Candy corn corners the market for “the” fall and Halloween treat. It’s the first thing we see in stores in late August when they gear up for trick-or-treat related sales, has prominence in office treat jars throughout the fall, and always finds its way into kids’ goodie bags on the big night. Take advantage of the abundance (of supply as well as color) in your fall decorating with these super simple and inexpensive ideas. No glue guns or Mod Podge required. Just a will power to not eat all of the material during or immediately after the process.

Use the candy to fill jars, bowls, etc. as a means of holding up other treats or décor. The pictures above show how the corn cradles Tootsie Roll pops.
The combination above is simply candy corn, M&Ms and salted peanuts. Put in a bowl around the house or at parties for a quick grab-and-go sweet fix, or package up for a cute hostess gift or thank you for a teacher (a nice gesture at unexpected times, such as parent/teacher conferences this time of year). This is my favorite version of candy corn décor, because it tastes just like a Salted Nut Roll candy bar. Yum.
Layer candy corn with ginger snap cookies – store bought or if you have the time, try the recipe below – my all time favorite cookie. Truly, I can plow through about seven of these before I know it.

Reality Check. None of these goodies currently have a home in my home. I have an almost 3-year-old who goes wild at the sight of candy and a 39-year-old who has zero ability to pass up treats made of solid sugar and subsequently suffers pretty significant guilt and gut rot. Yeah, that 39-year-old is me. I don’t want to manage either situation.

Recipe
Ginger Snap Cookies

Ingredients

3/4 cup shortening (do not substitute butter or margarine)
1 cup sugar, with extra for rolling before baking
1/4 cup molasses
1 egg
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons baking soda

Preheat oven to 375 degrees

Cream the shortening and sugar together.
Add egg and beat.
Add molasses and blend.
Add all dry ingredients and mix until all well incorporated.
Roll into small balls, about the size of a walnut.
Roll in granulated sugar.
Place 2″ apart on baking sheet.
Bake 10 minutes
Let cool on the baking sheet for 5 minutes.  Continue cooling on a baking rack.
Store in an air tight container.

Makes 24 plus cookies