Cornflake Candy
This classic no-bake treat combines crispy cornflakes with a sweet, caramelized coating, resulting in an irresistible crunch. Perfect for holidays, parties, or a simple homemade dessert.
Equipment
- Saucepan
- Wooden Spoon
- Baking Sheet
- Parchment Paper
Ingredients
Main Ingredients
- 5 cups cornflakes
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
Optional Add-Ins
- chocolate (melted) for drizzling
- mini marshmallows for a chewy texture
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium heat, combine the granulated sugar and light corn syrup. Stir constantly until the sugar dissolves and the mixture just begins to boil, about 4–5 minutes. Do not overcook to avoid hardening the candy.
- Remove from heat and stir in the creamy peanut butter until the mixture is smooth and well combined.
- Immediately add the cornflakes to the peanut butter mixture. Gently stir to coat all the cornflakes evenly, being careful not to crush them.
- Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet, forming small clusters. Work quickly, as the mixture will begin to set.
- Allow the clusters to cool and set at room temperature for about 20–30 minutes before serving. For faster setting, place the baking sheet in the refrigerator for 15–20 minutes.
- Optional: Once the clusters have set, drizzle melted chocolate over the top for added sweetness, or mix in mini marshmallows before shaping the clusters for a chewy texture.
Notes
For a festive touch, shape the clusters into wreaths and decorate with red and green sprinkles. Store the candy in an airtight container at room temperature for up to a week. Avoid refrigeration, as it can make the candy sticky or chewy.