Candy Corn

Total Time:
1 hr 10 min
45 min
20 min
5 min

60 to 80 pieces

  • 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
Watch how to make this recipe.
  • 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.

  • 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.

  • 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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3.9 45
When this was posted on Facebook yesterday I copied it but I had a question I needed an answer to, that I never received. The recipe calls for dry milk--- but it doesn't say if it is instant dry milk or non-instant. I would guess the instant kind, but does it matter? item not reviewed by moderator and published
I love this! I'm not a big candy corn fan, but this is so fresh, and pretty much tastes like vanilla-sugar. Not processed tasting at all, like the store-bought kind. You do have to work quickly when it comes to dying the dough - I only waited a few mins, and started dying as soon as it didn't actually burn me. Also, don't skip the butter slicer if you can get one. It took me hours to shape all of those little triangles, but it was worth it! item not reviewed by moderator and published
This recipe can be a little intimidating, but don't be afraid! On my first try I failed, I let the candy cool off for too long. I got it right on my second batch. You should start working the candy as soon as it doesn't burn your hands, which was about 3 minutes for me. I highly recommend getting the butter slicer because it really helps get the job done fast. WORK FAST! DON'T DILLYDALLY! The end result is just so darn delicious! LOVE this recipe! item not reviewed by moderator and published
OK.... I'll try again tomorrow. First time I made it I realized why I had to pulse the dry ingredients..... to get the powdered milk to ...powder... ick. Threw it out! Second time I made it. layed the dough out on my silicone sheet, waited almost 10 minutes, still too hot but... added the food coloring and it all began to crackle up in my hands.. tastes good though :- I'll try again tomorrow night. thinking that I shouldn't bring the heat all the way to 230 deg???? item not reviewed by moderator and published
Very Tasty, but I need to work faster next time! item not reviewed by moderator and published
tasted like a million bucks but they didn't look that great. i have no idea how he got the white part so pointy? item not reviewed by moderator and published
Delicious, made me never want to buy store bought ever ever again. It is a little time consuming to roll each piece out and get them to look nice, I also used a pizza cutter and my orange butt shaped end would roll pointy as i cut them so i had to go back and reshape them after they were cut, but definitely delicious and consistency perfect. Alton, you are the man. item not reviewed by moderator and published
We loved them. Took no time to make the dough. Had some trouble trying to get the shape right. It was smooth and creamy, not waxing or gritty. I will make it again. item not reviewed by moderator and published
Just a reminder that any candy is very difficult to make properly when the humidity is high. I never make candy on a hot humid day or on a rainy day. The sugar absorbs too much moisture from the air resulting in a gooey product. item not reviewed by moderator and published
I went with the teaspoons instead of tablespoons for the water, and went to 240 degrees. I alse added a little honey. The texture was good on the first couple i rolled out, but as it cooled it got really hard to meld the three colors together. I used a pizza cutter to slice them and it worked really well. The end result was really good. item not reviewed by moderator and published
Ok. Love Alton, love the recipe. But realized why I think we are having some trouble. The first ingredient is 4.5 ounces of powdered sugar, but it also says that is equivalent to 1 1/4 cups. That is twice as many cups as it is ounces, right? We've been using the cups and it was too thick. item not reviewed by moderator and published
Fantastic! It was much better than the store-bought kind. The only issue I had was that as the dough cooled off & became too stiff to roll. I put it in the microwave at the LOWEST power for 3 to 5 seconds (no more of you will have a goopy mess in your microwave. The dough softened up and I was able to roll & shape it just fine. item not reviewed by moderator and published
I wanted to make butterfingers and didn't have candy corn and ran across this recipe so thought I'd give it a try. But I'm an improviser, so I can't honestly tell you how this recipe came Instead of using powdered milk (since I didn't have any, I substituted 2 1/4 tablespoons of milk and left out the water. After I got it all cooked up and added what it called for, I also added about 1/4 cup of cocoa and sugar (which just happened to be sitting within reach on the cabinet and about 1/3 cup of crunchy peanut butter. Oh my. I may have to hide it from was good. item not reviewed by moderator and published
I made 2 batches. For the first try, I had the heat up too high and it turned to stone. The 2nd batch I cooked to 230 and it was too runny. I put it back on the stove to cook to 240 and still too runny. So I added more powdered sugar and that seem to do the trick. I also added about a tablespoon of honey to the wet mixture and it turned out just like store bought. Cut each piece by hand and then shaped it. It was a lot of work and I don't think I would do it again, but I'm glad I did it. item not reviewed by moderator and published
Delicious! When I made it the first time, the candies were too soft. The second time, I took other reviewers' suggestions of raising the temp to 240 F, and it worked wonderfully! A great holiday variation: substitute the vanilla with a combination of 1/4 tsp of vanilla and 1/4 tsp of peppermint extract, and color as desired for whatever winter holiday you like. (I tried just peppermint, and it was missing something. The combo of vanilla and peppermint was a great balance. item not reviewed by moderator and published
I made the candy corn and went by the recipe exactly, and it came out perfect. So much better than the store bought candy corn. item not reviewed by moderator and published
