Homemade Candy Corn

Homemade Candy Corn
If you don’t like candy corn, I don’t like you.

I love them. Not love them in a way where I could eat the entire bag (could anyone?), more in a way where I see them at the end of September in the grocery store and can’t help but stock up for the month, and admit to opening a bag in the car on the way home… and eating them right now.

I saw Alton Brown’s homemade candy corn and couldn’t wait until Halloween to give it a try. His instructions are so perfect I won’t compete, so click here for the recipe. Only bad part about the method: if you don’t have a candy corn cutter, or mold, or something (not sure how/exactly what that looks like, so let me know if you find out), you’ll end up with half traditionally colored candy corn with the white on the top, yellow on the bottom, and half sacrilegious candy corn, with the yellow on the top and the white on the bottom – but it’s all the same in orange and yellow.

They were delicious, but different from the store-bought version, as most homemade treats are. I love that the pieces aren’t all uniform and you get a sense of authenticity. Like the original, they are super sweet and festive, and melt-in-your-mouth good. But, my overall assessment: I’m not sure my Benny’s Baker attempt  can compete Brach’s, but I’m sure glad I tried.
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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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