Naturally Candy Corn would have its day right around Halloween. Like it or not, Candy Corn is kind of an iconic Halloween candy, although I wouldn’t suggest handing it out for trick or treaters. It should be just around during this holiday sitting in a candy dish like a decoration and as a small temptation as you walk by. Some folks are tempted. Others are not. There are rumors that some people put the same bowl of candy corn out every year and it never gets eaten. I could believe that (in fact, comedian Lewis Black has a whole routine on it).
Me? I like candy corn. It’s just a nice sweet little treat with a great texture for a candy. It also has a cousin called the mellowcreme which is typically shaped like a pumpkin. Those are even better and a personal favorite. Lola does not much care for candy corn in any form. She doesn’t spit it out, but she’s never getting excited at the promise of having the sweet treat. I guess you either love it or hate it. But let’s be honest, it’s pretty much just sugar and high-fructose corn syrup, so what’s not to like?
Candy corn is named as such because it is designed to look like a kernel of corn. If you strategically stack them up so that the yellow bottom faces out, you can see the resemblance to corn (see photo). It was created in the 1880s in Philadelphia at the Wunderle Candy Company. Around the turn of the century, the Goelitz Confectionery Company (which is now called the Jelly Belly Candy Company) started selling the candy under the name Chicken Feed, which is the name I heard it being called growing up. Now, 20 million pounds of candy corn is sold every year. That’s a lot of sweets, so someone must be enjoying them. Be honest, have you never eaten a candy corn by biting off each color separately? Have you never made fangs from it by sticking two pieces between your teeth and gums? It’s a holiday tradition and it’s a fun food to eat.
I bought a big bag of Candy Corn today and had a few tastes of it throughout the day. You really can’t eat too much of it because it is so sweet. I then decided to make something with the rest of my candy corn so I found a recipe for Candy Corn and White Chocolate Softbatch Cookies from my old online pal, Averie Cooks. Her cookies are usually pretty awesome so I trusted her recipe, plus it was a nice easy recipe with ingredients I had in house. I gathered everything together and started making the dough. It’s the usual ingredients: sugar, flour, egg, butter,vanilla, etc. although this one had a little bit of half and half added in. I mixed it all up and when it was combined I folded in the candy corn and the white chocolate. I then put it in the fridge to chill for at least three hours. The batter alone is one of the tastiest things you’ll ever eat. I gave Lola a spoon so she could try and she was in heaven.
After dinner, I threw a tray of the cookies in the oven and they came out about ten minutes later, then I let them cool. When you pull them out, they look like they are not ready, but they firm up as they cool. Then, just as the Cubs game was heading in to the first inning, we tried one. I think it’s because they are softbatch or possibly slightly undercooked, but theses cookies are so damn good. Lola said that it’s like eating raw cookie dough but in a cooked-cookie form. The white chocolate was a great little complement too, giving it a bit of a solid bite which you needed as you chewed the softness of the cookie. The candy corn was good too, although to be honest, the cookies would have been just as good without it. All in all, the combo of the batter, the chips and the candy corn was a festive holiday treat and a great way to cap off our celebration. Plus, the Cubs are now undefeated in World Series games every time I make a batch of these cookies. Maybe I should make some more on Tuesday?
Next Up: National Caramel Apple Day