Candy Corn Counting Math Worksheets {Free Printables}

Candy Corn and Pumpkins Free Printable Halloween Worksheets 1

Sooo… Easter’s kind of around the corner and I’m over here like, gee… I haven’t posted any of my Halloween stuff yet…

Well, better late than never, right?

Hopefully you agree.  :)

Candy Corn and Pumpkins Free Printable Halloween Worksheets 2

For last Halloween, I made these to help my kids practice counting.  My girls are in preschool and kindergarten, and these worksheets have a variety of activities for them, including counting the shapes, matching the candy to the shapes, figuring out which is biggest and smallest group, and tracing the numbers both as figures and as words.

For the Candy Corn Counting worksheet we used regular candy corn.  For the Pumpkin Patch Counting worksheet, we used the pumpkins out of a bag of mixed mallowcremes, but you could also get a bag of just the pumpkins, or even something like these jelly pumpkins.

If you’re trying to avoid giving your kids any extra candy, you could pick up some Halloween erasers instead, which you can usually find at a dollar store if it’s actually, you know, around Halloween.  Or you could pick up some on Amazon instead.  The erasers are also good because you can keep using them for other math activities afterwards.

Or, you could avoid both the candy and the toys altogether and just color in the shapes.  No toys to lose and nothing to eat.

Even though the eating was, you know, my kids’ favorite part.

Candy Corn and Pumpkins Free Printable Halloween Worksheets 3

Here are the free printable worksheets – just click the names to download the PDF:

Candy Corn Counting

Pumpkin Patch Counting

Enjoy!

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Candy Corn Shaped Honey Cookies

Candy Corn Shaped Honey Cookies

These candy corn cookies are amazing.  Seriously.

And not just because they’re shaped and colored like candy corn, though that is pretty awesome.  But I also developed a new recipe that includes honey.

That’s right:  honey.

And why not?  Candy corn is made with honey.  So even though I’d made cookies that looked like these in the past with sugar cookie dough, I wanted to try something a little different this year.

And the honey really pushed them over the edge.  They were soft and sweet and smelled as delicious as they tasted.

Candy Corn Shaped Honey Cookies

So, first things first.  You gotta make the dough.

Once you have the dough, split it into three balls and add yellow food coloring to one and orange to another while leaving one plain.

Then you stack the dough in layers in a bread pan and refrigerate it for a couple of hours.  You can stack them in which ever order you choose, too.  I went with white-yellow-orange, but most candy corn is actually colored white-orange-yellow.  Not that it really matters, though.  Everyone who saw these instantly recognized them for what they were.

Candy Corn Shaped Honey Cookies

When the dough is chilled, you’ll turn it out of the bread pan and cut it into thick slices, just like a loaf of bread.  Then each slice will be cut into six or seven triangles by alternating the direction of your knife.

Candy Corn Shaped Honey Cookies

And don’t worry about it looking perfect.  I gave my 3yo and 5yo butter knives and let them have at it, too.

When my 3yo pretty much shredded the dough, I just gently squeezed a few of those pieces together to form something that resembled a triangle.

(Incidentally, if you’re wondering why she’s wearing band-aids in the photo, well, those are for decoration.  That’s just how we roll.)

Candy Corn Shaped Honey Cookies

Put the cookies on cookie sheets with a little space between them.  They don’t spread much.

And you should use parchment paper lined sheets, unless you have something like these pans in the photos, which keep things from sticking.

Candy Corn Shaped Honey Cookies

And there you have it:  beautiful, smooth, sweet cookies that are perfect for Fall!

Candy Corn Shaped Honey Cookies

Candy Corn Shaped Honey Cookies

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
1 cup sugar
1 large egg
1/2 cup honey
1 teaspoon vanilla extract

Whisk together the flour, baking powder, and baking soda. In a large bowl, beat butter, sugar, and egg with a mixer until creamy. Add the honey and vanilla and mix until well blended. Gradually add the flour mixture.

Move dough onto counter and cut into three pieces. Leave one piece plain and, using food coloring, dye the second piece yellow and the third piece orange. Knead the color into the dough, using extra flour to coat your hands so the dough doesn’t stick.

Line a 9 x 5 inch bread pan with plastic wrap. Press the dough into the pan one color at a time, spreading each layer across the entire pan. Refrigerate for at least two hours.

Preheat oven to 350°F (180°C). Remove the dough from the bread pan and cut it into ¼-inch to ½-inch thick slices. Cut each slice into six triangles. Place cookies on cookie sheets lined with parchment paper and bake for 8 to 10 minutes. Let sit on baking sheet for two minutes, then remove to wire racks to cool completely.

Store covered. Makes about 6 dozen, depending on the thickness of the cookies.

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Click here for the free printable PDF version of the recipe:

Candy Corn Shaped Honey Cookies

Happy Baking!

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Chocolate Covered Marshmallow Candy Corn and Mini Marshmallow Pumpkins

Chocolate Covered Marshmallow Pumpkins and Candy Corn

I am in love with these itty bitty mini Chocolate Covered Marshmallow Pumpkins!

As you can see below, I also made some Chocolate Covered Candy Corn Marshmallows, but the little pumpkins were my favorite.  :)

Chocolate Covered Marshmallow Pumpkins and Candy Corn

Here are all the supplies.  The chocolate chips were used for my Mummy Marshmallows, but everything else was used for the Pumpkins and Candy Corn.

