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.
Servings: 24 cookies
Calories: 162kcal
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
Calories: 162kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 106mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg
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