Candy Corn on the COB!

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About: Half crazy, half clever....you can decide. I enjoy experimenting with new materials and new mediums whenever I can, constantly striving to be a jack of all trades.

As I was digging into a fresh bag of candy corn, an idea suddenly jumped into my mind. Why do we have candy corn kernels and not a full cob of candy corn? Clearly this is an imbalance in the world that needed to be fixed. 

I did a quick google search to see if someone else has stumbled upon this cob-shaped void in the universe; I was surprised at how little I found.

There was a creator that attempted to accomplish the impossible by fusing the kernels with melted chocolate. His story can be found here: http://somethingaweek.wordpress.com/2011/10/15/82-candy-corn-on-the-cob/. He was successful and made a beautiful cob of  pure sugar. 

I also found another attempt on youtube where a guy used icing, but ended up with a frozen block of sugar. http://www.youtube.com/watch?v=nZKeseqwaL8


I was looking for something easier, cheaper, and more fool proof. 

I experimented with fondant first, that was completely unsuccessful. Then I though of gluing it together with caramel (since I had a fresh bag of that around too). Too messy and too hard. 

Then, another light bulb went off.....cookie dough! Sugar cookie dough works perfectly (don't attempt with chocolate chip dough, the chips just get in the way and jeopardize structural integrity). It only took about 4 minutes to assemble and looked authentic. 


Update: For those afraid of the raw eggs in cookie dough, I recommend making egg-free cookie dough instead.Here is a handy recipie I found online: http://www.food.com/recipe/egg-free-no-bake-cookie-dough-for-eating-391880

Second Update: I have received a lot of recommendations to substitute marzipan instead of the cookie dough...the choice is yours :)



Some helpful details:

I only used about 1/10 of the tube of cookie dough for the cob core(hooray for leftover cookies!). I rolled it thinner in my hands to get the half-sized cob.  

I pushed the candy corns into the cookie dough only as deep as the white part., if you push them in too deep then they start to collide in the cookie dough and cause it to loose its shape. I layered the kernels by alternating the spacing each row (length-wise). As you can see in the picture, I set the rows with the kernels flat against each other, not the longer way.

Also, I only used about half a bag of candy corn ( a lot of them were broken). So you could easily make two small cobs from one bag or one impressive full-sized cob! 

Its pretty stable on its own, but a quick set in the fridge really helps hold it together. It also helps to have the cookie dough chilled before pushing in the candy corns.  



Now I have fixed the sugar-cob-shaped hole in my life and have a brick of sugar to eat. Although the earthy-vanilla of the sugar cookie balances out the unadulterated sweetness of the candy corn, I do not recommend eating it all at once (unless you don't want to move for a while).

I could see this being a fun center piece or a part of a candy table where guests may pick off candy corns as they like.

It was a fun experiment, and its so cheap and easy I would love to see what people can do with it. Get out there and help fill the candy-corn cob shaped holes in the universe! 



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    129 Discussions

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    LynnieO2

    7 weeks ago

    Any tried it with marzipan?

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    RobinS43janet.oesterling.7

    Reply 3 years ago

    The top picture is going around on facebook and pinterest saying it's a banana. i tried with a banana. CrazyClever is right. A banana CANNOT withstand being poked. I got 5 in and basically had a slice of banana and some banana covered candy corn. repeated tries only ended up with chunks of banana and a sticky mess.

    I'm not sure if a banana will be able to withstand being perforated with so many candycorns but I would love to see what happens if you try it.

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    puggirl415

    3 years ago

    This is cool and I can think of a few other ideas for the cob material. How about cold peanut butter. Or if that's still too soft I might add cocoa powder and powdered sugar to strengthen the "dough" to make it less liable to soften at room temperature.

    Cream cheese could handle a similar treatment. Add powdered sugar to cream cheese until it forms a stiff dough. Make your cobs and chill them. If necessary use a chopstick to form pilot holes in difficult places. I wanna make these:)

    1 reply
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    StarrW3puggirl415

    Reply 2 years ago

    What about a banana? I would set if it would work as a healthier alternative. Not that candy corn is healthy

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    stars4life

    2 years ago

    cookie dough taste good tho

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    stars4life

    2 years ago

    it taste nasty and look nasty it does not work i posted it on insagram

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    Kara M

    3 years ago

    This didn't work for me. Great idea, though

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    IamTheMomo

    3 years ago

    Outstanding project! I love the cleverness, and your well written tutorial! Thank you for sharing it! It's just too cute to not try one!

    I see there is already a comment on the raw flour... exactly what I was thinking.

    I would not recommend raw dough of any kind. Especially not in this day and age where everything is being mass produced and processed. The fondant idea should work, if your fondant is the right consistency. You can easily adjust it to make it softer or harder by adding a bit of water or powdered sugar. And you need to have a way of supporting the structure until it dries. A little Royal icing might be helpful to give it strength. Another good option might be gum paste. I was going to suggest gelatin icing, but it would be too hard.

    No matter how you make it, it's an awesome idea. I love the idea of using it as an edible centrepiece, or making a large cob and slicing it into individual servings or letting your guests just pick pieces off.

    2 replies

    You could, as long as it's a soft dough that you can press the candy corn into after its cooled. Unfortunately, I did not get to try making candy corn on the cob this year. Just not enough time for everything I want to do. And not enough room in my stomach (or on my hips).