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homemade candy corn with honey spilling out of a bucket that looks like a jackolantern with a black and holographic print napkin that says "happy halloween"

Homemade Candy Corn with Honey

Adapted from Alton Brown. If you're even remotely a fan of the store-bought stuff, you're going to lose your mind over this Homemade Candy Corn recipe made with real honey. It tastes like regular candy corn and Bit O' Honey had a baby! As an added bonus, it's a fun STEAM activity to do with your kiddos while Trick-or-Treating is out of the question.
5 from 2 votes
Prep Time 25 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 90 pieces
Calories 18 kcal



  • In the bowl of a food processor fitted with the blade (or a blender if you don't have one), combine powdered sugar, dry milk powder and salt. Pulse to combine and cut milk powder into finer pieces, about 30 seconds. Set aside.
  • In heavy bottomed saucepan, combine sugar, corn syrup, honey and water. Bring to a simmer and allow to cook for 4 minutes undisturbed.
  • Clip candy thermometer to side of saucepan, ensuring the bulb isn't touching the bottom of the pan. Add butter and stir to combine. Cook until at least 235F and no more than 240F, then remove from heat. (See notes)
  • Stir in vanilla and dry mixture with a silicone spatula until well combined. Pour out onto Silpat or parchment lined cookie sheet to cool. After about 15 minutes, the dough should be cool enough to handle.
  • Separate dough into 3 equal pieces. Color each piece (starting with 2-3 drops) of gel food coloring then knead to achieve desired and uniform color.
  • Separate each piece into two halves. Starting with one piece of each color, roll out into a long, thin strand, about ½" thick and 2' long.
    Stack the colors in the desired order, then gently smoosh (vertically) together all three pieces with your fingertips, being careful not to obscure the middle color.
    Using the palm of your hand, vigorously rub the top of the triad strand to flatten it and increase its sheen. Flip the piece over and repeat with your palm until mostly smooth.
    Repeat with other three strands.
  • Using a bench scraper (or sharp knife) cut each strip into small triangles by alternating your tip left and right /. Continue until all pieces are formed.
  • Allow to cool completely, then store in single layers separated by parchment in an airtight container for up to 10 days.


  • If you don't have a candy thermometer, you can figure out which stage your candy is in using this water method.
  • If you are using a glass thermometer, this video is great for teaching kids how to properly read one.
  • Be sure to supervise children during the candy making process. Do not allow young children to touch the candy while it is cooking! It is super hot and will stick to skin. Bench scrapers are advised for letting the little ones cut pieces.
  • Feel free to switch up the colors to your liking!
  • If you want a stark white dough, omit the honey and sub more light corn syrup instead.


Calories: 18kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 18mgPotassium: 6mgSugar: 4gVitamin A: 16IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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