Candy Corn on the Cob
Candy Corn on the Cob is a cute and fun Thanksgiving decoration that's also pretty tasty! These are easy to make and require only two ingredients.
Servings: 6 Corn on the Cobs
Calories: 1160kcal
Ingredients
- 16 oz premade sugar cookie dough - I recommend the Safe to Eat Pillsbury Dough
- 48 oz candy corn Three 16 oz bags
Instructions
- Divide the sugar cookie dough into 6 equal portions. Roll each piece into thick logs.16 oz premade sugar cookie dough
- Place each log onto a parchment-lined baking sheet and refrigerate for 2 hours. You want the dough to be firm. *
- After the dough is chilled, work on one log at a time, keeping the other logs in the freezer or refrigerator. Place candy corn directly into the log. I recommend placing the smaller tip into the log, gently pressing it in, and continuing to place candy corn into the cookie dough all the way down the length of the log. Work one row at a time, then rotate slightly and add the next row. Repeat until you achieve a corn-on-the-cob look.48 oz candy corn
- Return completed cob to the refrigerator or freezer and repeat with the remaining logs.
- Cover or place cobs in an air-tight container and keep corn on the cobs refrigerated or frozen until ready to serve!
Video
Notes
Tips and Tricks
- *If the dough is ever too soft while working with it, place it back in the refrigerator and wait 10 minutes, then try again.
- After adding all the candy corn, fix up the ends if the cookie dough is bulging a bit.
- *Use different types of edible cookie dough for fun flavor combos!
Nutrition
Calories: 1160kcal | Carbohydrates: 251g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 828mg | Potassium: 111mg | Fiber: 1g | Sugar: 216g | Vitamin A: 28IU | Calcium: 6mg | Iron: 1mg