“Eat, drink and be scary.”
Candy corn… either you love them or you hate them. I happen to love the first five that I eat and then I cannot take anymore! I stumbled across a few fun candy corn themed recipes on the Hershey’s Chocolate website and a candy corn martini on the Inquisitor and will try a few this weekend. I always eat the yellow part first, the orange second and then the little white tip last. I think there is something about the three colors that makes them so appealing.
Candy Corn Cheesecake Squares
- 3/4 cup vanilla wafer crumbs (about 20 wafers, crushed)
- 1/2 Cup plus 2 Tablespoons all-purpose flour, divided
- 1/2 Cup granulated sugar, divided
- 1/4 Cup (1/2 stick) cold butter or margarine
- 12 candy corn candies
- 1 package (8 oz.) cream cheese, softened
- 2 eggs
- 1/4 Cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1 Cup frozen non-dairy whipped topping, thawed
- Additional candy corn candies
1. Heat oven to 350°F. Line 8-inch square pan with foil, extending foil beyond sides of pan. Stir together vanilla wafer crumbs, 1/2 cup flour and 1/4 cup sugar; cut in butter until mixture is crumbly. Press onto bottom of prepared pan.
2. Remove wrappers from 12 candies; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candies are melted and smooth when stirred. Beat cream cheese and remaining 1/4 cup sugar until blended. Beat in eggs, milk, remaining 2 tablespoons flour, vanilla and baking powder. Gradually beat about 1/2 cup cream cheese mixture into melted candy; beat this mixture into remaining cream cheese mixture. Pour into prepared crust.
3. Bake 20 to 25 minutes or until center is set. Cool to room temperature. Spread whipped topping over surface. Cover; refrigerate several hours or overnight. To serve, lift dessert from pan using foil. Peel back foil, cut into squares. Serve each square garnished with candy piece.
- 9 candy corn candies
- 1 package (6-serving size) vanilla cook and serve pudding and pie filling mix
- 3 Cups milk
- 1/2 Cup frozen non-dairy whipped topping, thawed
- Additional whipped topping and candies for garnish (optional)
1. Remove wrappers from candies. Stir together pudding mix and milk in medium saucepan.
2. Cook on medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Set aside 1/2 cup pudding; place plastic wrap on surface and refrigerate. Evenly divide 1 cup pudding among 4 to 6 clear parfait glasses. Cover loosely, refrigerate while preparing next step.
3. Add 9 candies to remaining pudding in pan. Stir until candies are melted and mixture is uniform orange color; cool slightly (about 10 minutes). Evenly layer orange pudding onto vanilla pudding in serving dishes.
4. Stir 1/2 cup whipped topping into cooled vanilla pudding. Evenly layer onto orange layer in serving dishes. Cover; refrigerate until ready to serve. Garnish with additional whipped topping and candy piece, if desired.
Candy Corn Martini
For the infused vodka:
- 1/2 Cup candy corn
- 1 & 1/2 Cups vodka
For the martini:
- 2 ounces orange liqueur
- Juice of 1/2 lemon
- 1 large egg white
- Candy corn, for garnish
1. Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.
2. Make the martini: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy.
(You could also rim the glass with black sanding sugar as mentioned in yesterday’s post!)
Here are a few more ideas from Amy Atlas Designs!