Nothing says fall quite like candy corn! This homemade candy corn recipe brings the nostalgic, colorful treat right into your kitchen. With simple pantry staples and no special equipment, you can whip up chewy, sweet candy corn that tastes even better than store-bought. It’s a fun fall activity for families, perfect for Halloween parties, Thanksgiving dessert tables, or simply enjoying with a cozy cup of cider.
At a Glance
- Servings: About 120 pieces
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes + cooling
- Difficulty: Moderate
- Estimated Cost: $6–$8
Table of Contents
Ingredients
- 1 cup (200 g) granulated sugar
- ⅔ cup (160 ml) light corn syrup (or golden syrup as a swap)
- 5 tbsp (70 g) unsalted butter
- 2½ cups (300 g) powdered sugar
- ⅓ cup (40 g) powdered milk (or milk powder alternative)
- 1 tsp vanilla extract
- Food coloring: yellow and orange gel or liquid
Ingredient Notes & Swaps:
- Butter: Use salted butter and skip extra salt if that’s what you have.
- Powdered milk: Essential for texture, but you can try coconut milk powder for dairy-free.
- Food coloring: Gel colors give brighter hues without making the candy sticky.
Step-by-Step Instructions
- Mix dry ingredients: In a medium bowl, whisk together powdered sugar and powdered milk. Set aside.
- Cook syrup base: In a saucepan over medium heat, combine sugar, corn syrup, and butter. Stir until melted, then bring to a gentle boil. Cook until mixture reaches about 230°F (110°C).
- Flavor & mix: Remove from heat and stir in vanilla extract. Carefully add the dry mixture, stirring until smooth and thick.
- Cool slightly: Transfer dough to a heat-safe surface. Let it cool until warm but pliable.
- Divide & color: Split dough into three equal portions. Leave one plain (white), tint one yellow, and tint the other orange. Knead until colors are uniform.
- Shape ropes: Roll each color into long ropes of equal thickness. Line them up side by side (yellow, orange, white). Gently press them together.
- Form candy corn: Slice the tri-colored ropes into triangles to mimic classic candy corn shapes.
- Set: Allow pieces to firm up at room temperature for a few hours before serving.
Pro Tips & Variations
- Dust your hands with powdered sugar if the dough feels sticky while shaping.
- For a twist, try pastel pinks and blues for spring-themed candy corn.
- Add a drop of almond extract along with vanilla for a unique flavor note.
Serving Suggestions
- Package in clear treat bags for Halloween goodie bags.
- Use as edible decorations on cupcakes, cookies, or pumpkin pies.
- Place in a fall-themed candy dish for a festive centerpiece.
Storage & Reheating
- Store candy corn in an airtight container at room temperature for up to 2 weeks.
- Keep in a cool, dry place—moisture can make it sticky.
- No need to reheat; just soften with your hands if slightly firm.
Troubleshooting
- Candy is too sticky: Cook the syrup mixture slightly longer to reach the right consistency.
- Dough crumbles: Add a teaspoon of corn syrup to bring it back together.
- Colors bleed: Use gel coloring and let dough cool slightly before kneading.