Bunny Corn is a traditional American recipe for a classic Easter candy (sweet) of corn syrup and sugar paste with milk powder, sandwiched into white, and two shades of pastel 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: Bunny Corn.
This is an Easter twist on the traditional American Halloween Candy Corn that's coloured white, any mix of pastel shades for the centre and base (eg pink, purple, yellow and green)
Go to the printable version of the recipe
160ml (2/3 cup) corn syrup (or golden syrup)
75g (3 oz) butter
1 tsp vanilla extract
450g (1 lb) icing (confectioners') sugar
45g (1 1/2 oz) milk powder
1/4 tsp salt
red, green, purple and yellow food colourings
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 lightly with one of your food colourings then colour a second piece in a contrasting colour by working in a little of the yellow red 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 (ensure the white piece is on the outside) 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 (1 lb) of candy corn, half with the traditional white tip and half a tip of another colour.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This is an Easter twist on the traditional American Halloween Candy Corn that's coloured white, any mix of pastel shades for the centre and base (eg pink, purple, yellow and green)
Go to the printable version of the recipe
Bunny Corn Recipe
Ingredients:
200g (1 cup) granulated sugar160ml (2/3 cup) corn syrup (or golden syrup)
75g (3 oz) butter
1 tsp vanilla extract
450g (1 lb) icing (confectioners') sugar
45g (1 1/2 oz) milk powder
1/4 tsp salt
red, green, purple and yellow 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 lightly with one of your food colourings then colour a second piece in a contrasting colour by working in a little of the yellow red 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 (ensure the white piece is on the outside) 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 (1 lb) of candy corn, half with the traditional white tip and half a tip of another colour.
Printable version of the Recipe
america, easter, kids, candies, sweets, traditional
Candies
America
Bunny Corn
https://fabulousfusionfood.blogspot.com/2019/04/bunny-corn-recipe.html
Bunny Corn. This is a traditional American recipe for a home-made version of candy corn coloured white an pastel shades especially for Easter.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWlUtVLL4pfCLG33l-ghVEBBQeT-JXwbc1N5hOZEWp0dJJlryp_Om5Eb08jU8YSkLVpOo5J0tbHr9SEiqj-NQw1hEvNEX0uv6qRNJUjZzep6NjBRrTEmHO8wjn3U0Wbtii6qis5uGa5s/s1600/easter-bunny-corn.png
2019-04-19
Yield: 500g (1 lb)
Bunny Corn
Bunny Corn. This is a traditional American recipe for a home-made version of candy corn coloured white an pastel shades especially for Easter.
prep time: 40 mins
cook time: 60 mins
total time: 100 mins
Ingredients:
- 200g (1 cup) granulated sugar
- 160ml (2/3 cup) corn syrup (or golden syrup)
- 75g (3 oz) butter
- 1 tsp vanilla extract
- 450g (1 lb) icing (confectioners') sugar
- 45g (1 1/2 oz) milk powder
- 1/4 tsp salt
- red, green, purple and yellow 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 lightly with one of your food colourings then colour a second piece in a contrasting colour by working in a little of the yellow red 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 (ensure the white piece is on the outside) 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 (1 lb) of candy corn, half with the traditional white tip and half a tip of another colour.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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