Serious Eats: Recipes

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.

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