Okay, so Rox and I live in the Northern United States, which can get cold, but seriously? Snow before Halloween? That's a) rare, and b) not cool.
Especially because trick-or-treating will be NO FUN if there is too much snow. And this year is the first year ever I will host a Halloween party and I want it to be fabulous.
So anyway, I hope this snow will stop soon.
Love and candy corn,
Especially because trick-or-treating will be NO FUN if there is too much snow. And this year is the first year ever I will host a Halloween party and I want it to be fabulous.
So anyway, I hope this snow will stop soon.
Love and candy corn,
Rand :)
Amazing Candy Corn Bars!!!!
REcipe BY J.M., M.C., and R.C.
(Note: Since this is a recipe made by me and a couple of friends, some of the measurements are approximate.)
Ingredients:
Put caramels and milk in a saucepan. Stir occasionally until a caramel sauce is made. Pour caramel sauce in a triangular shape in one of those platters that you make brownies or bars in. You know what, just make it a rectangle. Refrigerate for, let's say, three to five hours. No, just two, or until the caramel is soft, like a chewy caramel, not hard, like a hard caramel.
Take some more milk, maybe a sixth of a cup, and mix that with the white tips of the candy corn in a sauce pan on a stove, until you get a candy corn sauce-like thing. Set aside.
Take some more milk, a quarter cup, and mix that on stovetop the orange middle part of the candy corn. Set aside.
Take more milk (this recipe isn't for the lactose intolerant), a third cup maybe, and mix that with the yellow parts of the candy corn. Set aside.
Okay, so now you have the yellow sauce, the orange sauce, and the white sauce. Now take the yellow sauce and cover the soft caramel in the pan with that, leaving as little caramel space as you can.
Next, take the orange and white sauce and drizzle that all over the yellow layer.
You might be asking, "What's the chocolate chips for?" Well, you're going to melt that down, then drizzle that on top of your candy corn bars.
Refrigerate for an hour, then stuff your face!
Ingredients:
- 1 Cup Milk
- Unwrapped caramels (1 Bag)
- Chocolate Chips (1 Bag)
- Candy Corn (Bag)
Put caramels and milk in a saucepan. Stir occasionally until a caramel sauce is made. Pour caramel sauce in a triangular shape in one of those platters that you make brownies or bars in. You know what, just make it a rectangle. Refrigerate for, let's say, three to five hours. No, just two, or until the caramel is soft, like a chewy caramel, not hard, like a hard caramel.
Take some more milk, maybe a sixth of a cup, and mix that with the white tips of the candy corn in a sauce pan on a stove, until you get a candy corn sauce-like thing. Set aside.
Take some more milk, a quarter cup, and mix that on stovetop the orange middle part of the candy corn. Set aside.
Take more milk (this recipe isn't for the lactose intolerant), a third cup maybe, and mix that with the yellow parts of the candy corn. Set aside.
Okay, so now you have the yellow sauce, the orange sauce, and the white sauce. Now take the yellow sauce and cover the soft caramel in the pan with that, leaving as little caramel space as you can.
Next, take the orange and white sauce and drizzle that all over the yellow layer.
You might be asking, "What's the chocolate chips for?" Well, you're going to melt that down, then drizzle that on top of your candy corn bars.
Refrigerate for an hour, then stuff your face!
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