Candy corn simple syrup
This Candy Corn Simple Syrup captures the essence of autumn with its rich, sweet, and spicy notes, making it a perfect addition to seasonal desserts and drinks
Ingredients
Units
Scale
- 1 cup candy corn
- 1 cup local maple syrup
- 1 cup water
- 2 cinnamon sticks
- 4–5 cloves
- A small handful of allspice berries
- 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract as a substitute)
- A pinch of grated nutmeg
Instructions
- Combine the Ingredients:
- In a medium saucepan, combine the water and maple syrup over medium heat. Stir until well mixed.
- Add the candy corn to the liquid mixture, stirring continuously until the candy corn begins to dissolve.
- Infuse with Spices:
- Add the cinnamon sticks, cloves, allspice berries, and the split vanilla bean to the saucepan.
- If using nutmeg, grate it fresh directly into the mixture for the most potent flavor.
- Bring the mixture to a gentle simmer, allowing the spices to steep and infuse their flavors into the syrup.
- Simmer and Reduce:
- Continue to simmer the mixture on low heat for about 10-15 minutes, or until the syrup thickens slightly and the candy corn is completely dissolved.
- Keep an eye on the syrup to ensure it does not boil over or scorch.
- Strain the Syrup:
- Once the syrup has thickened and is well-infused with the spices, remove it from the heat.
- Strain the syrup through a fine-mesh sieve or cheesecloth to remove the solid spices and any undissolved bits of candy corn.
- Cool and Store:
- Allow the syrup to cool to room temperature. If you haven’t used a vanilla bean, stir in the vanilla extract after the mixture has cooled.
- Transfer the finished syrup into a clean bottle or jar. Seal tightly and store in the refrigerator.
- Serve:
- Use the Candy Corn Simple Syrup to sweeten and flavor coffee, lattes, hot chocolate, or cocktails.
- Drizzle it over pancakes, waffles, or ice cream for a festive fall treat.
Notes
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