Introduction: Using Candy Corn for Good

Candy Corn. The candy everyone has but no one wants. This recipe is a great way to take candy corn and make it useful. According to Jelly Belly candy corn is supposed to taste like “creamy vanilla.” which is why I have substituted the candy in this recipe as vanilla and takes over the role as sugar. I hope this changes how you think of the candy and that you enjoy!! Tip: Serve with milk or hot tea


Full Batch

- 3 1/3 cups all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 cup butter, softened

- 1 1/2cups candy corn

- 2 egg

- 1/3 cup water

- 1-2 tsp honey

- Powdered Sugar

Half Batch

- 1 2/3 cups all-purpose flour

- 1/2 teaspoon baking soda

- 1/4 teaspoon baking powder

- 1/8 cup butter, softened

- 3/4 cups candy corn

- 1 egg

- 1/4 cup water

- 1 tsp honey

- Powdered Sugar

Step 1: Dry Ingredients

Preheat the oven to 375 degrees F (190 degrees C). In any bowl, mix together the flour, the baking soda, and the baking powder.

Step 2: Wet Ingredients

In a bigger bowl, melt the candy corn and add the softened butter mix until smooth. Let cool to a temperature that won’t cook the egg but is still runny and beat in the egg. Then mix into the dry ingredients until there is no flour left dry. Roll teaspoon size balls of dough, and place onto cookie sheets with parchment paper.

Step 3: Finish

Cover in powdered sugar then cook for 8 to 10 minutes. Cool on cookie sheet 2 minutes before removing to cool on the racks.

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