Last year, at the suggestion of Evelyn from Momsicle, our small group of Portland area bloggers got together for a Halloween candy-inspired infusion party. This post is intended to continue the series of Halloween infusions that we started last year. The infusions we made last year included Caramel Apple Liqueur and Chocolate Orange Liqueur.
The recipe I am about to give you was originally made for that same gathering. When I think of Halloween, I have visions of popcorn balls and caramel corn. I was determined to make a caramel corn liqueur. I made two variations. One was with raw corn, the other with boiled corn. I infused them each in vodka and added caramel syrup. The trouble was, the corn flavor was not very strong. I probably should have infused actual popcorn into the vodka. The resulting liqueur was still delicious! It just didn’t quite have the flavor profile I was going for.
Eventually, I gave a few bottles of the caramel corn liqueur to two different friends. Both of them declared that this was their favorite! So I decided I should share the caramel-goodness with you too!
Caramel Corn Liqueur
1 medium-sized ear of corn (about one cup of corn kernels)
1 1/2 cups of vodka (360 mL)
4-5 Tablespoons of Caramel Syrup (or more or less to taste)
You can try either raw corn or cooked (as mentioned above, we tried both raw and boiled). I think grilled would be nice (or try adding air-popped popcorn). Cut the corn off the cob, and place it in a canning jar or other bottle. Add the vodka, and allow to infuse until it reaches your desired flavor (we infused for about 2 months, but I’m sure you could do a much shorter time).
Strain and filter the corn out of the vodka with cheesecloth and coffee filters.
Make the Caramel Syrup according to directions from Homebrew Underground (we made only 1/3 of the recipe). Allow the syrup to cool completely before adding to the corn-vodka infusion. Begin to add the caramel syrup to the corn-vodka infusion one Tablespoon at a time until it reaches your desired flavor.
Chill, and enjoy on its own, or in some sweet cocktails!