I love candy corn. I've been known to munch on it in the middle of July. So you can bet I'll be marking National Candy Corn Day on Friday, Oct. 30.
This sugary treat was invented in the 1880s and this year more than 35 million pounds of candy corn will be produced. That's nearly 9 billion pieces (no, I didn't count, I'm trusting the folks at the National Confectioners Association), If laid end to end, the candies could circle the moon four times.
If you want to celebrate, this month's issue of Food Network Magazine has a decidedly adult way to do so: With candy corn cordials.
First, find a jar with an airtight lid; combine 1/2 cup candy corn with 11/2 cups vodka; cover and set aside. After 3 hours strain out and the discard the solids.
To make the drinks, fill a cocktail shaker with ice and add 4 ounces infused vodka, 2 ounces orange liqueur, juice from half a lemon and 1 large egg white.
Shake vigorously for at least 30 seconds, then strain into 2 chilled martini glasses. Garnish with fresh candy corn.
No tricks, just treats: So maybe candy corn's not your thing. Maybe you sneak Almond Joys from your kids' Halloween buckets.
According to the candy association, four in 10 consumers admit they plan to sneak treats from the candy bowl. And nearly one third of adults will pocket at least a handful of goodies for themselves on Halloween night.
Chocolate continues to be the traditional favorite for tossing into the loot bags, followed by hard candy and lollipops, chewy or gummy candy, chewing or bubble gum and caramel treats.
No tricks, just treats, part 2: Kids can spend part of Halloween learning how to make their own chocolate treats with pastry chef John Zydowicz of Upper Crust Bakery in Lisle and Downers Grove.
Kids 5 and older (those younger than 16 must be accompanied by an adult) will learn about various types of chocolate, how to temper chocolate and how to create chocolate bowls, chocolate truffles and other cocoa treats.
This Cooking with the Best Chefs class runs 10 a.m. to noon at Ivy Restaurant, 120 Hale St., Wheaton or from 2 to 4 p.m. at Pappadeaux Seafood Kitchen, 798 W. Algonquin Road, Arlington Heights. Class costs $35 for children and adults; join Cooking with the Best Chefs and get a $10 per person discount. Register at BestChefs.com or (630) 359-4600.
Leftover redux: Besides making flavored vodka with candy corn, there are other ways to use up your candy surplus.
Wisebread.com suggests stirring candies into baked treats: wrap biscuit dough around Tootsie Rolls, crush peanut butter cups into cookies, chop fun-sized chocolates into brownies, stir chopped candy corn into candied yams, stick Peppermint Patties in the bottom of your coffee cup.
For more creative ideas, like using Red Hots in barbecue sauce and making a candy garland for your Christmas tree, head to Wisebread.com.
- Deborah Pankey
• Contact Food Editor Deborah Pankey at food@dailyherald.com or (847) 427-4524. Listen to her discuss food and restaurant trends on Restaurant Radio Chicago, 5 to 6 p.m. Saturdays on WIND 560 AM.
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