Cakespy: Creamed Candy Corn

[Photographs and original illustrations: Cakespy]

Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.

Halloween's over, and chances are, you've got a bunch of leftover candy corn. But what to do with all those extra tricolor kernels?

Here's an idea: cream them. That is, creamed corn style.

Starting with a recipe for creamed corn, I simply revised it a little, substituting candy corn for real corn, and leaving out the pepper and spices in favor of a little pudding mix to thicken the mixture. The resulting candy corn slurry is certainly one of those dishes that straddles the line between awful and awesome: that is to say, you might just like it, but you probably wouldn't confess that to your foodie friends.

Note: It is of utmost importance that you add the candy corn after the other ingredients. Add it at the same time and you'll end up with an orange, candy corn-flavored soup because they'll melt completely!

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website.

Cakespy: Creamed Candy Corn

About This Recipe

Active time:15-20 minutes
Total time:15-20 minutes
Special equipment:Medium saucepan, wooden spoon or rubber spatula


  • 1 cup cream or half and half
  • 2 tablespoons butter
  • 2 tablespoons instant vanilla pudding mix
  • 1 bag (11 ounces) candy corn


  1. 1

    In a medium saucepan over medium-low heat, combine the cream and butter until melted and warm, but do not let it get to the point of boiling.

  2. 2

    Add the pudding mix and stir well to avoid any little clumps.

  3. 3

    Once the mixture starts to thicken, add your candy corn. Reduce heat to low, and stir frequently until the candy corn has begun to melt a bit around the edges and has given the mixture a pleasing orange hue.

  4. 4

    Once the creamed candy corn has reached your desired consistency, transfer to individual ramekins or serving dishes. Serve warm or chilled, it's up to you.


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