Last Updated on October 21, 2011 by Liza Hawkins
I have a confession to make.
I hate candy corn. And candy pumpkins. And every other Halloween candy made out of the same corn syrup, powdered sugar concoction. And I’ve always hated it – even as a child. Don’t judge.
I realized this because everyone around me seems obsessed with candy corn. It’s an October craving like no other – they can’t just have one or five
or twenty. Co-workers down them by the handful, saying things mid-chew like, “Why do you have these at your desk???“
Sweet and sugary in a toothache kinda way, candy corn just doesn’t do it for me. Crunchy, chewy and always stale, it’s amazing how much of a devoted following this orange and white classic candy maintains.
Side note: My 2-year old just walked over as I was writing this post, noticed the photo, and said, “I like those. What ARE those? I wanna have some. I wanna eat those.” Incidentally, 2-year olds don’t easily accept the fact that you can’t eat candy off a computer screen. Interesting thought on his part, however.
“Perhaps I just haven’t tried the right kind of candy corn,” I thought. “Maybe, just maybe, I’m a candy corn snob that needs to eat the fresh stuff because the pre-made junk in a bag isn’t good enough.”
Nah. I may be a foodie, but I’m no food snob.
So, I just might have to try this recipe. So she can prove me wrong, and I can show her (and her Facebook friends AND Plum District DC Fans
(the page where she called me out as knowing how to make them)) just how awesome I am in the candy corn making arena.
Yup. Just sayin’.