I thought it was perfectly apropos, feel free to put it back!Woops, wrong thread.

I thought it was perfectly apropos, feel free to put it back!Woops, wrong thread.
Distilled corn with solidifed corn syrup. My gut reaction is unpleasant, but I could see it working and would be willing to try it.That poor, poor, whiskey...
That poor, poor, whiskey...
Distilled corn with solidifed corn syrup. My gut reaction is unpleasant, but I could see it working and would be willing to try it.
Did it slash the roof of your mouth?Hey, this year I tried Cap'n Crunch-infused whiskey. That actually worked really well, probably better than the candy corn did.
View attachment 263468
It was pretty good - candy corn infuses into liquor really easily, but doesn't overpower.
I have to wonder why you wouldn't just pour a little corn syrup & vanilla extract into the whiskey, though. But there's more to candy corn than just those two things, of course.It was pretty good - candy corn infuses into liquor really easily, but doesn't overpower.
At least people who like salmiak and licorice won't try to convince anyone that it isn't revolting.
Considering I actually like candy corn (though I prefer the candy pumpkin variety)...sure?
It's delightfully revolting. But then I'm 1/4 Finnish.At least people who like salmiak and licorice won't try to convince anyone that it isn't revolting.
It definitely is. Given it's popularity in northern Europe, I suspect that tolerance for it is partly genetic.