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Candy corn. You either love it or you hate it. I remember trying candy corn as a kid and just about gagged at the texture. The best way I heard it described was from a friend recently. It’s like eating a crayon. Accurate. So very accurate. And with all of the candy corn-like confections popping up on the market, this candy really has to be more popular than I thought. I know people that snack on this stuff year round. I mean it has to be popular if there is Indian Corn for Thanksgiving, Reindeer Corn for Christmas, Cupid Corn for Valentines Day, Bunny Corn for Easter and Freedom Corn for Independence Day. They wouldn’t keep making this stuff if people didn’t buy it, right?
Since this waxy, gritty but crazy popular candy tends to get a bad rap, I thought why not come up with something for those of us that might like the idea of candy corn (flavor) but not necessarily the texture. Candy corn is supposed to be creamy and have a butter-like consistency, which I can totally get behind by the way. So why not take the flavor of the candy corn and infuse it into a favorite seasonal drink? And that is when the Candy Corn Latté was born!
The Ingredients
Sure, you could buy Candy Corn flavored syrup, but who wants to do that? Making your own flavored syrups is a lot less expensive, plus you can make how much you will reasonably consume. This one you can drizzle over ice cream or even use it for scary cocktails for Halloween! Here’s what you’ll need for the Candy Corn Simple Syrup:
- 1 c of candy corn
- 1 c of water
- 1/4 c of honey
- 1/4 tsp of vanilla extract
Place all ingredients into a saucepan, except vanilla. Bring them to a slow boil, stirring frequently to avoid burning. Reduce heat if needed. Once all of the candy corn is dissolved, remove from heat and add the vanilla extract. Completely cool and store in a glass container in the refrigerator.
The Recipe
Now you have some infused simple syrup for your Candy Corn Latté! Any latté is best with a dark roast as it stays flavorful when mixed with the milk. I should also note that you can use any kind of milk with this; I prefer heavy whipping cream as that’s carb friendly, but almond milk would also be tasty. Check it out and if you made it, let me know how it turned out! Tag me on Instagram and leave a comment!
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