Tasty Tailgate Treats Candy Corn Greatness

Here at Last Word on College Football we fall into two camps Team Candy Corn and people with no taste buds. This writer is Team Candy Corn 100%. This week we are diving into the greatness of candy corn and several candy corn-esque recipes to wow your tailgating crowd. But, before we dive into this week’s tricolor greatness did you save last week’s Fall Football Treats? Here is a brief history of candy corn as well as some more fun candy corn facts! Enjoy the tasty candy corn treats we have compiled for this weekend. Enjoy! As always let us know which is your favorite.

Tasty Tailgate Treats Candy Corn Greatness

Homemade Candy Corn

Ingredients: 

• 1 1/4 cups confectioners’ sugar
• 6 1/2 teaspoons nonfat dry milk
• 1/4 teaspoon kosher salt
• 1/2 cup sugar
• 1/3 cup light corn syrup
• 2 1/2 tablespoons water
• 2 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 2 or 3 drops of each yellow and orange gel paste food coloring

Directions:

1. Combine the confectioners’ sugar, dry milk, and salt in a food processor. Pulse until the mixture is smooth and well combined, 4 to 5 pulses. Set aside.
2. Combine the granulated sugar, corn syrup, and water in a 2-quart pot. Place over medium heat, cover, and cook for 4 minutes. Add the butter and cook the sugar syrup until it registers 240ºF on a digital instant-read thermometer. Kill the heat and remove the thermometer.
3. Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half-sheet pan lined with a silicone baking mat or parchment paper. Cool until the mixture is cool enough to handle, 10 to 15 minutes.
4. Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white.
5. Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.
6. Lay the strands side by side (yellow, orange, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each log into a long wedge, keeping the yellow section wide and making the white part come to a tip — this color arrangement is classic but if you want to rebel, change up the combo.
7. Use a wire butter slicer, thin knife, or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.

Candy Corn Peanut Marshmellow Bars

Ingredients: 

•  2 c. peanuts divided
• 1 1/2 c. candy corn divided
•  1 bag peanut butter chips
• 4 Tbsp butter
• 1 14 oz can of sweet condensed milk
• 1 10 oz bag of marshmallows

Directions: 

1. Mix 1 1/2 c. peanut and 1/2 c. candy corn in a small bowl. Spread on the bottom of a 9×13 in. pan.
2. In a small saucepan melt peanut butter chips and butter over medium heat. Stir frequently. After it is melted add sweet condensed milk.
3. Put marshmallows in a large bowl. Add melted peanut butter mixture and mix until marshmallows are coated. Spread over the top of the peanut and candy corn in a pan.
4. Sprinkle the rest of the peanuts and candy corn over marshmallow mixture.
5. Press into marshmallows. Refrigerate for easier cutting.

Candy Corn Infused Vodka Shots

Click the link for more cocktails that taste great with candy corn infused vodka.

Ingredients: 

• 2 cups Candy Corn
• 3 cups Vodka

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Directions:

1. Add the candy corn and the vodka into the jar.
2. Stir it. Seal the jar tightly. Place in the refrigerator for 3 hours or overnight. Shake occasionally.
3. Pour the now candy corn infused vodka through a fine mesh strainer.
4. Serve straight or serve in a cocktail or punch. Keep chilled.

Candy Corn Peanut Butter Bars

Ingredients:

• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup unsalted butter (softened)
• 1/2 cup peanut butter
• 2 eggs
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup candy corn (divided)

Directions: 

1. Preheat the oven to 375 degrees Fahrenheit. Line a 9×13 baking pan with foil or parchment paper and spray with nonstick spray, set it aside.
2. Add the brown sugar, granulated sugar, butter, and peanut butter to a large bowl and cream them together for a couple of minutes until light and fluffy.
3. Add in the eggs and vanilla, and stir until combined.
4. Add in the flour, baking soda, and salt. Stir them together until combined to have a soft cookie dough.
5. Carefully fold in 1 cup of the candy corn with a rubber spatula or wooden spoon.
6. Press the cookie batter into the prepared pan all the way into the corners, pressing it down evenly.
7. Press the remaining 1/2 cup of candy corn into the top of the batter.
8. Bake the bars for 20 to 25 minutes, or until a toothpick can be inserted and comes out clean.
9. Remove the pan from the oven and let it cool. Carefully lift the foil out of the pan then cut it into pieces.

Deep Fried Candy Corn 

What? Someone please try this and report back immediately.

Ingredients: 

• 2 cups all-purpose baking mix Bisquick
• 1 large egg
•  1/2 to 3/4 cups buttermilk
•  3/4 cup candy corn, coarsely chopped
• 1/2 cup cornflakes cereal
•  Vegetable oil
• Powdered sugar

Directions:

1. In a large bowl, mix together Bisquick, the egg, and buttermilk.
2. Stir in candy corn and cornflakes.
3. Pour 2 inches of oil into a Dutch oven and heat to a temperature of 350 degrees. I like to attach a candy thermometer to the side of the pan.
4. Carefully drop rounded tablespoonfuls of dough into the oil. Fry about 6 at a time and cook for about 1 minute per side.
5. Drain on a wire rack placed over paper towels.
6. To serve, sprinkle with powdered sugar.

On The Menu

Next week we will have more tasty tailgate treats to enhance your football Friday.  Hope your team(s) win this weekend.  Have fun. Cheer loud. Eat all the snacks. Enjoy!