It’s interesting how candy corn has become such a Halloween staple considering, A – It’s available year-round, B – many people hate it, and C – candy corn doesn’t come individually wrapped, making it a poor choice to hand out to trick-or-treaters.
Nevertheless, millions of pounds of the sugary treat are sold every year, about three-quarters of which are around Halloween.
My husband said he couldn’t taste the vegetables – you heard it here.
I actually came up with this one myself. It’s definitely a recipe you can adjust to your own preferences, or what you have on hand.
The main things here are the fresh basil, which adds a lot of flavor, and the carrots and red pepper flakes, which add sweetness and spiciness respectively. You can adjust the carrots and red pepper as you wish, depending on how sweet or spicy you like a sauce.
You can also cook longer if you like a thicker sauce, or not so much if liquid-y is your thing – this is fairly thick.
Also, for the canned stuff, I use “no salt added” so I can control how much salt goes into it.