I should sing, on the first day of Christmas my true love gave to me…Special K Bars. On the second day of Christmas my true love gave to me…Rocky Road Bark, and Special K Bars. Somehow this just doesn’t seem to work as well as the original song. So I’ll spare you, but you get the idea.
And with that said, I feel I must wish everyone a happy holiday! Thank you for sticking around all year, reading the posts, trying the recipes, commenting, tweeting, liking, following and pinning. It’s the simple things like that which keeps us motivated to continue cooking.
Merry Christmas and Happy New Year. And remember…Eat Dessert First. Pass the Reindeer Corn, please.
- 4 1/2 ounces confectioner’s sugar
- 1/2 ounce nonfat dry milk
- 1/4 teaspoon kosher salt
- 3 1/2 ounces granulated sugar
- 2 1/2 ounces light corn syrup
- 1 1/4 ounces honey
- 2 1/2 tablespoons water
- 2 tablespoons unsalted butter at room temperature
- 1/2 teaspoon vanilla extract
- 2 or 3 drops each red and green gel paste food coloring
- Combine the confectioners sugar, dry milk and salt in a food processor.
- Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.
- Combine the granulated sugar, corn syrup, honey and water in a 2 quart pot. Place over medium heat, cover and cook for 4 minutes.
- Add the butter, and bring the sugar syrup to 242°, about 2 to 4 minutes.
- Remove from heat.
- Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined.
- Pour onto a half sheet pan lined with a silicone baking mat or parchment paper.
- Cool for 20 minutes, until the mixture is cool enough to handle.
- Divide the dough into 3 equal pieces. Add 2 or 3 drops of red food coloring to one piece and knead until the color is worked throughout.
- Add 2 to 3 drops of the green to the second piece and knead until the color is worked throughout.
- Leave the third piece white.
- Cut each color of dough into thirds.
- Roll each piece of dough into a strand about 22 inches long. Lay the strands side by side (green, red, then white) and press them together using your fingers. Cut off the uneven ends, then using a bench scraper or ruler, press each piece into a wedge, keeping the green section wide and making the white part come to a tip.
- Use a bench scraper, pizza cutter or knife, to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry. At least 2 hours. Store in an airtight container with parchment between each layer.