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The recipe I am about to give you was originally made for that same gathering.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 Simple 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 Simple Syrup according to directions. 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!
Halloween Infusion: Caramel Apple Liqueur
Halloween Infusion part 2: Chocolate Orange Liqueur
October 28, 2013 at 4:27 am
Heh, heh – down here was call any liqour made with corn White Lightning! 🙂 I looks wonderful and came out a beautiful color!
November 2, 2013 at 9:26 am
Ha! Thanks Kelli!
October 28, 2013 at 5:48 am
This looks great Alicia! Great to read a post from you. 🙂 I have been horrible with doing any new infusions this fall! Need to get crackin’ so I’m prepared for the holidays. 🙂
November 2, 2013 at 9:27 am
Thanks Kenley, there is still plenty of time to start infusions before the holidays! Pick some of the quicker ones if you need to!
October 28, 2013 at 3:13 pm
Again, another clever invention meant to keep my hip flask always full. And for that I am grateful. My liver … not so much. 😉
November 2, 2013 at 9:28 am
You are hilarious Shelley! So which is more important, the hip flask or the liver?
November 3, 2013 at 6:05 am
When you put it like that, and since the liver can regenerate itself, I’ll just tell my griping internal organs to pipe down. I vote hip flask.
October 29, 2013 at 8:13 am
How about roasting the corn before infusing?
November 2, 2013 at 9:32 am
Hi Joie, I think roasted corn would be great, probably a bit of an improvement over the raw or boiled corn. Thanks!
October 30, 2013 at 5:21 am
At first I had my doubts, but then saw the clarity, and of course was impressed. This is such a cool recipe.
November 2, 2013 at 9:25 am
Haha, thank you!
November 2, 2013 at 7:42 pm
love. this. !!!! appreciate you stopping by food for fun for the crabapple hooch. Hope you saw the post with the candy corn vodka and also my latest with the candy bar cocktail. So many things to be done 🙂 Glad to have found your blog. I have lots to learn!
November 26, 2013 at 9:12 am
Just wanted you to know that I mentioned your blog in my gingerbread liqueur post today! The verdict is tomorrow’s post – It was amazing stuff! Thanks for the inspiration.
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