Make Your Own Candy Corn: Chow Bella's Halloween Showdown

Trick... or treat? For the latest Chow Bella showdown, our writers whipped up a dessert reminiscent of, or incorporating, their favorite Halloween candy. Check back all week for recipes; on Friday our critic Laura Hahnefeld will pick her favorite.

First up: Amy Silverman's DIY Candy Corn

There are two kinds of people in the world:

The people who hate candy corn. And the people who can't live without it.

If you are fall into the latter -- and wait! perhaps even if you are in the former group -- this recipe is for you. It's relatively easy, it's preservative-free (can you imagine the shelf life of candy corn and what makes it that way?!) and it's delicious. It's also an excellent conversation piece at a party.

See also: - Make Your Own Candy Corn-Infused Vodka - Make Your Own Candy Conversation Hearts

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Amy Silverman is a two-time winner of the Arizona Press Club’s Journalist of the Year award. Her work has appeared on the radio show This American Life and in the New York Times, the Washington Post, Lenny Letter, and Brain, Child. She’s the co-curator of the live reading series Bar Flies, and a commentator for KJZZ, the NPR affiliate in Phoenix. Silverman is the author of the book My Heart Can’t Even Believe It: A Story of Science, Love, and Down Syndrome (Woodbine House 2016). Follow her on Instagram (@amysilverman), Twitter (@amysilvermanaz), and at