For the mini Pumpkins, I used the store brand mini marshmallows, because they were slightly larger than the name brand ones.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

For the Candy Corn Marshmallows, I dipped the large, white marshmallows into yellow candy melts, rolling them slightly to make sure that the candy went about 2/3 of the way up the sides of the marshmallow.

It wasn’t the easiest thing I’ve ever done.

But, tips are as follows:  make sure that the candy melts are melted but not too hot.  Let them sit for a couple of minutes after melting so that they cool down enough to not melt the marshmallow.  I suggest dipping them in while holding them with your fingers, but also using a fork to help you lift them out of the candy.  Knock the fork against the side of the glass/bowl to get rid of excess candy.

Place the marshmallows on parchment paper to dry.  After the yellow candy has hardened, dip them about 1/3 of the way into orange candy melts.

If any excess candy seems to be pooling at the bottom of the marshmallow, trace around it with a toothpick.  This will make it easier to break off the excess candy once it dries.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

The mini pumpkins were SO much easier.

Dip the mini marshmallows into melted (but not too hot) orange candy melts.  Use a fork to take them out of the candy and tap the fork against the side of the bowl to get off the excess.  Place on parchment paper, using another fork to push them onto the paper, and trace around them with a toothpick if too much excess candy is pooling at the bottom of them.

Also, right after dipping the mini marshmallows in the candy melts – or right after doing a few of them – stick a green star or flower shaped sprinkle into the top to represent the stem.

You could use a leaf shaped sprinkle to represent the stem, but the Daisy Flower Sprinkles are easy to find year round.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

Here are the finished Candy Corn Marshmallows.

They were a big hit, even though they didn’t look perfect.

I also gave some away that I put in a dish with the mini pumpkin marshmallows and a handful of actual candy corn.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

I loved these little mini chocolate covered marshmallows so much, mostly because they were little bursts of fun.

The smooth but hardened chocolate surrounds tiny clouds of fluff, and that one sprinkle adds a giant dimension of texture.

They’re kind of addicting.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

I didn’t type up a recipe for these.  To sum it up, though:

For the Candy Corn Marshmallows:  Dip marshmallow 2/3 into melted yellow candy melts.  Let harden.  Dip 1/3 into orange candy melts.  Let harden.  Store covered.

For the mini Chocolate Covered Marshmallow Pumpkins:  Dip mini marshmallows into orange candy melts, covering completely.  Immediately top with a large green sprinkle in the shape of a flower, star, or leaf.  Let harden.  Store covered.

These are the candy melts and spinkles I used:

yellow candy melts orange candy meltswilton daisy flower sprinkles

Enjoy!

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Candy Corn Cookies

White Chocolate Chip Cookies with Candy Corn at RoamingRosie.com

Fall is here!  It’s time for all things Fall.  Like pumpkins and candy corn.

My daughter loves candy corn.

Loves it.

Starts asking for it months before Halloween.

So, adding candy corn to things is kind of a natural progression of celebrating Fall in our house.

I loved the idea of candy corn in cookies.  I mean, the candy is essentially made of sugar and honey – so how could it go wrong?

Turns out it can.

But don’t worry.  I got it all figured out now.

White Chocolate Chip Cookies with Candy Corn

First of all, we start with a pretty basic chocolate chip cookie recipe.

You can use a mixer to blend it all together {until adding the chips}, but I just use a spoon.

Less to wash.

And what you can see in the photo below is that I mixed in the candy corn when I stirred in the chocolate chips.

Which is where I made my first mistake.

I also was making these after baking something else and forgot to turn the oven down, but hopefully you won’t do that.  :)

White Chocolate Chip Cookies with Candy Corn

So, with the oven accidentally set too high, the candy corn melted.

I had a giant, gooey mess on my hands.  But I scraped it off the pan and into a bowl and ate it like that.  It was kinda like a cookie stew.  Pretty ugly, but darned tasty.

Anyway, I adjusted the oven temp for the next batch and changed the method of adding the candy corn, because even with a lower oven temp, any candy corn that was on the bottom of the cookie stuck to the pan.

Now, you could just let it cool completely on the pan if the candy makes it stick and then try to delicately slide a thin spatula under it, but that’s a lot of work.

To solve this problem, you can simply add the candy corn to the top of the cookies after scooping the dough onto the pans.  Just press a few into the top.

But I do suggest keeping an eye on these.  Just in case.

I mean – keep an eye on them while they’re baking.  ‘Cause once they’re done, and once your family tastes them, they’ll disappear.

White Chocolate Chip Cookies with Candy Corn

White Chocolate Chip Cookies with Candy Corn

Ingredients:

1 1/2 cups all-purpose flour
I/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
I tsp. vanilla extract
1 egg
1 cup white chocolate chips
1/2 to 1 cup candy corn

Preheat oven to 340°F.

In a small bowl, combine the flour, baking soda, and salt.

In a different bowl, cream together the butter, sugar, and brown sugar. Blend in the egg and vanilla. Mix in the chocolate chips.

Scoop the dough in teaspoonfuls onto cookie sheets. Press a few pieces of candy corn into the top of each cookie.

Bake for 8 to 10 minutes, or until edges are set. Cool on wire racks. Store covered.

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And to print the free PDF version of the recipe, click here:  White Chocolate Chip Cookies with Candy Corn

Enjoy!

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