Cornflake Candy
This easy 3-ingredient Cornflake Candy is sweet, crunchy, and ready in minutes. It’s the perfect no-bake retro treat to add to your holiday dessert spread.
I love how certain recipes remind you of childhood and this Cornflake Candy is a classic old-fashioned treat that does exactly that. Nostalgic and beyond simple to make with 5 ingredients, this recipe is a delicious homemade candy for any occasion. It’s easy enough for a last-minute dessert, but special enough to serve at parties or for the holidays.
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Crunchy, chewy, and perfectly sweet, Cornflake Candy comes together with creamy peanut butter and crispy cereal, but no candy thermometer required. Plus, it’s customizable, so feel free to add in marshmallows or chocolate, too. This no-bake, no-fuss homemade Cornflake Candy is an oldie but a goodie, and one to definitely keep in the rotation.
If you like this recipe, be sure to also try these light and crispy Ritz Cracker Cookies and these easy Haystack Cookies for more tasty no-bake holiday treats.
Table of Contents
Why You’ll Love This Recipe
- Quick no-bake treat. With just a handful of ingredients and a simple process, this treat comes together fast, in just minutes. Have these ready to serve in no time.
- Just a handful of pantry ingredients. Whip these up with just 5 ingredients you already have in your pantry.
- Kid-friendly recipe. Simple to make with familiar ingredients, these are great for baking with the whole family.
- Perfect for cookie trays. Festive and customizable, these are ideal for cookie swaps, host gifts and holiday treat plates.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Sugar: For sweetness.
- Light Corn Syrup: The candy binder that gives a chewy texture and glossy appearance.
- Peanut Butter: Nutty and flavorful, use creamy for a smooth texture.
- Vanilla Extract: Use pure vanilla for the best flavor.
- Cornflakes Cereal: Light and crispy, for the ultimate crunch.
Tools You’ll Need
How To Make Cornflake Candy
- Line two baking sheets with parchment paper or wax paper. Set aside.
- In a medium saucepan over medium heat, combine the sugar and corn syrup. Stir constantly until the sugar dissolves and the mixture just begins to bubble.
- Remove from heat and immediately stir in peanut butter and vanilla until smooth and fully combined.
- Directly in the saucepan or in a large bowl, gently fold the peanut butter mixture with the cornflakes.
- Using a scoop or 2 spoons, drop spoonfuls of the mixture onto the prepared baking sheets. Let the candy set at room temperature until firm, about 30 minutes.
- For a festive touch, sprinkle with holiday sprinkles before they set. Once they’ve set completely, you could also add chocolate. If doing so, melt milk, semi-sweet, or white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth. Drizzle on top or dip the bottom of each candy into the melted chocolate then allow the candies to dry completely.
Expert Tips
- Fold gently. Gently incorporate the ingredients with a spatula. Stirring too hard will crush the cornflakes and change the texture.
- Work quickly. Try your best to move fast with the warm coating mixture so it doesn’t harden in the pot. It’ll be easiest to work with this way.
- Use a cookie scoop. If you have one on hand, these are helpful to create evenly sized clusters.
- Let the sugar mixture reach a full boil briefly. This will ensure the clusters will set firmly.
Variations
- Make a chocolate version. Use melted chocolate and butterscotch chips for another sweet flavor profile.
- Add mix-in’s. Add mini M&Ms or sprinkles for a festive look and extra crunch.
- Use crunchy peanut butter. Swap the creamy variety for crunchy for even more peanut flavor and texture.
- Try different cereals. Swap cornflakes for rice cereal, or rice or corn squares, for a different crunch.
Storage
Store any leftovers in between layers of parchment or wax paper in an airtight container at room temperature, or in the fridge, for up to 1 week. Allow the candy to come to room temperature before enjoying again for the best, softened texture.
Leftovers can be stored in an airtight container in the freezer for up to 3 months. Thaw and allow to come to room temperature before serving.
Cornflake candy is a great make-ahead treat. Assemble up to a week in advance and store in an airtight container until ready to enjoy. We recommend eating them within the first 3 days for the crunchiest texture but they’ll last longer if you need!
Frequently asked questions
This could happen if your sugar mixture is undercooked. Be sure to let it come to a rolling boil to ensure it’ll hold the clusters together properly.
Sure – you can omit the peanut butter and use sunflower seed butter mixed with some honey or maple syrup instead.
Definitely – make this candy with rice cereal, rice or corn squares (Chex) or even Cheerios.
It usually takes about 20-30 minutes for them to set at room temperature. You can speed up the process by popping them into the fridge for 10-15 minutes, too.
More Easy Candy Recipes
Cornflake Candy
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 6 cups cornflakes cereal
Instructions
- Line two baking sheets with parchment paper or wax paper. Set aside.
- In a medium saucepan over medium heat, combine the sugar and corn syrup. Stir constantly until the sugar dissolves and the mixture just begins to bubble.
- Remove from heat and immediately stir in peanut butter and vanilla until smooth and fully combined.
- Directly in the saucepan or in a large bowl, gently fold the peanut butter mixture with the cornflakes.
- Using a scoop or 2 spoons, drop spoonfuls of the mixture onto the prepared baking sheets. Let the candy set at room temperature until firm, about 30 minutes.
- For a festive touch, sprinkle with holiday sprinkles before they set. Once they've set completely, you could also add chocolate. Melt milk, semi-sweet, or white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth. Drizzle on top or dip the bottom of each candy into the melted chocolate then allow the candies to dry completely.
Notes
Storage
- Store leftovers in between layers of parchment or wax paper in an airtight container at room temperature, or in the fridge, for up to 1 week. Allow the candy to come to room temperature before enjoying again for the best, softened texture.
- Leftovers can be stored in an airtight container in the freezer for up to 3 months. Thaw and allow to come to room temperature before serving.
- Cornflake candy is a great make-ahead treat. Assemble up to a week in advance and store in an airtight container until ready to enjoy. We recommend eating them within the first 3 days for the crunchiest texture.
Tips
- Fold gently. Gently incorporate the ingredients with a spatula. Stirring too hard will crush the cornflakes and change the texture.
- Work quickly. Try your best to move fast with the warm coating mixture so it doesn’t harden in the pot. It’ll be easiest to work with this way.
- Use a cookie scoop. If you have one on hand these are helpful to create evenly sized clusters.
- Let sugar mixture reach a full boil briefly. This will ensure the clusters will set firmly.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
