Candy Corn Margarita Recipes

CANDY CORN

Steps:

• Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.

CANDY CORN MARGARITA

Steps:

• Rim a clear six-ounce martini glass with orange juice then cocoa powder.
• In a shaker with a half-cup of ice, mix the tequila, butterscotch schnapps, crème de cocoa and orange juice.
• Shake well.
• Strain into prepared glass.
• Spear candy corn onto a plastic sword and add to drink.
• Drop in orange twist and serve.

CANDY CORN

Steps:

• Combine sugar, white corn syrup and butter in pan, bring to boil stirring CONSTANTLY.
• Turn heat low and boil 5 minutes.
• Stir occasionally.
• Remove from heat and add vanilla and several drops food coloring (optional) Meanwhile, combine powdered sugar, salt and powdered milk Add all at once to mixture in pan.
• Stir until cool enough to handle. Knead until stiff enough to hold its shape. Shape into triangles, or any shape desired.
• Makes 1 3/4 lb candy.

CANDY CORN BARK

Steps:

• Spread the cookies, pretzels and raisins 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. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
• Drizzle chocolate with a spoon over the goodies in the pan, 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.

MARGARITA GRILLED CORN ON THE COB

Steps:

• Peel back the husks of each ear of corn, leaving them attached at the bottom. Remove the corn silk strings around the kernels. Return the husks back around the corn. Soak corn in a bowl of lukewarm water for 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix salt and lime zest together in a bowl.
• Remove corn from water and peel back husks, keeping them attached at the bottom. Pat corn dry using paper towels, leaving the husks wet. Brush the corn with melted butter and sprinkle lime salt and chili powder over the entire surface of each cob of corn.
• Cook corn on the preheated grill, turning occasionally, until tender, about 25 minutes.

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!