Stuff, Things, etc.: Candy Corn Blondies

This.

Was going to go one of two ways.

Either it's a genius idea: candy corn in moist cake-like deliciousness.

Or the sugar content would send the consumer into diabetic shock. The same sugar content would caramelize, stick to the pan, and become impossibly chewy. With the ability to break one's tooth.

I bought some candy corn last week. By "some", I mean two large bags.

Then, after eating handfuls per day of pure sugar, I knew I had to get rid of it.

Candy corn, in case you haven't noticed, has a delightful buttery texture. Very smooth. Almost chewy. It's amazing how such a thing can be done with just sugar.

I thought that it might do well in cake mix blondies, which are my new favorite thing.

It was definitely good. They were moist and chewy and candy-ish. Because I wanted to make them pretty (and because I was feeling ambitious on a Thursday night), I topped them with some orange buttercream.

'Tis the season for such embellishment, after all.

Candy Corn Blondies
makes an 8x8 pan

1 box white or yellow cake mix
1 egg
1/4 cup oil
up to 1/2 cup of milk (however much you need to make it into a thick batter)
1 cup of candy corn

Stir everything together in a mixing bowl. Spray an 8x8 pan with nonstick spray. Spread the batter into the pan. Bake at 350 degrees for about 30 minutes. A little more, a little less depending on when the top gets golden brown.

Let cool completely (even refrigerate overnight), and then spread the top with 1 1/2 cups of buttercream.

After I frosted the blondies, I stored them in the fridge.

Buttercream
Makes 2 1/2 cups

5 T. softened butter
3-4 cups powdered sugar
1 t. vanilla extract
2-3 T. milk

Cream the butter, vanilla, and milk together. Slowly incorporate the sugar. If you need more or less, feel free to adjust. Your desired consistency is what you're going for here. Refrigerate any leftovers.