Disappointing. tried this twice. yummy, but just got goop, not dough. i'll try again, and follow the recommendation that its 2 1/2 teasp instead of tbsp. maybe that'll help. item not reviewed by moderator and published
Good stuff! item not reviewed by moderator and published
I always want to kick myself when I don't read the reviews before.. and of course I had similar problems with the consistency of the "dough" and a few days later they are still soft... they taste amazing but the texture of them doesn't give me the candy corn experience that I like... Definitely will make them again following everyone's temperature and water corrections. item not reviewed by moderator and published
I also made these the first time according to directions, and they were goopy, and I had to throw them away. Then I used less water, and boiled the syrup to 240 degrees, and voila, they were perfect. I do agree with others that othere types of flavorings will be good, so that is my next direction. Thanks Alton, love the show! item not reviewed by moderator and published
Yet another winning recipe from Alton! He's my hero! Some candy-making tips for those who have had problems: - NEVER use teflon coated pots. Use a stainless steel pot. Many will disagree with me, but trust me, your sugar will crystallize sooo much better. - Altitude affects temperature when making candy. Reduce the desired temperature by 2 degrees per 1,000 feet of altitude over 1,000. I spent the last 10 years living at 6400 feet, so all my candy making recipes I reduced by 11 degrees. - Humidity affects candy making. It's best to make candy when it is dry out, the lower the humidity, the better. - Margarine does not equal butter. Don't use margarine in candy making when the recipe calls for butter. Margarine has a much higher water content than butter and can be the primary cause of "goop" syndrome! Hope this helps some! item not reviewed by moderator and published
I love candy corn as it is, but homemade candy corn is even better than from the store. Another plus is that all of the ingredients are so cheap you are spending probably less than a dollar to make this. I have another recipe for candy corn and although I used all of Alton's measurements and steps, I did allow the sugar mixture to reach 240 degrees before I took it off the stove. The 'dough' was easy to work with and when left over night the candy corn hardened nicely. Great recipe and lots of fun! item not reviewed by moderator and published
The candy tasted really good and the instructions were complete and easy to follow. I made these over Thanksgiving break with my brother in-law and it was very fun. You can bend a metal coat hanger to hold a regular digital thermometer in the boiling mixture and it will work very well. We also used parchment paper and didn't have any problems with it. item not reviewed by moderator and published
My son and I had a great time making these. They are easier than you think and very tasty. You won't save money by making your own, but you will impress the neighbors! item not reviewed by moderator and published
This candy was easy to make and very delicious. I recommend using a small pot for your sugar/butter mixture or your candy thermometer may night reach the mixture. I found that it is easier to roll out the candy on a silpat rather than trying to do it on parchment. Overall: Easy, delicious and versatile. I'd like to try using peppermint extract next time or even almond...mmm. item not reviewed by moderator and published
I have NEVER in my life liked candy corn until now. I made this recipe for my family and friends this Halloween and everyone including me, loved it. I had never made any type of candy at home before and found this recipe easy to follow and it turned out really well. Thank you Alton :) item not reviewed by moderator and published
These are way tastier than the ones you buy in the store. Like fresh, homemade marshmallow and so buttery. They are very time consuming, so grab a friend, but they are very impressive and so adorable. The only reason I gave the recipe 4 stars instead of 5 was because I think there's a problem with the amount of water as the reviewer ian.m suggested. It should probably read 2 1/2 tsp. not 2 1/2 Tbsp. The first time I made them, they were so sticky and impossible to work with, I had to throw them away. The next day I tried again with less water and voila! They came out just fine. Thinking maybe Cupid Corn in February -- Red, Pink & White. item not reviewed by moderator and published
My daughter has Celiac disease (gluten intolerant and she can not eat the store bought version of candy corn due to cross contamination. We made Alton's version on Saturday and it turned out better then we could have hoped. It was a fun father/daughter project, looked great and tasted even better. Next time we may use honey as a flavoring in place of the vanilla. item not reviewed by moderator and published
Worked well and tastes awesome. Very labor-intensive, however. I was originally going to make two batches, but by the time I was finished with the first, my hands hurt from rolling the candy and trying to form the corn shapes. Weighing was VERY important, as was using a good candy thermometer and zeroing it out first (boil water with it that day, water boils at 220 and stays there - if it hits a plateau and doesn't budge up anymore at a full boil, add/subtract what you need to determine how accurate the candy thermometer really is, then adjust your candy temp accordingly), a good tip the local cake store recommended. item not reviewed by moderator and published
Tastes great, but I also got a big gooey mess. I tried to fix it and make it more like a dough by adding some powdered sugar, and working it, like I would bread dough and flour. It seemed to work, then I made it into the candy corn shapes. I'm letting it harden right now, but it's already been over 2 1/2 hours, and they are still pretty soft. I think if I make them again, I would make sure to weigh the ingredients instead of using cups and tablespoons, etc. If I do make them again, it probably won't be until next Halloween, because these are really labor intensive!! item not reviewed by moderator and published
