Candy corn travels from the treat bag to the table

People who hate candy corn say it’s more waxy than a dozen statues at Madame Tussauds. It’s also off the sweet o meter chart. And woe be the kid with braces who has to spend hours digging the sticky goo out of metal.

On the other side of the divide are candy corn nibblers (and gobblers) who get a nostalgic kick from the pointy treats. The taste, they say, is divine. It must be to someone, because candy corn has been around for more than 100 years.

We eat an impressive 20 million pounds of it a year, and 75 percent of that is the traditional white, yellow and orange variety. Indian corn, which is chocolate and vanilla flavored, reindeer corn (red, green and white) and cupid corn (red, pink and white) make up the rest. Brach’s makes a caramel flavored candy corn.

For candy corn lovers, ripping into a new bag is ghoulish fun and plenty satisfying.

For us? Well, we like to tinker. What can we do with a bag of autumn mix (traditional candy corn, the somber colored Indian corn and that perfectly plump pumpkin with the green tuft on top) other than eat it until our stomachs growl and twist with the sure signs of overindulgence?

Cook with it, of course. We’ll let you in on a little secret. Candy corn gets sort of bad tempered when heated. It doesn’t really play well with other ingredients. You want something festive and sure fire? Throw a handful into Rice Krispies treats or popcorn balls. Press candy corn into slice and bake sugar cookies as soon as they are removed from the oven; the heat will melt them slightly and stick them in place. Or make the White Chocolate Candy Corn Bark recipe that accompanies this story. It is overly sweet and ridiculous nike ly silly, but it will be a hit at your party.

We tried to get fancy and here are the results:

Sand nike ra Lee, she of Food Network semi homemade and table scape fame, sent us a recipe for candy corn chocolate cupcakes. It started with a cake mix, of course, with candy corn folded into the batter. When we tested the recipe, the melted candy sank to the bottom of the cupcake papers and stuck there. We’d hoped the candy corn would incorporate evenly, but no luck.

Domenica Macchia, the inventive chef of MJ’s in St. Petersburg, created a Candy Corn S’mores recipe to share with St. Petersburg Times readers. We think it’s more like Candy Corn Truffles and didn’t have near the luck with them that she did. We include the recipe here more for giggles rather than a recommendation for your weekend party. Melting marshmallows and candy corn together turns out a brilliant orange, taffylike melange, but it didn’t hold its shape when we tried to force it into a ball. Tasted pretty good though.

We had surprising success turning pecan pieces into candy corn kissed bites to scatter on a salad. Yes, a salad. The sweetness of the candy corn on the earthy pecans mingled brightly with blue cheese (we like Maytag) and apple cider vinaigrette. Consider this for a Halloween dinner party. Or even later as a way to use up leftover candy corn.

Maybe this is one way to make candy corn last through Thanksgiving.

Janet K. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.

With a spo nike on, drizzle chocolate over the goodies in the pan, spreading the top flat to coa nike t evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Candy Corn Suckers Recipe

Lollipops are the last thing you expect to see on a petit four tray in a fancy restaurant, so that’s why I like to serve them last at mine[. People burst out laughing when these jewel like treats arrive on a silver platter after dessert. But then they sit back and savor those suckers right down to the stick! I never get tired of watching Chicago’s most elegant diners licking lollipops like kids. These ones will help adults and kids celebrate Halloween. Try making them yellow with orange and brown candy corn. If you use a very long stick, they will look and feel more fancy. Let the syrup cool a bit to thicken it slightly, and then pour it over the ends of the sticks.]

If you have lollipop collar molds, lay them on a silicone baki nike ng mat lined sheet pan, fit them with sticks, and place 1 piece of candy corn in each collar. Or, just lay out the sticks in rows on a silpat mat, leaving 3 inches of space between them and place a piece of candy corn above the stick.

Combine the sugar, corn syrup, and water in a clean, dry small saucepan (preferably 1 with a pouring spout) fitted with a candy thermometer, and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or “hard crack” stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.)

When the mixture is done, remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Add the extract and food coloring and stir very gently with a wooden skewer so that the color is evenly distributed. (To avoid air bubbles in the finished lollipops, stir the mixture gently nike in both directions, but be careful not to over mix.)

Pour or carefully spoon the syrup into the molds or just over the sticks and candy corns, if not using collars, to make a quarter sized disk. Cool until hard, at least 20 minutes.

Lift the suckers nike off the mat and remove from the molds. Slip nike plastic bags over the lollipops and gather the bag shut with a plastic spider finger ring. Store in an airtight container for up to 2 days.

Candy Corn Oreos Launch Today and Other Types of Oreo Lunacy

Kraft Foods CompanyCandy Corn Oreos: Love ’em or leave ’em?Quick! What’s the one candy that’s been hated by children since the beginning of time? That’s right, kiddies: candy corn.

These tasteless bits of wax and sugar have long been the stuff of childhood nightmares. Why these candies are still around is a mystery, because they seem to be sold only once a year to senior citizens w nike ho unwittingly throw them into the trick or treat bags of young witches and goblins along with equally inedible pennies.

So when the makers of Oreo, the best loved and best known cookie on the planet, decided to come up with a limited edition flavor, it’s kind of a disconnect that the nike y would choose candy corn as their flavor of choice. We can think of only two possible reasons:

1. The candy corn lobby shelled out a ton of money in the hopes that some of that Oreo magic would rub off on them.

2. The Oreo research and development team found that its first choice for a new Oreo flavor liver and Brussels sprouts swirl proved even less popular in focus groups.

Believe it or not, this isn’t the first time Oreo has been to the weird flavor rodeo. Kraft Foods, owner of Nabisco, nike has long been marketing special regional Oreo flavors to other countries. Here are our favorites:

Kraft Foods CompanyIn China, kids are treated to an after school snack of green tea Oreos.

Kraft Foods CompanyIndonesia gets blueberry ice cream Oreos in an attractive shade of lavender.

I’m sorry your mental baggage is such that you cannot avoid spitting venom in your articles. Candy Corn is pretty amazing and I remember it still after 50+ years when I started trick or treating. let me ask you do you read? Are you familiar with Green t nike ea? is your opinion of Green Tea as venomous as that of candy corn? And you have the nerve to criticize blueberry of all flavors, one of the best flavors in the planet !! I’m sorry you live such a bad place but believe me you cannot drag anybody else to your depression cave.