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Candy corn simple syrup

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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


Units Scale
  • 1 cup candy corn
  • 1 cup local maple syrup
  • 1 cup water
  • 2 cinnamon sticks
  • 45 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  • Author: Lucas Krammes
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