Homemade Candy Corn (Classic Halloween Candy from Scratch)

Why you’ll love it

• Soft and buttery: much creamier and more flavorful than the store-bought kind.
• Only 7 ingredients: sugar, corn syrup, butter, powdered sugar, dry milk, salt and vanilla, plus food coloring.
• A fun Halloween project: kids love rolling the ropes and cutting the triangles.

Quick facts

Ingredients

For the dry mixture

• 1 cup (120 g) powdered sugar
• 1/3 cup (25 g) nonfat dry milk powder
• 1/8 tsp fine salt

For the sugar syrup

• 1/2 cup (100 g) granulated sugar
• 1/3 cup (80 ml / 110 g) light corn syrup
• 2 1/2 tbsp (35 g) unsalted butter
• 1 tsp pure vanilla extract (or 1/2 tsp vanilla plus 1/2 tsp honey)

For coloring

• Yellow gel food coloring
• Orange gel food coloring (or red and yellow mixed)
• 1 tsp powdered sugar or cornstarch, for dusting

Step-by-step method

1. Mix the dry ingredients. In a medium bowl, whisk together the powdered sugar, dry milk powder and salt, breaking up any lumps. Line a baking sheet with parchment paper.

2. Start the syrup. In a small heavy saucepan, combine the granulated sugar, corn syrup and butter. Cook over medium heat, stirring with a silicone spatula, until the butter melts and the sugar dissolves, about 3 minutes.

3. Cook to 230°F. Clip a candy thermometer to the pan and bring the mixture to a boil. Cook without stirring until it reaches 230°F (110°C), about 3 to 5 minutes.

4. Make the candy dough. Remove the pan from the heat and stir in the vanilla. Add the dry mixture all at once and stir until it forms a thick, smooth dough with no dry streaks.

5. Cool until you can handle it. Scrape the dough onto the parchment and let it cool 10 to 15 minutes, until it is warm but comfortable to touch. Knead it a few times until smooth and pliable.

6. Color the dough. Divide the dough into 3 equal pieces (about 130 g each). Knead a few drops of yellow gel color into one piece and orange color into another; leave the third piece white. Wear food-safe gloves to keep your hands from staining.

7. Roll the ropes. Divide each color into 4 pieces. On a surface lightly dusted with powdered sugar, roll each piece into a rope about 10 inches (25 cm) long and 3/8 inch (1 cm) thick. If the dough gets too firm, warm it for 5 seconds in the microwave.

8. Make the stripes. Lay 1 yellow, 1 orange and 1 white rope side by side, in that order, and gently press them together and flatten them slightly into a strip about 1 inch (2.5 cm) wide. Repeat to make 4 strips.

9. Cut the triangles. With a sharp knife or bench scraper, cut each strip into triangles, alternating the angle of each cut so the yellow edge is the wide base and the white is the pointed tip. Gently pinch the white tips to sharpen them if you like.

10. Let them dry. Arrange the candies in a single layer on the parchment and let them dry at room temperature for at least 1 hour, or overnight for a firmer bite.

How to know it is done

The syrup is ready when the candy thermometer reads exactly 230°F (110°C); if you do not have one, drop a little syrup into cold water: it should form a soft thread. The finished dough should be smooth, soft and pliable, like play dough, not sticky or crumbly. After drying, the candies should hold their shape, feel dry on the outside and be soft and creamy when you bite them.

Tips for the best result

• Use gel food coloring, not liquid; liquid coloring makes the dough sticky.
• Do not cook the syrup past 235°F (113°C), or the dough will be dry and crumbly.
• Work while the dough is warm; cover the pieces you are not rolling with plastic wrap.
• Wipe the knife with a damp towel between cuts for clean, sharp triangles.
• If the dough is too sticky, knead in 1 to 2 tsp more powdered sugar.

Variations and substitutions

• Chocolate candy corn: knead 1 tbsp unsweetened cocoa powder into the yellow portion and use brown, orange and white stripes.
• Thanksgiving candy corn: use brown, orange and white for an autumn harvest look.
• Christmas candy corn: make red, green and white stripes and add a drop of peppermint extract.
• Honey flavor: replace 1 tbsp of the corn syrup with honey for a flavor closer to the classic candy.
• Easy version: instead of ropes, press each color in a layer into a small loaf pan lined with plastic wrap, then slice and cut into triangles.

Make ahead

Homemade candy corn is perfect for making ahead of Halloween parties. Make it up to 1 week before and keep it in an airtight container at room temperature, with parchment paper between the layers so the pieces do not stick together. Let the candies dry for a few hours before packing them in treat bags.

Storage and reheating

Store the candy corn in an airtight container at a cool room temperature for up to 2 weeks, away from heat and humidity. You can refrigerate it for up to 1 month; let it come to room temperature before opening the container so it does not get sticky. For longer storage, freeze it in a freezer bag for up to 3 months and thaw it in the sealed bag. No reheating needed.