4 Candy corn recipes that'll blow your mind

Claire Gallam

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Candy corn was never one of my favorites. As a kid, I'd always pick it out of Halloween bags, popcorn balls and my mom's dessert recipes. As much as I hated it growing up, I have to admit I love it now. I can't tell you how or why this happened, but I can't get enough of this stuff right now.

I don't just love eating it on its own — I love mixing it into recipes I love already, like cookies, cupcakes and trail mix! These fun recipes will be huge hits with your kids, that is if you can handle sharing!

1. Candy corn sugar cookies

Candy corn sugar cookies

Serves about 12


  • 1-1/3 cups + 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 1/2 egg (or 2 tablespoons egg beaters)
  • 1/2 teaspoon vanilla extract
  • 1 cup candy corn


  1. Preheat oven to 350 degrees F. Grease a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk the flour, baking soda and baking powder together.
  3. In another bowl, beat the butter, sugar, egg (or egg beaters) and vanilla together. Beat until creamy. Add in the flour and stir to combine.
  4. Roll the dough into balls and place on the parchment paper. Bake for about 8 minutes, or until golden brown. Press about 5 to 6 candy corn pieces into the cookies, pressing down slightly. Bake another 2 to 3 minutes. Cool on a wire cooling rack and serve.

2. Layered candy corn milkshakes

Layered candy corn milkshakes

Inspired by Kara's Party Ideas.

Serves about 4


  • 1/2 quart vanilla ice cream
  • 1/2 quart orange sherbet
  • 2 cups whipped cream
  • Yellow food coloring
  • Candy corn for garnish


  1. Mix the vanilla ice cream with the yellow food coloring (a few drops) to create a bold yellow color. Scoop into 4 Mason jars or mugs, filling about 1/3 the way full. Freeze for about 30 to 60 minutes, or until set.
  2. Top the yellow ice cream with orange sherbet, filling another 1/3 the way full (so the glass or mug is 2/3 the way full). Freeze another 30 minutes.
  3. Remove from freezer and top with whipped cream (about 1/2 cup per mug). Top whipped cream with candy corn and serve!

3. Candy corn-inspired cupcakes

Candy corn inspired cupcakes

Slightly adapted from Comfort of Cooking.

Yields about 12 cupcakes


  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 cup buttermilk
  • Yellow food coloring
  • Orange food coloring
  • 1 canister vanilla frosting
  • Candy corn for garnish


  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  2. In a large bowl, beat the sugar, butter, eggs and vanilla together. In another bowl, whisk the flour and baking powder together. Add the flour mixture to the butter mixture, alternating with the buttermilk and stir to combine.
  3. Separate the cake mixture into 2 shallow bowls. Tint 1 with yellow food coloring and tint the other with orange food coloring.
  4. Layer the yellow cupcake mix into the paper liners. Top with orange cake mix, filling about 2/3 the way full.
  5. Bake for about 22 to 24 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely.
  6. Once cooled, frost with white frosting and top with a few pieces of candy corn.

4. Sweet and salty candy corn trail mix

Sweet and salty candy corn trail mix

Serves about 16


  • 1 cup M&M'S
  • 1/2 cup salted peanuts
  • 1 cup candy corn
  • 1/2 cup almonds
  • 1/2 cup peanut butter morsels
  • 1/4 cup pumpkin seeds
  • 1/2 cup Chex pieces
  • 1/3 cup raisins or dates


  1. In a large bowl, mix all of the ingredients together. Serve at room temperature or in a jar with a tight lid.

More candy corn recipes

3 Candy corn-inspired Halloween recipes
Candy corn kiss cookie recipe
Candy corn crepes

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Claire Gallam
Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for FabulousFoods.com and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.