I’ve had a lot of requests to do a Candy Corn Vodka infusion, similar to Skittles Vodka. People love it for Halloween and fall tailgating. But since I also get a lot of questions about doing infusions with other liquors, I decided to make Candy Corn Moonshine instead. Specifically, Ole Smoky Tennessee Moonshine.
This recipe will also work with vodka, and with Bacardi light rum. With vodka, it will taste exactly like candy corn with a kick. If you use rum, the sweetness will be just a little bit enhanced. With the moonshine, you get the candy flavors plus a hint of corn and grain that’s hard to describe. If you’ve tasted Ole Smoky by itself, you know what I mean. So let’s get on with the tutorial!
What you’ll need for Candy Corn Moonshine:
- 1 bottle Ole Smoky Tennessee Moonshine, original
- 1 bag of candy corn
Now, you can do the infusion right in the bottle of moonshine, but you’ll have to take out a couple of shots of moonshine to fit the candy in. So I decided to infuse it in other containers. I did the infusion right in my presentation flasks and it worked just fine. You can buy the same flask from Amazon. Or you could use a mason type jar.
Step 1 – Set up the infusion
My flasks hold about 8.5 ounces. I put 35 candy corns into each of three flasks and then poured the moonshine in with them, and it came out just right. So if you’re working with different sized flasks, the ratio is about 5 candies per ounce of moonshine for a not-so-sweet infusion that’s great in cocktails with liqueur mixers. If you want the infusion to be sweeter – which you probably will if you’re just going to drink it straight –
I’d go for 10 candies per ounce. Reader JT tried it with 8 candies per ounce and said that was way too sweet. So maybe 6-7 is the “sweet” spot. If you make it too sweet, you can always dilute it with more moonshine.
I used a funnel to pour the moonshine into the flasks – it just makes things easier and less messy. I also used a little dipper to get out the first few ounces because it’s not so easy to pour out of that wide mouth bottle. You could use a spoon or any small cup.
Step 2 – Shake, shake shake
The next step is to shake the infusion so the candies will break down quicker. I gave mine a good shake about 4 times over the course of the day.
The next morning, they were as completely dissolved as they were going to get. The picture below shows the sediment that was left at the bottom of the flask (and a little along the sides). There’s nothing wrong with that sediment – that’s just part of the candy – but it’s not that pleasant to have it fly up into your mouth while you’re sipping along, so on to step 3.
Step 3 – Filter out the gunk
Strain your Candy Corn Moonshine through a coffee filter. I used chip bag clips to clip my filter to the edges of a measuring cup.
I just strained it once, but it can depend on the type of coffee filter you use so you may need to do it twice. Tip: when you’re pouring the infusion through the coffee filter and you get toward the end, most of the sediment will be down there in your flask. Instead of pouring the gunk through the coffee filter, just pour it out of the flask and get rid of it so you don’t have to strain that.
Step 4 – Pour into presentation flasks
Once it’s strained, pour your Candy Corn Moonshine back into the flasks.
You get this beautiful clear orange liqueur that tastes a lot like candy corn with hints of corn and grain. Now you can drink it straight or pour it with cocktails. If you’re giving it to someone as a gift, a nice touch is to apply a chalkboard label (I used these by Martha Stewart) and chalk a little To and From message on there.
Here it is, straight up as a shooter with some whipped cream on top:
And here it is layered on top of Creme de Banane (banana liqueur) with whipped cream, trying to recreate the look of the original candies.
Not sure how to layer a cocktail? Check out my video tutorial: