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Liquid Friday: Putting The Happy Hour In Candy Corn by 'The Martini Diva'

"Time is too slow for those who wait,too swift for those who fear,too long for those who grieve,too short for those who rejoice,but for those who love,time is eternity."
                                                                                                           -Henry Van Dyke
And I certainly love my work!So,time should be eternity for me,right?But know what,time flies nevertheless!Feels like yesterday,but it was the last year,in the month of December when I started with this 'Liquid Friday' series.It will be one year soon!And what an incredible journey it has been!New beverage posts/recipes released on Fridays,as we know.From a more exotic,typical to Northern India
 Badam Doodh ,to the very classic  Lemonade ,from a healthy Tropical Smoothie With Strawberries to the indulgent  Strawberry Milkshake ,the preparations have been diverse.Though,moving on,as any series is incomplete without a big burst of talent in my opinion,and all Food Bloggers have their individual talents,we now begin with a little segment of these beverage preparations,done by experts who specialize in various culinary fields.These are the Best/Ten Most Talented Food Bloggers out there,as per me!They will carry the Liquid Friday series forward till it finally ends in the last week of December.
Joining us today,is The Martini Diva of http://TheMartiniDiva.Com !Fun,full of life and witty is how I would describe her.Interestingly,The Martini Diva did not set out to become what she is today.An illustrator and graphic designer by profession,she has combined her artistic nature with her fondness for designer martinis over the years and has created hundreds of unique,designer martinis ever since!For someone who is in love with ice cream like me,her Banana FUD-SICKLE Fudgesicle and Mississippi Mud Pie (It's called a mud pie but it's mostly ice cream!) Martinis are a must try!I am sure you would love her work,and it would be no surprise at all if you also decide to buy her cool The Martini Diva's Halloween Martinis & Munchies Book !OK Martini Diva,I would let you do the talk now!

Yes, it's that time of year again where those ubiquitous little orange, yellow and white triangles of sweetness start appearing out of nowhere, popping up in every candy dish and grocery aisle of America.  Candy Corn is so much a part of Fall and Halloween that one can't imagine Trick or Treat night without some.
Created by George Renninger in the 1880's and produced by the Wunderlee Candy Company, the original version of Candy Corn was hand made from a slurry of sugar, water and corn syrup to which some fondant was added for a smooth texture and some marshmallow included for a soft bite. This mixture was then colored and poured into corn starch molds shaped like large kernels of corn in 3 passes - one for the orange, one for the yellow and one for the white. Because it was so labor intensive, Candy Corn was only made in the few months before the Fall season.
Of course, today's Candy Corn is entirely machine made from a recipe of primarily sugar, corn syrup, wax, artificial coloring and binders though each company that produces candy corn does have its own "recipe". It is also made year round and even produced in other holiday colors and flavors.
Candy Corn is everywhere you look! In fact, Brach's alone sells enough candy corn each year to circle the earth 4.25 times if the kernels were laid end to end!
I don't know about you but I think it's time to put some of that Candy Corn to good use, and by that I mean, LET'S THROW SOME IN VODKA!!!
Okay, grab your bottle of vodka (don't cheap out on me here, buy a decent brand), rip open a bag of those pointy little pellets of candy and let's get to brewin' up some Candy Corn Moonshine just in time for Halloween!!!!

For each Martini/Cocktail you want to make infuse 1/2 cup of candy corn with 1/2 cup of vodka. In other words, equal parts candy to vodka.  This will give you the deepest candy corn flavor in just a few hours, though if you can let it steep overnight or for several days more of the candy corn flavor comes through. (I let mine sit in on the counter top for 2 days and gave it a good hearty shake every time I walked by.)

Once your infusion has reached the peak of candy corn flavor it's simply a matter of straining it.  To do this simply pass all the liquid through a metal strainer to get out the larger chunks (if there are any left).  Then line that strainer with coffee filters and strain the rest through in stages, changing out the coffee filter with each pass, until you have strained all the liquor.

You are now ready to bottle, label and enjoy or give as a hostess gift at that Halloween party you're going to!
Here's a couple of fun Candy Corn Cocktails you can use your Candy Corn Vodka in:

Martini Glass


2 Oz. Candy Corn Vodka
1 Oz. Grand Marnier
1 Pasteurized Egg White*
Juice of 1/2 a Lemon
Candy Corn for Garnish

Chill your glass in the freezer.  Add 1 cup of ice cubes into your cocktail shaker.  Pour in the Candy Corn Vodka, Grand Marnier, egg white and the lemon juice and shake gently for about 30 seconds to help emulsify the egg, then vigorously for another minute or so until well chilled and frothy.  Your cocktail shaker will frost over when you've reached peak chill.  Strain this into your chilled cocktail glass then garnish with a cocktail pick of several pieces of candy corn or just toss the candy corn in the bottom.

* You may use Powdered Egg Whites if you prefer though you will not get quite the same frothiness or mouth feel.

Champagne Flute or Martini Glass

2 Oz. Candy Corn Vodka
3 Oz. Dry Champagne
Splash of Lemon Juice
Candy Corn for Garnish


Chill your glass in the freezer. Add a cup of ice to your cocktail shaker then pour in the Candy Corn Vodka and the lemon juice and shake until well chilled.  Pour this into your chilled glass and top off with the dry Champagne.  Place a kernel of Candy Corn on the rim as a garnish - cutting a small slit in the corn will help you when placing on the rim.

1. Chill all your cocktail ingredients as this aids in keeping a cocktail served without ice (aka "up") nice and cold as you drink.
2. Use ice cubes, not crushed ice, as crushed ice will dilute your cocktail too much for these recipes.  And always use filtered water to make your ice.
3. Keep your freezer clean and fresh smelling.  A dirty freezer will impart flavors into your ice and even onto your chilling glasses that you probably don't want in your cocktail!
4. Use a glass or a stainless steel cocktail shaker for the same reason.  Plastic shakers will absorb some flavors of previous cocktails.  A stainless steel is best because it will quickly show condensation when your cocktail has gotten enough of a chill.

Get The Martini Diva's Five Basic Martini Tips on a Postcard

Here's a Recipe for Making Homemade Pumpkin Liqueur

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Love to hear what you think!

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