Family Eats

A Classic Halloween Treat: Homemade Candy Corn

Delicious Homemade Candy Corn

This homemade candy corn recipe is one of our favorite retro Halloween sweets.  It’s so much more tasty than store-bought candy corn, and surprisingly easy to make.

An Alton Brown recipe that I found years ago, my family wouldn’t let me get through the season without making a batch or two (OK, maybe more than 2). In fact, it’s an essential centerpiece of our treat table for our annual pumpkin carving party. Its probably the most-talked-about recipe my friends – and my kids’ friends’ – ask about.

Even if you’re not a big candy corn fan, this one is definitely a keeper. Unlike store-bought candy corn, this leaves no strange, waxy aftertaste. Yes, it’s sugary, but you’re only eating it during Halloween season . . .  unless you change the colors and create red, white and green candy corn for Christmas!

  • 4 1/2 ounces powdered sugar, approximately 1 1/4 cups
  • 1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons
  • 1/4 teaspoon kosher salt
  • 3 1/2 ounces granulated sugar, approximately 1/2 cup
  • 3 3/4 ounces light corn syrup, approximately 1/3 cup
  • 2 1/2 tablespoons water
  • 2 tablespoons  unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 to 3 drops yellow and orange gel paste food coloring

Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside.

Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes.

choose quality food coloring for the most colorful candy corn
Ann Clark Food Coloring makes vibrant candy corn

Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half.

how to form candy corn
Forming Candy Corn

Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don’t have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.

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