Candy Corn Creations

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Controversy or Celebration?

by Rebecca Barnes, Publisher

Candy corn is one of the most iconic Halloween candies. It’s also something people seem to love or hate. But how did it come about?

The Sweet History

This sweet treat has been around for more than 150 years, first made in the 1880s by George Renninger of the Wunderle Candy Company. The candy was originally called “Chicken Feed” and was marketed as a treat for farmers to give to their chickens.

Created to resemble real corn kernels, it was initially only available in three colors: yellow, orange, and white. Renninger’s candy company was later bought by the Brach candy company, which began mass-producing candy corn in the 1920s.

Since then, candy corn has become one of the most iconic Halloween candies. The candy was initially used as a decoration for candy bowls, but it soon became a popular treat to hand out to Trick-or-Treaters. 

Candy Corn Controversy

Not everyone is a fan. Candy corn has been divisive, with some people loving it and others hating it.

Candy corn haters often cite its sickly sweet flavor as the reason for their dislike.  On the other hand, Candy corn lovers enjoy the candy’s sweetness and find it nostalgic. Many also appreciate the candy’s simple ingredients: sugar, corn syrup, honey, wax, salt, vanilla extract, and coloring.

Candy Corn Recipes

If you’re a fan, you’ve come to the right place. (if you’re not, tell us your favorite Halloween candy in the comments!) From candy corn fudge to candy corn bark, we have all the recipes you need to satisfy your sweet tooth this Halloween season.

Candy Corn Fudge

Ingredients:

– 1 cup candy corn

– 1/2 cup butter

– 1/4 cup milk

– 1 teaspoon vanilla extract

– 4 cups confectioners’ sugar

– 1/2 cup chopped nuts (optional)

Directions:

1. In a large saucepan, combine candy corn and butter. Cook over low heat until the candy corn is melted.

2. Add milk and vanilla extract; mix well. Gradually add confectioners’ sugar, stirring constantly until the mixture comes to a boil.

3. Remove from heat; stir in nuts if desired. Pour into a greased 8-inch square baking dish. Cool completely before cutting into squares.

Candy Corn Bark

Ingredients:

– 2 cups candy corn

– 1/2 cup white chocolate chips

– 1/2 cup milk chocolate chips

– 1 teaspoon vegetable oil

Directions:

1. Line a baking sheet with waxed paper; set aside. In a large saucepan, combine candy corn and chocolate chips. Cook over low heat until candy corn is melted and the mixture comes to a boil.

2. Remove from heat; stir in oil until well blended. Pour onto prepared baking sheet. Cool completely. Break into pieces.

Candy Corn Popcorn Balls

Ingredients:

– 1/2 cup candy corn

– 1/4 cup light corn syrup

– 2 tablespoons butter

– 1/2 teaspoon vanilla extract

– 6 cups popped popcorn

Directions:

1. In a large saucepan, combine candy corn and corn syrup. Cook over low heat until candy corn is melted.

2. Remove from heat; stir in butter and vanilla extract until well blended. Add popcorn; mix gently until coated.

3. Shape into 3-inch balls. Place on waxed paper to cool. Store in an airtight container.

Candy Corn Rice Krispie Treats

Ingredients:

– 1/2 cup candy corn

– 1/4 cup butter

– 6 cups crispy rice cereal

– 1 (10 ounce) package marshmallows

Directions:

1. In a large saucepan, combine candy corn and butter. Cook over low heat until candy corn is melted.

2. Add cereal and marshmallows; mix well. Press into a greased 9×13 inch baking dish. Cool completely before cutting into bars.

Candy Corn Cupcakes

Ingredients:

– 1/2 cup candy corn

– 1/4 cup butter, softened

– 1/2 cup sugar

– 2 eggs

– 1 teaspoon vanilla extract

– 1-1/2 cups all-purpose flour

– 1 teaspoon baking powder

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). In a large saucepan, combine candy corn and butter. Cook over low heat until candy corn is melted.

2. In a large bowl, cream together the sugar, eggs, and vanilla extract until light and fluffy. Add candy corn mixture; mix well. Sift together flour and baking powder; stir into the candy corn mixture until well blended.

3. Fill cupcake liners 2/3 full with batter. Bake for 18 minutes in the preheated oven, or until a toothpick inserted into the center of the cupcake comes out clean. Cool on wire racks.

Candy Corn Cookies

Ingredients:

– 1/2 cup candy corn

– 1/4 cup butter, softened

– 3/4 cup packed brown sugar

– 1 egg

– 1 teaspoon vanilla extract

– 1-1/2 cups all-purpose flour

– 1 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). In a large saucepan, combine candy corn and butter. Cook over low heat until the candy corn is melted.

2. In a large bowl, cream together brown sugar, egg, and vanilla extract until light and fluffy. Add candy corn mixture; mix well. Sift together flour and baking soda; stir into the candy corn mixture until well blended.

3. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake for 10 minutes in the preheated oven or until golden brown. Cool on wire racks.

Candy Corn Pudding

Ingredients:

– 1/2 cup candy corn

– 1/4 cup butter

– 1 (3.4 ounce) package instant vanilla pudding mix

– 2 cups milk

Directions:

1. In a large saucepan, combine candy corn and butter. Cook over low heat until candy corn is melted.

2. Add pudding mix and milk; mix well. Cook over low heat, stirring constantly, until the mixture comes to a boil.

3. Remove from heat; let cool slightly. Pour into individual serving dishes. Chill for at least 2 hours before serving.

Candy Corn Cheesecake

Ingredients:

– 1/2 cup candy corn

– 1/4 cup butter

– 1 (9 inch) graham cracker crust

– 2 (8 ounce) packages cream cheese, softened

– 1 cup confectioners’ sugar

– 1 teaspoon vanilla extract

Directions:

1. In a large saucepan, combine candy corn and butter. Cook over low heat until candy corn is melted.

2. In a large bowl, beat together cream cheese, confectioners’ sugar, and vanilla extract until light and fluffy. Add candy corn mixture; mix well. Pour into the graham cracker crust.

3. Chill for at least 2 hours before serving.

 

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