Remember coming home from trick-or-treating on Halloween and trying to figure out a safe place to stash all your candy before your family members would find and eat it?

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I would always try and stash some candy corn—those tri-colored candies that are probably dentists’ most-hated sweet. Meant to resemble kernels of corn, these very sugary candies come and go as quickly as fall moves into winter.

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I’d always hide them on a top shelf way in the back of the cupboard, but despite my efforts, I’d always return to find my stash slightly depleted. I’ve now found a solid solution to keeping a stash of candy corn past October: Make them yourself!

Not only can you have homemade candy corn year-round, long after Halloween has come and gone, but you can also get a little crazy and mix up the colors and flavors, too. Coconut- or almond-flavored candy corn—why not?!

I now have a nice little stash of candy corn hidden in one of my kitchen cupboards. We’ll see how long they last…

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Homemade Candy Corn

Makes 120 pieces

1 cup confectioners’ sugar
1/4 cup instant skim milk powder
1/8 teaspoon salt
1/2 cup granulated sugar
1/4 cup light corn syrup
1 tablespoon water
2 tablespoons butter
1/4 teaspoon vanilla extract
1 to 2 drops orange food color
1 to 2 drops yellow food color

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Place a Silicone baking mat on a large baking sheet. In a medium-sized bowl, whisk together confectioners’ sugar, milk powder, and salt, set aside. In a small pot, mix together sugar, corn syrup, water, and butter. Place on high heat and stir with a Silicone spatula until everything has melted together and the sugar has dissolved.

Attach a candy thermometer to the side of the pot. Boil the corn syrup mixture, without stirring, until it reaches 240° F, about 2 to 3 minutes. (In candy-making terms, this is the soft ball stage).

Quickly remove from heat and mix in the vanilla extract. Be careful, as it may sputter a bit. Pour the syrup into the bowl with the confectioners’ sugar and milk powder. Using your Silicone spatula, mix until everything is combined and the mixture forms into a ball.

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Dump the candy corn dough onto the prepared Silicone baking mat. Leave for 5 to 10 minutes, until cool enough to handle.

Split the candy corn dough into three equal-sized pieces. Color one orange by adding a few drops of orange food color, and color the other piece yellow.

Knead the food color into the candy corn dough until it is thoroughly mixed in.

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Remove about 2 tablespoons of each color candy corn and roll into thin strands (about the width of a pencil). Wrap the remaining pieces in plastic wrap and set aside.

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Stack the strips on top of one another starting with the white and followed by the orange and then the yellow. Press them together so they make one tri-colored strip. Using a small paring knife cut triangles out of the strip to form your candy corn. Continue with remaining mixture.

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Leave candy corn pieces on the Silicone baking mat until dry, about 2 hours. Keep in a sealed container in a cool, dry place.