A Halloween candy corn, like so many of our favorite Halloween candies these days, is packed with sweet and sour and salty and sour.
But this year, the makers of candy corn have introduced a new addition to the line: a blend of coconut oil and honey.
That makes it a candy corn with coconut milk in the center, with honey and sugar added at the end to make a sweet and salty flavor that won’t leave you thirsty.
And it’s packed with candy corn that won and won’t go bad either.
It’s the kind of candy you’d make at home, if you were ever a real candy-candy fan.
This recipe for candy corn makes enough for a small batch, which will last for a couple of weeks.
Ingredients: 1/2 cup unsalted butter, melted 1 1/4 cups sugar 1/3 cup coconut oil, melted and cooled to room temperature (use as needed) 2 1/8 cups flour 1/6 cup baking powder 2 teaspoons salt 2 cups buttermilk, softened 1/16 teaspoon cinnamon 1/32 teaspoon ginger 1 teaspoon vanilla extract 2 cups honey 1 1 / 2 cups coconut milk Directions: Preheat oven to 400°F.
In a small bowl, whisk together butter, sugar, coconut oil or butter and baking powder.
In another small bowl whisk together flour, baking powder, and salt.
In large bowl, mix together buttermilks, cinnamon, ginger, vanilla extract and honey until combined.
In small bowl mix together flour mixture with a spatula.
Scrape down sides of bowl as needed.
Add honey, coconut milk and melted butter mixture to the dry ingredients and mix well.
Gently fold in the flour mixture, making sure to keep everything in a neat, even layer.
Pour into greased pie plate or tart pan and bake for about 15 minutes or until toothpick inserted comes out clean.
Remove from oven and allow to cool on wire rack.
Cool completely before serving.
Notes: If you’re not allergic to honey, add honey to the batter at the beginning of baking, but never before filling the crust.
If you want to use coconut milk, add 1 cup to each of the two prepared baking ingredients and let sit in refrigerator for at least three hours.
If your candy corn is too hard to eat, use a spoon to gently break it apart.
All images and text © Gimme Some Oven