For this week’s Truthful Tuesday, Melanie asks: CANDY CORN ?? Hate it, love it, it’s one of those things seen around a specific time of year and everyone has an opinion one way or another it seems.
I love candy corn. I don’t eat it anymore because of the sugar content and because it hurts my teeth, I enjoyed it so much, that for Halloween, I would adapt a Matzo Carmel Crunch recipe adding candy corn. Yum
- 4-6 unsalted matzohs
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed firmly
- 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
- 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped
- 1 bag of chopped candy corn
1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.
2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
3 In a 3-quart, heavy-bottomed saucepan, combine the butter, the candy corn and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.
4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).
5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.