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If you’re a candy corn lover, no other candy compares. And their once-a-year availability might just be too much to handle. If so, this recipe will change your life.

Candy corn is one of Halloween’s most popular candies. According to the National Confectioners Association, candy companies produce an average of 35 million pounds of the corny candy every year. That is a whole lot of candy corn. Which isn’t actually corn at all. It just looks like it, kind of. George Renninger of the Wunderle Candy Company first thought up candy corn in the 1880s and he designed them to actually look like kernels of corn.

Candy corn is sugar. Sugar mixed with more sugar in the form of corn syrup and syrup. All that sugar is flavored with marshmallow creme and vanilla and melted together to form a slurry. The slurry is then molded and tinted to produce a triangular tri-colored treat that some will argue is as addictive as eggnog on Christmas.

If you’ve been counting down the days until candy corn hit the shelves, we commend you on your strength. If you never want to experience that wait again, we've got you covered. Homemade candy corn is possible and it tastes like the real thing. It has the same texture and flavor and color. Or not. See the beauty of this recipe is that you can customize it so that you can change the colors to make Christmas Corn or Valentine’s Day Corn or Playoff Corn. The possibilities are endless, just like your love of Candy corn.

Ready to get started? Here is the recipe that will change your life.


  • 1 cup sugar, granulated (white)

  • 2/3 cup light corn syrup or agave 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 food coloring


  1. In a large bowl, sift together powdered sugar, salt and powdered milk.

  2. In a medium saucepan, combine sugar, butter and corn or agave syrup.

  3. Bring to a gentle boil, constantly stirring, turn down heat and continue boiling for about 3-4 minutes. Mixture should read 230 degrees on a candy thermometer. If you have heat proof gloves, wear them.

  4. Remove the caramel (yes. You made caramel) from heat and stir in vanilla.

  5. Carefully and slowly add the liquid mixture to the powdered sugar mixture. Using a wooden spoon, stir together,

  6. Place candy on wax paper, and allow to cool until you are able to handle it. Knead until all incorporated.

  7. Divide into 3 equal parts and color one batch orange and the other yellow. This is where you can get creative with other colors.

  8. Roll each colored piece into long ropes. Then layer the ropes together.

  9. Gently press ropes together, and flatten with your hands to create a thick ribbon.

  10. With a sharp knife cut triangles corns out of the ribbon. Pack in an airtight container or sandwich bag to save.

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