Thought I’d pull one from the archives today. Call me lazy, you won’t hurt my feelings, but I think you can probably use this post. You see, that red headed stepchild of Halloween candy, candy corn, really gets the short end of the stick (pun intended) at Halloween. It looks cute and people put it out, but do you know anyone who actually eats it? These chocolate truffles are made with candy corn’s cousin, Indian corn, but they could just as easily be made with white, yellow, and orange stuff too.
I was curious if I could make something delicious out of leftover candy from Halloween. Sure Reese Cups, Hershey Bars and the like are easy. No, I wanted to see if I could make something (beyond just edible) out of the fruitcake of Halloween – Candy Corn. I’m pretty sure most people that buy candy corn do it because it’s inexpensive and it looks pretty in a bowl sitting out, collecting dust and sticking together in one big gooey blob of Fall colors.
I whipped up these easy chocolate truffles with Indian corn, which is the redheaded step-cousin of candy corn. Instead of the yellow base (on the kernel) it’s got a brown base, which is cocoa. So these taste like chocolate as opposed to the more marshmallowy (yes, it’s a word…Google it) of the traditional stuff. As far as leftover Halloween candy recipes go, I think this one is a definite keeper. If you buy the the candy corn after the holiday, you can probably get a bag for under $1. And as we all know, this stuff keeps seemingly for forever. You could make up some of these easy chocolate truffles for your Thanksgiving get together. No one will have any idea that the center is made from candy corn.
I think you’ll really like these rich, chocolatey truffles. They couldn’t be easier and give you such a great treat for a little effort.
Do you have any favorite recipes for leftover candy? I’m especially curious if you have any candy corn recipes to share.
- 1 Cup Indian Corn (the Brach’s candy)
- 2 Teaspoons Half and Half
- ¼ Cup Dried Tart Cherries (chopped to small pieces)
- 3 Tablespoons Powdered Sugar (plus more for rolling)
- ¾ Cups Semi-Sweet Chocolate Chips
- In a microwave safe glass container, add the Indian corn. Melt the candy corn by heating it for 30 second intervals and stirring in between each heat session.
- Add the half and half, dried cherries and powdered sugar to the melted candy and stir to combine.
- Smooth it out into a uniformly thick layer and let cool to room temperature.
- Using a spoon, scrape up some of the mixture. Coat your hands with powdered sugar and roll mixture into a ball (approximately 1″ diameter) and lay on a plate.
- Continue rolling mixture into balls. If they seem to be sticking to the plate, add more powdered sugar to your palms and re-roll the balls just to lightly coat them.
- Place in the refrigerator for 15-20 minutes to firm up.
- Melt the chocolate chips in a microwave safe glass container in the same manner as you melted the candy corn.
- Remove the balls from the refrigerator.
- Dip them into the chocolate (one at a time) and coat with chocolate. Scrape off excess and lay out on a piece of wax paper.
- Continue with remaining balls.
- Let them rest until the chocolate hardens. If you need them sooner, refrigerate them for 10 minutes.
Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.