Homemade Chocolate Gingerbread Candy Corn

The snow in our forecast keeps getting pushed back day by day. I'm not sure if it's just the weathermen covering their bases, or if it really looks like snow is on the way.

When I checked news this morning, I noticed the snow has been moved to the 30th - National Candy Corn Day. And since we usually have a mini-gingerbread unit to celebrate the first snow of the season, I thought I should probably have some gingerbread candy corn ready just in case.

It took three tries modifying the candy corn recipe from HomemadeDessertRecipes.com, we normally follow, but I finally came on a candy corn that tastes slightly of gingerbread, and is child approved.

To make your own, follow the recipe linked above, but prepare three bowls for the step where you divide the dough into thirds, one that is empty, for the vanilla stripe, one that has 1/4 teaspoon molasses mixed with 1/4 teaspoon pumpkin pie spice and two drops each of yellow and red food coloring, and one that has about a teaspoon of unsweetened baker's cocoa for a chocolate stripe, because really if gingerbread candy corn is good, chocolate gingerbread candy corn has to be even better.




Then, proceed as per the original recipe. Snow or no snow, it's a pretty good fall treat. Young children won't be able to help with the first parts of the recipe, but they can use a butter knife to help cut the candy corn shapes, and they make for excellent taste testers.

It's great to be a homeschooler.