Happy Halloween from The Gardens. It is candy corn season, and you will see and eat plenty of them through the remainder of the fall.
Candy corn candies are sold by the bag from the close of Labor Day weekend to the end of the fall, is a long-standing trademark of the season.
According to the National Confectioner’s Association:
- One serving of candy corn contains only about 140 calories with each candy corn packing a walloping 3.57 calories
- More than 35 million pounds of candy corn will be produced this year. That equates to nearly 9 billion pieces — enough to circle the moon nearly 21 times if laid end-to-end.
Well, for all of you celebrating the holiday with friends in your apartments in Richmond, VA we have a fun candy corn recipe collection for honoring this tried and true Halloween staple.
Avoid the tricksters and enjoy some teats, you deserve it!
1 1/2 cups broken small pretzels
leftover Halloween candy, broken into pieces
1/3 cup craisins
1 1/2 pounds white chocolate, broken into squares
2 cups candy corn
orange and brown sprinkles
- Spread the pretzels and craisins and candy evenly onto a lightly greased small baking sheet.
- Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted.
- Drizzle chocolate with a spoon over the pretzels and candy, spreading the top flat to coat evenly.
- Top with candy corn and sprinkles.
- Let cool until firm.
- Break into pieces and store in an airtight container
Candy Corn Martini
1 cup vodka
3/4 cups candy corn, plus more for garnish
1/4 cup butterscotch schnapps
- Pour the vodka into a measuring glass or container and add the candy corn. Let infuse for about 3 hours.
- In a shaker with ice, add 1 cup candy corn-infused vodka, 1/4 cup butterscotch schnapps, shake well.
Pour mixture into a martini glass with candy corn on the bottom.