Last night, my husband and I decided to make Alton Brown’s candy corn recipe.
We have made candy before, but we are by no means seasoned experts; so we followed the recipe to a T, even breaking out the scale to measure everything by the more accurate ounce.
Looks right.
Looking less right.
What we made was something… different.
I call them fail bars.
So we tried again, this time pulling the candy from the heat as soon as it started to smell wrong – wrong smelling like caramel in this situation. This happened to be at a way too early 215 degrees.
Not as dark this time, that has to be a good thing.
We even tried using a different thermometer.
This is less encouraging.
We worked more icing sugar into it until it formed a dough.
What it should have looked like.
It turned out very sticky but tasting, and mostly looking, like candy corn.
Success!