Candy Corn Trifles Recipes

CANDY CORN CUPCAKE TRIFLES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter in half; tint half of batter orange and other half yellow. Divide each color batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• Remove paper baking cups. Cut each cupcake in half horizontally. In each jar, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into 1-gallon resealable food-storage plastic bag; seal bag. Cut off about 1/2-inch corner of bag. Twist bag above frosting; squeeze bag to pipe frosting over orange cupcake in each jar. Sprinkle evenly with 1 cup of the candy corn. Repeat layers with remaining cupcake halves, second container of frosting and remaining 1/2 cup candy corn.

CANDY CORN TRIFLES

Steps:

• 1. layer angel food in martini glasses
• 2. mix jello prepared vanilla pudding as directed, add to jello prepared pudding,add 1-2 dashes of red and yellow food coloring to look like orange jello prepared pudding add to each martini glasses on top of angel food cake
• 3. mix jello lemon gelatin as directed pour on orange jello pudding set in fridge to set 30-45 minutes on cookie sheet when chilled and set u may enjoy your candy corn trifles

CANDY CORN TRUFFLES RECIPE - (4.4/5)

Steps:

• Take 1/4 cup of the candy corn, and finely chop it into small pieces. Set aside for now. Place the cream in a small saucepan over medium heat, and bring it just to a boil. Once boiling, remove the pan from the heat and add the white chocolate to the saucepan, along with the pinch of salt. Whisk until the heat from the pan and cream melt the chocolate. The mixture will be very thick. Add the room temperature butter to the bowl, and whisk until the ganache loosens up and is smooth and shiny. Pour the ganache into a medium bowl, press a layer of cling wrap on top of the ganache, and let it cool completely to room temperature. Once at room temperature, stir in the chopped candy corn. If you stir it into warm ganache, the candy corn will start to melt and will turn your ganache into a streaky mess. Refrigerate the ganache until it is firm enough to scoop and roll, about 2 hours. Use a teaspoon or a 1-inch candy scoop to form balls of ganache and place them on a sheet of parchment. Dust your hands with a light layer of powdered sugar and roll the balls between your palms to get them perfectly round. If you have the time, let the truffles sit at cool room temperature overnight to dry and set the ganache. Otherwise, refrigerate them until they're firm. Melt the white candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Once melted and smooth, use dipping tools or a fork to dip a truffle into the melted coating. Set the dipped truffle back on the baking sheet, and while the coating is still wet, press a whole candy corn on top of the truffle. Repeat until all of the truffles are dipped and decorated. If you'd like, you can vary the decorations by topping the truffles with Halloween sprinkles, other candies, or drizzles of orange and yellow chocolate. Let the coating set completely before serving. Store Candy Corn Truffles in an airtight container in the refrigerator for up to two weeks. The candy corn pieces in the ganache will gradually lose their chew and become softer over time. For the best taste and texture, bring the truffles to room temperature before serving.

CANDY CANE BROWNIE TRIFLES

Steps:

• Preheat oven to 350°F
• In a medium saucepan, combine butter and unsweetened chocolate; heat and stir over low heat until melted. Remove from heat and cool.
• Meanwhile, grease a 13x9x2 inch baking pan; set aside.
• Stir granulated sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a spoon after each addition until combined. Stir in vanilla and 1/2 teaspoon peppermint extract. Add flour, stir until just combined. Stir in chocolate pieces. Spread batter in prepared pan. Bake 35 minutes ou until a toothpick inserted near center comes out clean. Cool on a wire rack. If desired cover tightly and store overnight at room temperature or freeze for up to 3 weeks.
• Meanwhile, prepare chocolate peppermint sauce. Break brownies into irregular bite sized chunks; set aside.
• In a chilled very large bowl, combine whipping cream, powdered sugar, peppermint schnapps or peppermint extract, and a few drops of red food coloring. Beat with electric mixer until soft peaks form (tips curl).
• Dip rims of 16-20 martini glasses and or dessert cups in addition dip rims of glasses in peppermint schnapps then in pink, red or white decorating sugars. In each glass layer whipped cram mixture, brownie chunks, chocolate peppermint sauce and crushed candy. Top each dessert with a dallop of the whipped cram mixture sprinkled with crushed peppermint. If desired garnish with a candy cane.
• Chocolate peppermint sauce: In a heavy medium saucepan, Combine 6 ounces cut up semisweet chocolate and 3 tablespoons butter; stir over low heat until melted. Stir in 1 1/4 cups half and half or light cream, 3/4 cup granulated sugar, and 3 tablespoons light color corn syrup. Bring to a boil over medium heat. Boil gently; stirring frequently, 8 minutes or until syrup reduces to 2 1/3 cup. Remove from heat. Stir in 1 tablespoon peppermint schnapps or 1/4 teaspoon peppermint extract. Cool to room temperature (mixture thickens as it cools. If desired cover and chill for up to 24 hours.
• Note: If you prefer to assemble the dessert in one large bowl, place one-third of the brownie pieces in a 2 quart glass trifle bowl or serving bowl. Drizzle with one fourth of the chocolate peppermint sauce. Sprinkle with one-third of the crushed candy. Top with one-third of the whipped cream mixture. Repeat layers ending up with whipped cream mixture sprinked with the candies. Drizzle with remaining chocolate sauce. If desired, garnish with candy canes or peppermint sticks.