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 teeth.
'candy corn' on Serious Eats
In this ode to candy corn, a buttery, tri-color cake is layered with buttercream frosting and enrobed in chocolate ganache. It's the perfect un-scary Halloween cake.
I find corn muffins to be an exceedingly lovable food, especially when they contain fat kernels of corn. But since October is prime time for candy, I wondered—what might happen if I swapped real corn for candy corn?
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.
You probably have better things to do than make candy corn from scratch, but think about how much fun it'd be to say, "hey, I made candy corn from scratch today!" Last year, our own Jessie Oleson, aka Cakespy, was up for the challenge and discovered that making the tricolored treats was actually pretty simple. "Once you've tasted them, you may never buy candy corn by the bag again," she said of the large, plump, real-vanilla-redolent kernels. Here's the recipe »