Candy Dish Blog

Many thanks to Tomi, who pointed me to this recipe. I made a vow to Susan not to bring up this topic but since one of our loyal readers has brought it up, I feel free to address it. The issue is what part of the candy corn is the top. This caused a big row last year on the blog. She says the white part, which is completely wrong, and I say the yellow part. My reasoning is that on the cob, the broad yellow part is on the outside, so that must be the top of the candy corn kernel.

She actually yelled at me, “Candy corn does not grow on a cob!” I maintain that to be the truth, and Candy Scientist Laura even explained how it is made, but for as long as we call it candy corn and not candy triangles, the corn metaphor stands. I didn’t make it up. Don’t yell at me, Susan. As the old song goes, the candy corn grows as high as an elephant’s eye.

We cobists are happy to see this recipe because it gives us an idea of what the fabled candy corn cob would look like if it did exist. Here is the recipe, from the Food Network:

Trim the ends of a store-bought jelly-roll cake to make a corn-cob shape. Cover with a thin layer of vanilla frosting, then cover the cake completely with candy corn, inserting the tips into the cake so that only the yellow ends are visible. Roll out a package of green fondant (we used Wilton Primary Colors Multi Pack, available at baking and crafts stores) until about 1/8 inch thick. Cut out 2 leaf-shaped pieces and arrange around the cake to look like husks.

Thank goodness Rob and I are in good company on this issue. If the Food Network people are on my side, I can’t be wrong. After all, they probably know the people who drive the combines on the fondant farm. I bet their Thanksgiving tastes a whole lot like Halloween.