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!
- Active time: 15-20 minutes
- Total time:15-20 minutes
- 1 cup cream or half and half
- 2 tablespoons butter
- 2 tablespoons instant vanilla pudding mix
- 1 bag (11 ounces) candy corn
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.
Add the pudding mix and stir well to avoid any little clumps.
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.
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.