ntil smooth. Don't add candy and nuts until these are
Arrange the marshmallows on a piece of wax paper.
Microwave the yellow candy melts in either a decorating bag or plastic decorating bottle (I like using the decorating bottle). Randomly pipe blobs onto the top of the marshmallows. Allow to set.
Microwave the orange candy melts. Randomly pipe blobs on top of the marshmallows. Allow to set up a little, then affix a piece of candy corn.
If desired, insert lollipop sticks into the marshmallows.
in case some of the candy corn melt onto the trays.
f yellow, orange, and white candy corn on top of each yellow
Melt butter in large saucepan over medium heat.
Add marshmallows and stir until smooth.
Pour cereal, candy corn, and chocolate chips into large bowl. Pour butter and marshmallows over cereal mixture, stirring quickly to coat. For best results, use a wooden spoon sprayed with nonstick cooking spray.
Spread mixture on large buttered jelly-roll pan, pressing out evenly with buttered hands. While still warm, press on candy pumpkins spaced about 1 1/2 inches apart.
Cool, then cut into squares.
Rim a clear six-ounce martini glass with orange juice then cocoa powder.
In a shaker with a half-cup of ice, mix the tequila, butterscotch schnapps, creme de cocoa and orange juice.
Shake well.
Strain into prepared glass.
Spear candy corn onto a plastic sword and add to drink.
Drop in orange twist and serve.
Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
aucepan, combine brown sugar and corn syrup; blend well. Cook over
In a large microwave safe bowl, microwave butter and marshmallows on high for 1 1/2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed. Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls with greased or moistened hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.
Spread cookies, pretzels and raisins into a 13x9 inch lightly greased jelly roll pan. Set aside. Cook and stir chips over low heat until melted and smooth. Quickly drizzle melted chocolate over cookie mixture, spreading with spatula to coat evenly. Top with candy corn and colored sprinkles; pressing lightly into mixture. Chill until firm. Brake into pieces and put into treat bags.
Butter a 10x15 baking pan.
Melt marshmallows and butter together in a large saucepan over medium heat, stirring until mixture is smooth, about 10 minutes.
Combine cereal, candy corn, and chocolate chips together in a large bowl. Add marshmallow mixture to cereal mixture and stir together until cereal is well coated. Spread in prepared pan. Cool to room temperature and cut into squares.
nd slightly cooled; fold in candy corn, peanuts, and remaining 1 cup
Fill a large bowl with ice creating an ice bath.
Heat candy corn, cream, and butter together in a saucepan over medium heat; cook, stirring frequently, until mixture is melted and almost bubbling, about 5 minutes. Remove from heat, add confectioners' sugar, and place saucepan in ice bath. Beat until frosting is fluffy.
Mix the Candy Corn and peanuts together.
Serve in a bowl.
Line a 9x13-inch pan with reynolds quick release foil, so it extends over the sides of the pan.
Microwave candy corn on high for 1 minute. Stir. Cook and stir at 15 second intervals until melted. Stir in peanut butter. Spread in pan.
Cool until firm. Lift out of pan, using foil as handles. Cut into squares.
Melt almond bark. Dip squares. Place on wax paper until set.
n the milk and reserved corn liquid (or water).
Stir
r Dutch oven. Combine sugar, corn syrup and water in pan
ith parchment paper.
Place candy corn in a microwave-safe bowl
n the candy corn.
Working as quickly as possible and using lightly
large saucepan, bring sugar, corn syrup, margarine, and vanilla to