Candy Corn is one of the things that I always associate with Fall and Halloween. Yes I’ll admit that I’m one of those weird people that actually like it! I always buy the first bag I see of it, usually in August!
There is no candy quite as polarizing as candy corn. It seems you either love it or you spend the entire month of October questioning why it exists. I fall firmly into the first camp—Halloween just doesn’t feel official until that first striped kernel hits the candy dish. But if you’ve only ever had the store-bought variety, you are truly missing out.
Making your own candy corn at home is a revelation. The texture is smoother, the flavor is richer (thanks to the real butter and vanilla), and there is a certain satisfaction in seeing those perfect orange, yellow, and white layers come together. It is a bit of a labor of love, requiring a candy thermometer and a little patience, but the result is a delicious treat that tastes like a cozy fall afternoon. Whether you’re a lifelong fan or a candy corn skeptic, this homemade version is guaranteed to change your mind.
Ingredients:
1 Cup Sugar
2/3 Cup Light Corn Syrup
1/3 Cup Butter
1 Teaspoon Vanilla
2 1/2 Cups Powdered Sugar
1/3 Cup Powdered Milk
1/4 Teaspoon Salt
Orange and Yellow Gel Food Coloring, Can be purchased at Michaels if not at your local grocery
Construction:
In a saucepan combine granulated sugar, corn syrup and butter.
Bring to a boil stirring constantly.
Turn down the heat and let continue to boil until the candy thermometer reads 230. This should take 2-4 minutes depending on your stove top. If the temp goes over 230 and a tablespoon of cold water to bring it down.
Combine the powdered sugar, dry milk and salt. Either pour them through a sieve or process in a food processor, we don’t want any milk lumps!
Add the vanilla and the dry ingredients stirring continuously with a heat-proof spatula, silicone ones work great!
Pour onto a sheet pan lined with a SilPat or parchment paper.
Cool for about 15 minutes until it is cool enough to work with.
Divide into three equal parts and tint one part yellow with the food gel, another part orange with the food gel, and leave the third part white. You can use different colors if you want, I have made red, green and white for Christmas.
Knead each color thoroughly until the color is well mixed and the mixture is smooth.
Roll each color into a rope that’s about 18 inches long.
Cut that in half and roll them together until you get a roll that’s about 1/2 an inch wide and around 22-24 inches long.
Layer the strands, white, yellow, and orange. Smooth them together and cut into 4 parts.
Cut each part in alternating triangles creating a zig zag as illustrated in the photo.
Let Candy Corn pieces dry for about an hour on parchment paper then place in an air tight container. I like to use a Mason Jar. This makes a ton of candy corn, so Enjoy!
While the traditional tri-color stripes are the classic choice, one of the best parts about making this at home is the versatility. I’ve been known to swap the orange and yellow for red and green when Christmas rolls around, or even pastels for a spring treat. No matter the color, the taste remains that perfect, buttery vanilla sweetness that melts in your mouth. Once you’ve let them dry and tucked them into a mason jar, they make the most charming handmade gift—though if you’re anything like me, they might not stay in the jar long enough to be given away!