this recipe is hard and doesn't work that well they always come out like blobs item not reviewed by moderator and published
Tastes great. I was concerned by comments from some of the other reviewers that said they got a gloppy mess, so I cooked the sugar mixture to nearly 240. BIG MISTAKE. The results were so hard that it was impossible to knead in color, roll or cut. It tasted like candy corn, but I couldn't get it to look like candy corn. Next time I'll make sure I follow Alton's directions as written. I prefer the ingredients given as weight rather than volume. Much more accurate. item not reviewed by moderator and published
I thought they tasted OK but it was hard to roll and way to sticky. If you want to try go ahead I just don't think it is worth the trouble. item not reviewed by moderator and published
They came out ok... but wouldn't make again. I agree with a comment below about chilling. I chilled them too, making cutting out shapes easier. Also, seemed a bit gooey when pulled at the 230 temp (Thread Stage 230-235ºF) suggested/listed by the recipe. I think the Soft-ball Stage 235-240ºF would make better "candy corn" like shape and would hold its shape when pressed. Hopefully, my girlfriend (a candy corn junkie) will like these. Side note: I like the accuracy of weighed ingredient recipes. Especially with baking and candy making. item not reviewed by moderator and published
I had to make 3 batches. The first one came out like goop, it was super sticky, and I couldn't work with it. I did a second batch and cooked it about ten degrees hotter. It was a little better, but I still couldn't work with it, no matter how long I let them cool. It was really shiny, and it didn't look like a dough or paste at all like it did on the show. Then I remembered how sensitive sugar and candymaking is to humidity, and it's been raining recently. I only put in 1 tsp of water in the third batch, instead of 2 1/2 tbsp, and this time after it cooled it came together like a dough just like in the show. item not reviewed by moderator and published
A suggestion: Chill the wedge before you cut them. They come out much nicer. That said: I so wanted to like this. My wife is gluten-intolerant and commercial candies are iffy (because they're often made on equipment shared with wheat products. But the final result tastes like powdered milk! Bleh. Every recipe I can find calls for powdered milk. I am going to think about alternatives. Maybe cream added with the butter, since that's used to make caramel. Everything else was great though, including method and consistency (though I might go a little higher in temp to make them firmer. > BretA: I'm thinking of using orange extract instead of vanilla. Ooooh, good idea. item not reviewed by moderator and published
This turned out beautifully. I have never made this texture of candy before and it's really satisfying to bite into, not to mention delicious. My 7-year-old son helped with the coloring and shaping; we had a blast. I did not have a butter slicer so I used a dinner knife. Also only had liquid food coloring, which did not seem to negatively affect them in any way. They taste like Spritz cookie dough; not much chance any will survive to see Halloween. You can see a photo of them here: item not reviewed by moderator and published
Tastes like candy corn, and wasn't too difficult to make. The method of adding the color to the dough worked exactly as shown on the episode. (Just add the drops, fold the dough over, and press it out in a sheet of parchment paper, repeating the folding and pressing 10 - 12 times.) If I make it again, I'm thinking of using orange extract instead of vanilla. item not reviewed by moderator and published
Tastes great, but all I ended up with was a mess of goop. Much like a really really thick and sticky batter, nothing like a nice smooth and roll-able dough. I followed the recipe and weighed the ingredients, but still failed. What did I do wrong? item not reviewed by moderator and published
I tried this twice. The first batch I'm going to use as cement pavers in my garden. The second batch was better because I watched the temperature more carefully. When he says 230 degrees that is what he means. It is misleading to use that butter cutting thing That would be a sticky mess. As with all candy, I cut them with a knife that has been wrapped in parchment paper so that they do not stick. Then I had to shape them with my clean fingers to make them really look right. They taste wonderful. A lot of work but worth it if you love candy corn. as I do. I was confused by the measurements. Who measures sugar in ounces? I would prefer cups and tablespoons. item not reviewed by moderator and published
The candy corn is delicious and when I followed the recipe to the letter it turned out exactly as promised. item not reviewed by moderator and published
I am so confused! I did everything that the recipe said and I also got a pile of goop. I may try again but I doubt it, and I was so excited to try this after I watched it. =( item not reviewed by moderator and published
The candy solidifies quickly, so it's easiest to add the coloring when you add the dry ingredients. It'll be unicolor, but it will save you having to knead it into the candy while it's hardening. Also, don't let it cool too much. The recipe's cooling time is too long. If you cool it for that long, it will become too hard. item not reviewed by moderator and published
oh Alton how you have failed me, (tear tear) I have made other candy corn recipies and never had a problem. This never set up for me, I followed the recipe to the T and I now have a bowl of orange white and yellow mush setting on my counter. It "TASTES" great but I don't know what I am gonna do with my bowl of putty :( item not reviewed by moderator and published
Yup, it tastes like candy corn, which is why I gave it only 4 stars (I'm not a big fan. Ours turned out thicker than Alton's so we had to work fast. If we had cooled it for 15 minutes as the recipe suggests, we would not have been able work it. It was a fun rainy day activity to do with our 9 year old. item not reviewed by moderator and published

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