Candy Corn Creamy Orange Float Recipes

BOOZY CANDY CORN ICE CREAM FLOAT

Steps:

• Add your ice cream to your glass.
• Pour in pineapple juice, then orange soda.
• Pour in white rum over the top and swirl.
• Top with whipped cream, sprinkles and candy corn. Enjoy!

ORANGE CANDY CORN BARS

Steps:

• Heat oven to 325°F. Line bottom and sides of 9-inch square pan with foil, extending foil 2 inches on 2 opposite sides of pan; spray foil with cooking spray.
• In medium bowl, beat melted 3/4 cup butter, the granulated sugar and orange peel with wooden spoon until blended. Beat in eggs, one at a time. Stir in flour and baking powder just until mixed. Stir in yellow food color until well mixed. Spread 1 1/2 cups yellow batter in pan. Place pan in freezer about 15 minutes or until batter is slightly firm to the touch.
• Meanwhile, add red food color to remaining cake batter in bowl until well mixed. Spread over chilled yellow batter.
• Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
• In medium bowl, beat 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Beat in powdered sugar until well blended. Beat in milk, vanilla and salt until smooth and spreadable. Spread frosting over bars. To serve, remove bars from pan, using foil to lift. Remove foil. Cut into 4 rows by 4 rows; cut each square diagonally in half. Top each triangle with 1 candy corn.

CANDY CORN SHOT

Steps:

• Gather the ingredients.
• Pour the Galliano into a shot glass .
• Float the orange curaçao on top by pouring it over the back of a bar spoon.
• Float the cream on top, also using the spoon.
• Serve and enjoy.

CANDY CORN FLOAT

Steps:

• Fill a highball glass with several ice cubes and add the orange soda. Slowly add a scoop of ice cream, taking care to let it float on the top (once melted, it should create a layer of yellow on top of the orange soda). Add the whipped cream. If done properly, the drink should look like the colors of a candy corn.

CREAMY ORANGE CARAMELS

Steps:

• Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.

ORANGE CREAMSICLE FLOAT

Steps:

• Remove the rind from the oranges. Supreme the oranges into a small bowl and squeeze the juice from the membrane over them. Stir in the vanilla.
• Transfer oranges and juice to a tall glass. Add the ice cream to the glass. Top off with the club soda. Stir once and serve immediately with a tall spoon.

CANDY CORN COCKTAIL RECIPE BY TASTY

Steps:

• In a medium glass bowl, combine the whipped cream vodka and candy corn. Set aside to infuse for 1-2 hours. Strain the candy corn solids from the vodka and discard.
• Add the orange juice to a 1 cup (7½-ounce) martini glass.
• Place a spoon, back side up, against the inside wall of the martini glass. Very slowly begin pouring 3 tablespoons of the infused vodka over the back of the spoon, making sure that the vodka hits the inside of the glass before reaching the orange juice. This will create a layered effect, causing the vodka to sink to the bottom of the glass, below the orange juice.
• Top with whipped cream and garnish with more candy corn.
• Enjoy!

HALLOWEEN CANDY CORN JELL-O® SHOTS

Steps:

• Pour 3/4 cup boiling water into a small bowl. Add lemon gelatin mix; stir until dissolved. Pour 1 cup vodka into a glass measuring cup; add enough ice to make 1 1/4 cup. Stir into lemon gelatin until slightly thickened; remove any unmelted ice. Fill tall shot glasses 1/3 of the way with lemon gelatin mixture.
• Refrigerate until lemon gelatin layer is set, at least 90 minutes.
• Pour remaining 3/4 cup boiling water into the small bowl. Add orange gelatin mix; stir until dissolved. Pour remaining 1 cup vodka into a glass measuring cup; add enough ice to make 1 1/4 cup. Stir into orange gelatin until slightly thickened; remove any unmelted ice. Pour over lemon gelatin layer.
• Refrigerate until orange gelatin layer is set, at least 90 minutes.
• Pour 2 tablespoons warm water into a bowl. Add unflavored gelatin; stir until dissolved. Stir in condensed milk and rum. Pour over orange gelatin layer.
• Refrigerate until top layer is set, at least 30 minutes.

CANDY CORN FROSTING

Steps:

• Fill a large bowl with ice creating an ice bath.
• Heat candy corn, cream, and butter together in a saucepan over medium heat; cook, stirring frequently, until mixture is melted and almost bubbling, about 5 minutes. Remove from heat, add confectioners' sugar, and place saucepan in ice bath. Beat until frosting is fluffy.