claudia fleming's candy corn?
has anyone ever made this recipe before? it's supposed to be a garnish (for sweet corn ice cream, of course). you boil fresh corn kernels in simple syrup until they become transculent - candied.
in the photo in the book, they are plump and beautiful. mine are creepy looking shrivelled little things, and the texture is chewy. but the worst part is that when i left them to cool, the simple syrup hardened and became gritty.
any theories or experience anyone?
fyi, they do taste somewhat like the halloween candy corn, which is sorta wierd. who makes natural candy corn?