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.
What we made was something… different.
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.
We worked more icing sugar into it until it formed a dough.
It turned out very sticky but tasting, and mostly looking, like candy corn.