Candy Corn Madness

Its madness I tell ya! Complete madness! Ghoulish grub week on Kitchen Concoctions and today is Candy Corn Frosting… Brew haha… (as I type this is I am saying it out loud in my best creepy/monster/tales from the crypt voice. Sad thing is not that I am talking out loud to myself but that I am getting a kick out of it and actually find it quit hysterical. I know…I am weird.)

 Yes today I bring you Candy Corn Frosting. Some of you Candy Corn lovers maybe drooling and the haters among us might be shaking their heads in disgust. But wait, Haters, hear me out.

I was inspired to create a candy corn frosting when I saw Peabody create a candy corn ice cream. At the first thought of candy corn ice cream I didn’t want to have anything to do with it. I love candy corn but only in small dosages. Then the wheels in my head started turning and I thought if I was going to have a candy corn flavored anything, frosting paired with cake sounded nice. Well this frosting turned out great! It is light and fluffy. It is sweet but not that overwhelmingly hurt your teeth sweet that is often associated with candy corn. And it is Halloween at it’s best!

Notes: I put this frosting on chocolate cupcakes because I already had them made for a recipe I will be sharing later this week. But I think it would taste even better on vanilla or yellow cupcakes… Plus a yellow cupcake with the orange candy corn frosting would look more like a candy corn. Although the chocolate cupcake with the candy corn frosting has that classic orange and black Halloween look going for it.

By Heather of Kitchen Concoctions

1 cup candy corn (I used half traditional candy corn and half candy corn pumpkins)

1 cup milk

3 tablespoons flour

2 tablespoons corn starch

1 teaspoon vanilla

1 tablespoon granulated sugar

1 cup butter

Heat milk over medium high heat. Add candy corn and cook until dissolved, stirring constantly. After all the candy corn is dissolved, while continuously whisking, whisk in the flour and corn starch. Cook until milk/flour mixture is thick, whisking constantly, for about 5 – 10 minutes. Let cool completely (for several hours or overnight). Once milk/flour mixture is completely cooled to room temperature; using an electric mixture cream 1 tablespoon butter, sugar, and vanilla together. Once creamed together add milk/flour mixture. While beating continuously add the butter 1 tablespoon at a time. Continue to mix until all butter is fully incorporated and frosting is light and fluffy, approximately 10 minutes.