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Entries tagged with 'candy corn'

Candy Corn Pecan Pie

Serious Eats cakespy 1 comment

The idea is simple: classic pecan pie, plus candy corn. The candy corn melts so beautifully into the corn syrup and brown sugar mixture that it must feel like it's coming home; it adds a nice, vanilla-y sweetness to the pie that will satisfy even the sweetest of tooths. More

Chocolate Covered Candy Corn Layer Cake

Serious Eats Yvonne Ruperti Post a comment

Butter blasted cake layered with buttery buttercream and enrobed in chocolate ganache. The perfect un-scary Halloween cake. More

Candy Corn Muffins

Serious Eats cakespy Post a comment

For those moments when the slightly gritty texture and light sweetness of a corn muffin strike you as entirely too healthy and simply won't satisfy your sweet tooth, go for the candy gold with these muffins. More

Candy Corn Upside-Down Cake

Serious Eats cakespy 2 comments

What happened when I baked it up was a surprise: the brown sugar and butter topping fused with the melty candy corn to form some sort of unholy, monstrous Halloween caramel-sugar topping, which dripped back into the cake when inverted. The result? The entire buttery cake tasted like it had been basted in candy corn. And if you're a candy corn lover, that might just be a beautiful thing. More

Candy Corn Popcorn Balls

Serious Eats cakespy 1 comment

These sweet marshmallow-based popcorn balls work beautifully when studded with candy corn; adding an extra shake of salt makes for a sweet, salty, crunchy, crispy, sticky, and overall pretty irresistible fall treat. More

Cakespy: Homemade Easter Corn

Serious Eats cakespy 19 comments

It's time to let you in on a little secret: Easter Corn is the same thing as Candy Corn, but colored differently. And like Candy Corn, it tastes better when made at home. More

Cakespy: Creamed Candy Corn

Serious Eats cakespy 17 comments

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? 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. More

Cakespy: Candy Corn Kaleidoscope Cookies

Serious Eats cakespy 3 comments

It's October, and you know what that means: it's officially candy corn season. But if you appreciate the iconic look more than the mellowcreme taste of the stuff, here's a solution: a reconfiguration of the Kaleidoscope Cooky (yes, cooky) from the Betty Crocker's Cooky Book, made to resemble the tricolor confection. More

Cakespy: Candy Corn Nanaimo Bars

Serious Eats cakespy 16 comments

The classic puts on a Halloween costume, swapping the top chocolate layer for a layer of sweet and festive melted candy corn. The result is an unrelentingly sweet and unabashedly rich treat, certain to satisfy even the sweetest of teeth. Will they make you fat? Probably, but you can always blame Canada. More

Cakespy: Homemade Candy Corn

Serious Eats cakespy 33 comments

This surprisingly simple recipe yields large, plump candy kernels infused with a sweet vanilla flavor. I found that using salted butter adds a nice, rich finish. Conclusion? These homespun tricolor treats are definitely worth the time and effort. Once you've tasted them, you may never buy candy corn by the bag again. More

Cakespy: Tri-Color Candy Corn Cookies

Serious Eats cakespy 1 comment

But is it possible to create a version of candy corn that maintains the iconic look while still tasting delicious? (Note: I am mostly asking the candy corn haters.) Yes, by combining it with another famous triple-hued treat, the tri-color cookie. These white, yellow, and orange tri-color cookies take the best of both worlds, with the cakey, almond-kissed and chocolate-coated taste of a confection found in Italian bakeries, but the unmistakable look of candy corn. Kind of like a trick and a treat, all at once. More

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