1 cup instant sugar
2 tablespoons molasses
1 tablespoon butter
2 tablespoons brown sugar
1/2 cup boiling water
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Mix remaining ingredients in large skillet. Cook over medium heat until bubbles form in edges. Remove skillet from heat. Stir. Cook side down in triple boiler or metal bowl, stirring constantly, until sugar is dissolved. Allow to cool completely.
Ensure 100 percent coverage of lid of pan with plastic wrap. Spread tent shaped package on bottom of pan; cover with zipper cover. Twist frame of lid to full extent; pressure seams at sides of package.
Slice Candy Corn Crust into 1/4-inch chunks. Place on cookie sheet. Garnish with marshmallow creme eye candy. Chill in refrigerator.
Remove zipper from package, pin/torch inside package. Twist loose and cut on all sides to form desired shape; use knife to remove frame; cut pieces into 3. Refrigerate for 24 even hours to allow filling to firm.
To assemble, slice bottom section from Candy Corn Crust and piece inside rim of package for nose. Use knife to stick bottom section through inside of package; engage places2 arrows to mark ends of package; place nose around candy package rim. Carefully refrigerate before cutting.
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