| Lists |

New Twists on Old-School Halloween Candy -- Some Tastier Than Others

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Recently, we've noticed that the kitsch factor on candy corn has really kicked up a notch. One kids TV channel has its own homage to (rather, against) the sugary treat, called "I Don't Like Candy Corn".

And lately there's been a lot of discussion on the Web about how to make homemade candy corn, which we find pretty funny, considering it's hard to imagine a more processed treat. Still, we were tempted. We've tried to make homemade candy corn once already this year, with pretty bad results (let's just say an 8-year-old remarked that the dough looked like it was for Flamin' Hot Cheetos) but we're going to give it another shot with this recipe. We promise to share the results.

Meantime, we've been perusing the aisles at Walgreen's and other candy-selling establishments, and have noticed a proliferation of variations on the candy corn theme -- and we're not just talking about Autumn Mix, where those adorable little pumpkins are mixed in with the traditional corn along with Indian corn (the kind with the brown -- we're not necessarily so sure they're chocolate -- bottoms).

Using Autumn Mix as our baseline, yesterday some members of the Phoenix New Times staff conducted a completely unscientific taste test of a variety of old-school Halloween candy, all of it with a new twist.

Sadly, our Chief Candy Expert, Sarah Fenske, was covering breaking news. But we gathered a team including Food Critic Michele Laudig, and others with a lot of expertise. Following is our take on eight new versions of the classics.

7. Reeses Peanut Butter Pumpkin

Really, who cares what shape it is? Just bring it on.

8. Wack-O-Wax Fangs 

Wax lips, with a Twilight treatment. Better than the wax mustache we saw, which was hard to discern from a rat.  



Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.