CandyCornHenge :)

October 14, 2010
1 Rating
Photo by luvcookbooks
Author Notes

Amaze your friends and strike fear into the heart of your enemies with a fabulous recreation of Stonehenge, made all of candy corn. Delicious! The truth of the story behind this creation is back in high school I was at a church function that included both candles and candy corn as table decorations. I discovered (apparently I wasn't paying very good attention!) that candy corn melts in a flame and then you can use the melted portions to adhere them to each other. Ever since then I can't resist building things whenever I have candy corn! - fiveandspice —fiveandspice

Test Kitchen Notes

For kicks, we loved the sculptural Legoland-reminiscent creativity in this recipe. We'd love to see what other monuments can be made with candy corn! - A&M —The Editors

  • Makes 1 stonehenge
  • 42 or so, pieces of candy corn
  • 1 candle
In This Recipe
  1. Use the candle to melt the narrow tip of a candy corn, then adhere the melted point to the bottom of another candy corn. Use a third candy corn, melt the tip, and adhere it to the other end of the second candy corn, making a little bridge like structure.
  2. Repeat to make as many candy corn Stonehenge pieces as desired. Then, set them up in a circle. You can slightly melt the bottoms of the candy corns to stick them to a surface to set them up, or you can just balance them.
  3. Practice candy Druidic rights around your CandyCornHenge. Or just use it as a dorky center piece and then eat it!
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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.