Candy corn melted with cream and butter into a bright orange dessert sauce for apples, ice cream or cake.
Candy corn is made with wax and gelatin, so it never melts perfectly smooth; straining is part of the recipe. The sauce thickens as it cools; thin with a splash of cream when reheating.
Keep the heat low and stir constantly; candy corn scorches easily.
Ingredients
Scale
Measurement units
- 1 cup candy corn
- ½ cup heavy cream
- 1 tbsp unsalted butter
- ½ tsp vanilla extract
- 1 pinch salt
Ingredients
Scale
Measurement units
- 1 cup candy corn
- ½ cup heavy cream
- 1 tbsp unsalted butter
- ½ tsp vanilla extract
- 1 pinch salt
Instructions
Melt the candy corn
Combine candy corn (1 cup), heavy cream (½ cup) and unsalted butter (1 tbsp) in a small saucepan over low heat.
Stir constantly until the candy corn has melted into the cream and the sauce is smooth and thickened.
Remove from the heat and stir in vanilla extract (½ tsp) and salt (1 pinch).
Strain through a fine-mesh strainer, pressing gently, to remove any waxy bits.
Equipment: small saucepan, fine-mesh strainer
Cool and serve
Let the sauce cool slightly to thicken, then spoon over ice cream, apples or cake.
Before you cook
Cook notes
- • Candy corn is made with wax and gelatin, so it never melts perfectly smooth; straining is part of the recipe.
- • Keep the heat low and stir constantly; candy corn scorches easily.
- • The sauce thickens as it cools; thin with a splash of cream when reheating.
- • Keeps 1 week covered in the fridge.
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