Home made Candy Corn

Candy Corn

Step by step instructions for making homemade candy corn this Halloween, or anytime you need a candy corn fix. 


  • 1 1/4 cup powdered sugar
  • 6 1/2 teaspoons nonfat dry milk
  • 1/4 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/3 cup light corn syrup
  • 2 1/2 tablespoons water
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla
  • 2 - 3 drops orange and yellow gel paste food coloring


  1. Combine the powdered sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined.
  2. Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer.
  3. Add the vanilla and the dry mix and stir until well combined. Pour onto a cookie sheet lined with parchment paper or aluminum foil. Cool for 10 to 15 minutes, until the mixture is cool enough to handle.
  4. Divide the dough into 3 equal pieces. Pinch off about 1/3rd of one ball and add it to one of the other two. Leave the small ball white. Add the orange coloring to the medium sized ball and yellow coloring to the larger ball. You could make all colors equal, but when you shape them you will end up with a thick white point and a sliver of yellow at the bottom.
  5. Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.
  6. Lay the strands on top of each other or side by side - yellow, orange, then white (this is the order of store bought candy corn) and press them together using your fingers. Cut into 4-inch pieces (I assume this is to make the next step easier, I think it is optional, or you could make the pieces longer). 

    homemade candy corn -
  7. Shape each 4 inch piece into a triangular snake with white on top and yellow on the bottom.

    homemade candy corn -
  8. Use a sharp knife dipped in water to cut each wedge into individual candies. Press gently to reshape and smooth out the cut edges as needed (dip fingers lightly in water if it becomes too sticky).
    homemade candy corn -
  9. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.

Recipe Notes

Alton Brown's original directions call for the color order as white, yellow than orange. But store bought candy corn is white, orange then yellow. I made them according to his directions, hence the pictures are in reverse order of the store bought version. The written instructions below are for the store bought order.