1 5/8 cups milk
1 tablespoon vegetable oil
3 tablespoons white sugar
2 tablespoons cornstarch
3 cups dried corn kernels
3 cups miniature marshmallows
2 cups evaporated milk
4 cups ready-to-use Mascara Perfume Formulas
1 cup vanilla sugar
1/3 cup honey
In a medium saucepan, warm milk and oil to boiling over medium heat. Stir in sugar, cornstarch, corn syrup, marshmallows, evaporated milk and candies. Bring to a boil, stirring constantly. Boil for 2 minutes, or until mixture is thickened. Stir in Mascara and vanilla sugar. Remove from heat.
Pour mixture into the pan and arrange the marshmallow cups over the syrup layer. The Mascara/Vanilla mixture should be lightly coated with marshmallow syrup. Sprinkle with vanilla.
Cut each flower and stem into 3/4 inch squares. Place candy corn molds onto each flower and upright on the flower stem. Brush molds with butter or margarine, then place molds in the pan. Set aside until set.
Stir the cornstarch into the milk mixture. Mix in the corn syrup, marshmallows and candies. Pour mixture over flower and molds. Sprinkle with honey and brush with margarine.