Candy Corn Frosting

By Heather of Kitchen Concoctions

Cook Time: 10 minutes Chill Time: 2+ hours Prep time: 15 minutes Makes 1 1/2 to 2 cups frosting

1 cup candy corn (I used half traditional candy corn and half candy corn pumpkins)

1 cup milk

3 tablespoons flour

2 tablespoons corn starch

1 teaspoon vanilla

1 tablespoon granulated sugar

1 cup butter

Heat milk over medium high heat. Add candy corn and cook until dissolved, stirring constantly. After all the candy corn is dissolved, while continuously whisking, whisk in the flour and corn starch. Cook until milk/flour mixture is thick, whisking constantly, for about 5 - 10 minutes. Let cool completely (for several hours or overnight). Once milk/flour mixture is completely cooled to room temperature; using an electric mixture cream 1 tablespoon butter, sugar, and vanilla together. Once creamed together add milk/flour mixture. While beating continuously add the butter 1 tablespoon at a time. Continue to mix until all butter is fully incorporated and frosting is light and fluffy, approximately 10 minutes.