Wondering what to do with the extra Halloween candy corn? Make Candy Corn Caramel Sauce! This is an easy recipe for caramel sauce made with candy corn candies as the sugar, and butter and cream to make it silky and creamy. The caramel sauces tastes just like classic caramel, but with a fun color twist, perfect for Fall!
Candy Corn Caramel Sauce
I find candy corn to be a controversial Halloween candy. You are either in camp love it, or absolutely despise it. I personally think it is the texture that may throw people off.
Candy corn is intended to have the flavors of honey, butter, and vanilla – hence the different colors each is to represent. Though, sometimes it may be hard to get any of those flavors to come through since they are sweet little candies!
All of that aside, because candy corn is made of mostly sugar (and a few other ingredients to make them shiny and colorful), it only seems fitting that the candy can be made into caramel sauce.
What does Candy Corn Caramel Sauce taste like?
Candy corn caramel sauce tastes like caramel. For someone who passes on the triangles candies (me!), I find the caramel sauce they make delicious.
Because the candy corn is made (mostly) of sugar, the flavor result is what you expect would for caramel. Plus, we add cream and butter to make the sauce silky smooth, and a little salt to balance the sweetness.
INgredients To Make Candy Corn Caramel Sauce
- Candy Corn Candy – I used a bag of autumn candy corn, and any variety will work.
- Water – The water helps dissolve the candy corn.
- Heavy Cream – I have used both heavy cream and milk and both work to make caramel sauce. For this recipe, to give the caramel a thick and rich flavor, I recommend heavy cream.
- Unsalted Butter – Butter makes the caramel sauce silky and creamy.
- Salt – Salt is a must to balance all of the sweetness in the caramel sauce.
Helpful Cooking Equipment
- Heavy Bottom Saucepan – I highly recommend a good saucepan, especially when cooking sugar. A heavy bottom saucepan distributes heat evenly which is important when making caramel to ensure the caramel doesn’t burn in spots. I use All Clad cookware, and even though it is a little more pricey, it is a worthy investment if you cook and bake a lot.
- Silicone Spatula – A good silicone spatula can withstand the heat of the caramel.
- Jar or Heat-Proof Container – Storing the caramel in a glass jar with a lid makes it easy to heat and serve.
Tips For Making Homemade Candy Corn Caramel Sauce
- Melted sugar is VERY hot – Use a spatula that is long enough to reach the bottom of the saucepan without having to stick your hand in the pan.
- Use a good saucepan – Sugar burns very easily and quickly. A good, heavy bottom saucepan will ensure the sugar melts evenly.
- Use a silicone spatula or wooden spoon – I like to use a silicone spatula because it can withstand the heat, the handle doesn’t get hot, and it is easy to clean.
- Any candy corn color works – Candy corn is just sugar – lots and lots of sugar. The different colors of the candy corn are for appearance.
- Chop the candy corn – The candy will melt and dissolve faster if it is chopped.
- Stir the caramel sauce – Stirring the candy while it is melting aids in the melting process and keeps the candy from sticking to the bottom of the pan. Additionally, stirring while the caramel is heating does the same.
- Keep an eye on the caramel – Sugar can burn quickly. You will know you have reached a good consistency when you drag a spatula through the caramel and it creates a part down the middle.
- Don’t forget the salt! – This caramel sauce is sweet. Using a little salt balances out some of the sweetness.
- Store in a glass jar – I recommend transferring the caramel sauce to a glass jar when it is done cooking. This way you don’t have caramel stuck to your pan. Additionally, the glass jar makes re-heating the caramel easier.
- The caramel sauce will thicken as it cools – The cooked caramel will be loose and it will thicken as it cools.
Candy Corn Caramel FAQ
The caramel sauce tastes like regular caramel. Some may find it to be a touch sweeter, but adding salt balances out the sweetness.
Yes! Vanilla extract would be a great addition, and if you experiment with other flavor extracts, let me know!
Yes, the pumpkin candies will turn out the same. They are made with the same ingredients, just a different shape. I still recommend chopping them.
Yes! Sugar will start to turn to caramel at about 340F degrees. Normally, you can tell you have caramelized the sugar when it turns a copper/amber color. However, because the candy corn has color in it, it is hard to see these colors.
I have tested making caramel with whole milk and coconut cream (from a can). Both will work. In fact, my Homemade Maple Syrup Caramel Sauce uses canned coconut cream.
The caramel sauce can be re-heated in the microwave for a few seconds. For this reason, I recommend storing the caramel sauce in a heat-proof jar or container.
More Halloween Dessert Recipes
Does the candy corn caramel inspire you to make more fun Halloween recipes? I’ve included a few below to get the ideas flowing!
- Milky Way Chocolate Pudding
- Candy Corn Pudding Parfait Dessert
- Gingerbread Halloween Skeleton Cookies
- Chocolate Halloween Cupcakes with Spooky Filling
Candy Corn Caramel Sauce
Equipment
Ingredients
- 1 cup candy corn, chopped
- 1/4 cup water
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions
- In a medium heavy bottom saucepan add the chopped candy corn and water. Heat over medium-low heat until the candy is melted, stirring occasionally to move the candy around to dissolve it and keep it from sticking to the bottom of the pan. Note – I use a silicone spatula to stir the caramel.1 cup candy corn, chopped, 1/4 cup water
- Once the candy has melted, turn the heat up to medium high and heat the candy until it starts to bubble and thicken, and the water has evaporated. This may take up to 5 to 7 minutes. Stir the caramel occasionally to heat evenly and make sure it is not sticking to the bottom of the pan. Note – Hot sugar is very hot. Please use caution when making the caramel sauce! If you like to use a candy thermometer to know when the sugar is ready, heat to 350F degrees.
- Reduce the heat to a simmer and add the heavy cream. Stir to mix and return the heat to medium high and continue to heat and stir until the caramel starts to bubble and thicken – about 2 to 3 minutes. Note – You will know you have reached a good consistency for the caramel when you drag a spatula through the caramel and it creates a part down the middle.1/4 cup heavy cream
- Remove the caramel from the heat and stir in the butter and salt. Carefully transfer the caramel to a jar (or heat-proof container) and let it cool to room temperature. The caramel sauce will thicken more as it cools.2 tablespoons unsalted butter, 1/4 teaspoon salt
- The caramel sauce is ready to use once it cools, or it can be stored in a sealed glass jar in the refrigerator for 2 to 3 weeks. To serve, the caramel sauce can be heated in the microwave for a few seconds and drizzled over your favorite treat. Enjoy!
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
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