How to Make Candy Corn

Halloween is fast approaching, and there’s no better way to get into the spooky spirit than by making your own candy corn. There’s a unique thrill in creating something at home that most people only ever buy from the store. Making candy corn from scratch not only gives you that sense of accomplishment but also lets you control the ingredients, resulting in a fresher and tastier version of this classic treat.

There’s a particular satisfaction that comes from replicating a confection that’s typically mass-produced. By making candy corn yourself, you transform simple pantry ingredients into festive, colorful kernels that are perfect for Halloween. It’s a delightful way to impress your friends and family, and you’ll likely find that homemade candy corn tastes better than any pre-packaged version.

Ingredients

For the Candy Corn:

• 1 cup granulated sugar
• ⅔ cup light corn syrup
• ⅓ cup honey
• 5 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2½ cups powdered sugar
• ⅓ cup powdered milk
• ¼ teaspoon salt

For Coloring:

• Red and yellow food coloring (gel food coloring works best)

Equipment

• Medium saucepan
• Candy thermometer
• Mixing bowls
• Rubber spatula
• Wax paper or silicone baking mat
• Sharp knife or pizza cutter

Instructions

Step 1: Prepare the Dry Mixture

In a large mixing bowl, whisk together the powdered sugar, powdered milk, and salt until well combined. Set this mixture aside—it’s ready to be incorporated later.

Step 2: Cook the Sugar Syrup

In a medium saucepan over medium heat, combine the granulated sugar, light corn syrup, honey, and unsalted butter. Stir continuously until the sugar dissolves and the mixture starts to boil.

Attach a candy thermometer to the saucepan, making sure it doesn’t touch the bottom of the pan. Allow the mixture to boil without stirring until it reaches 245°F (118°C). This temperature ensures the candy will have the right consistency—not too soft, not too hard.

Step 3: Add Vanilla and Combine

Once the syrup reaches the desired temperature, remove the saucepan from the heat. Stir in the vanilla extract.

Gradually add the dry mixture to the syrup, stirring carefully with a rubber spatula. The mixture will become thick and may be slightly challenging to stir—this is normal. Keep mixing until everything is fully incorporated and forms a dough-like consistency.

Step 4: Divide and Color the Dough

Allow the dough to cool for a few minutes until it’s warm but safe to handle. Turn it out onto a surface lined with wax paper or a silicone mat.

Divide the dough into three equal portions:

1. White Dough: Leave one portion uncolored.
2. Yellow Dough: Add a few drops of yellow food coloring to the second portion. Knead the dough until the color is evenly distributed.
3. Orange Dough: Add a combination of red and yellow food coloring (usually twice as much yellow as red) to the third portion to create orange. Knead until the color is uniform.

Tip: Wearing food-safe gloves can prevent your hands from getting stained during the coloring process.

Step 5: Shape the Candy Corn

1. Roll the Dough: On the wax paper or mat, roll each colored dough into long, thin ropes of equal length and thickness (about ½ inch in diameter).
2. Assemble the Ropes: Line the ropes next to each other in the following order: yellow on the bottom, orange in the middle, and white on top.
3. Press Together: Gently press the ropes together so they stick to each other. You can use a rolling pin or your fingers to slightly flatten the ropes, ensuring they adhere well.

Step 6: Cut into Pieces

Using a sharp knife or pizza cutter, cut the assembled ropes into triangles:

• Make straight cuts at a 45-degree angle to create the classic candy corn shape.
• Alternate the angles to maximize the number of pieces.

If the dough becomes too hard to work with, you can microwave it for 5-10 seconds to soften it slightly.

Step 7: Let Them Set

Place the candy corn pieces on some wax paper to let them dry for a few hours. This helps them firm up to the perfect texture.

Tips for Success

Temperature: Cooking the sugar syrup to the right temperature is crucial. Too low, and the candy will be too soft; too high, and it will be too hard.

Work quickly: The dough becomes harder to work with as it cools. Have your workspace prepared in advance to streamline the process.

Avoid sticky situations: If the dough is too sticky, dust your hands and the work surface with a bit of powdered sugar.

Storage: Store your homemade candy corn in an airtight container at room temperature. It should stay fresh for up to two weeks.

Candy Corn FAQs

Q: Can I substitute corn syrup?

A: Corn syrup prevents sugar crystals from forming, which is essential for the candy’s texture. Substituting it may result in a grainy texture. If you must substitute, try using glucose syrup or rice syrup, but results may vary.

Q: Why is my dough too hard or too soft?

A: This usually relates to the temperature of the sugar syrup. Make sure to use a reliable candy thermometer and cook the syrup to exactly 245°F (118°C).

Q: How can I make different flavors?

A: You can add different extracts (like almond or maple) when you stir in the vanilla. Just be cautious with the amounts to prevent overpowering the candy.

Making candy corn at home is more than just preparing a sweet treat; it’s about immersing yourself in the festive atmosphere of Halloween. This activity is perfect for involving kids or friends, turning candy-making into a fun group event. Plus, offering homemade candy corn at your Halloween party or giving it as a gift adds a personal touch that store-bought candies can’t match.