If you love nostalgia with your sugar rush, you’ll love this
Let me tell you, cornflake candy is basically my answer to those days when you want to whip up something sweet but also be lying on the couch in, oh, ten minutes. I first made this candy with my aunt on a rainy Saturday; we ended up eating half the batch before it even set—she blamed the weather, I blamed my lack of willpower. Honestly, there’s just something about the smell of melting peanut butter and sugar that makes a person weak at the knees. And if I’m being totally honest, half the fun is licking the spoon. (Please tell me I’m not alone in this?)
Why I always come back to this recipe
I make cornflake candy when I’m feeling a bit nostalgic or, let’s be real, when my sweet tooth comes calling louder than my will to cook. My family goes absolutely nuts for it—my brother once called it "breakfast," which I do not recommend, but I get it. The candy’s got this perfect mix of crunchy, gooey, and sweet. Plus, no oven required. (So, when it’s 90 degrees out, you won't melt faster than your candy.) The only real problem? Washing the pot after. Sometimes the mixture sticks like old chewing gum to a shoe, but I’ve got a trick for that below.
Gather your stuff (or, what I use when I’m not making a grocery run)
- 1 cup (about 250g, give or take) sugar – I've used brown sugar in a pinch, and it works, but it's a bit stickier.
- 1 cup light corn syrup – Some folks swap this for golden syrup, and my grandma swore by Karo, but honestly, whatever’s lurking in your cupboard is fine.
- 1 cup creamy peanut butter – Crunchy is fine if you like a bit more texture; I've tried almond butter, but it tastes a tad too 'health food' for my crew.
- 6 cups cornflakes (a big ol’ handful, then another for snacking) – Name brand, store brand, whatever. Once I used Frosted Flakes—too sweet, even for me.
- Optional: Pinch of salt (I sometimes skip this, but it does bring out the flavors)
- Optional: ½ teaspoon vanilla extract (once I forgot to add it, didn’t notice much difference, but maybe you will?)
How I actually make it (and what usually goes wrong)
- Start by lining a baking sheet with wax paper. I always forget this step and end up scrambling, but it's worth it, trust me.
- In a big saucepan (bigger than you think you need), combine the sugar and corn syrup. Bring it to a boil over medium heat, stirring constantly. This bit goes from "not hot" to "molten lava" very fast, so don’t get distracted by your phone. Or your cat.
- Once it boils, pull it off the heat and stir in the peanut butter. It’ll look weird at first, kind of like melted clay, but keep stirring! This is where I usually sneak a taste—careful, it’s hot!
- Add in your cornflakes. Fold gently so you don’t crush them all into dust, though every batch has a few casualties. (Some people like it extra crunchy, but there’s such a thing as too much crunch, right?)
- Spoon the mixture onto your prepared sheet in little mounds. I use two spoons, but my cousin swears by an ice cream scoop. You do you.
- Let them cool for a while. I say 30 minutes, but honestly, I've eaten them warm out of impatience. Still good, just messier.
Notes that might save you some grief
- If you cook the sugar mixture too long, your candy will be hard as a rock. Learned that the hard way—nearly broke a tooth.
- Peanut butter brands don’t matter much, but natural peanut butter makes things a bit runnier. Not bad, just messier.
- Actually, if you run out of wax paper, parchment works okay, but foil sticks more than I’d like.
- Don’t try to double the recipe in one pot unless you’ve got arms like an Olympic rower. Mixing gets tough fast.
If you’re feeling experimental…
- I once added a handful of mini marshmallows at the end. Melty, sweet, but a little too gooey for my taste.
- A friend sprinkles dark chocolate chips on top—fancy, right? It actually works pretty well, especially if you like that whole salty-sweet vibe.
- Tried swapping cornflakes for rice cereal. Not as crunchy. Kind of just… there. But hey, experiment and see what you like!
Tools of the trade (or what I use when I can find it)
- Big saucepan – but once I just used a Dutch oven, it was fine.
- Wooden spoon – metal works, but gets hot fast. If you have to use a plastic one, just don’t leave it in the pot. (Don’t ask.)
- Wax paper or parchment – Or just grease a baking sheet if you’re out. A bit stickier, but it works.
- Spoons or ice cream scoop – I’ve even used my hands (not recommended unless you like sticky fingers for hours).
How to keep these fresh (Good luck!)
Honestly, these never make it past day one at my place, but in theory: store in an airtight container at room temp. They’ll keep for about a week, but after three days, they start to lose that snap. You can put parchment between layers if you’re fancy. Or just eat them all and call it a day—no judgment.
Here’s how we serve 'em (and a few odd traditions)
I plop a few on a plate with a glass of milk and call it dessert, but my neighbor once crumbled one over ice cream—life-changing. At Christmas, we stick a red M&M on top for "reindeer noses" (not my idea, but the kids love it). And occasionally, they show up at potlucks (where they mysteriously disappear before dinner).
Lessons learned (sometimes the hard way)
- I once tried to rush the boiling step—ended up with a grainy, weirdly soft candy. Not worth it. Let it come to a proper boil, but don’t wander off.
- Don’t add the cornflakes too soon, or they get soggy. Timing matters. Who knew?
- Actually, I find it works better if you mix in half the cornflakes, then the rest. Easier to stir, less cereal dust everywhere.
Questions I actually get asked (and my honest answers)
- Can I make this without corn syrup?
Maybe, but it won't set quite the same. Honey is a bit too strong-tasting for me, and maple syrup just gets runny. If you're determined, give golden syrup a shot; it’s close. - Do these freeze well?
I tried once—came back weird and chewy, not crunchy. So, I wouldn’t. But you can always check out Southern Living's version for other ideas. - Are they gluten-free?
If you get certified gluten-free cornflakes, sure. But double-check—some brands sneak wheat in. There’s a good explainer at Celiac.org. - Can I add extra stuff like nuts or coconut?
Absolutely! I toss in a handful of chopped pecans sometimes. Coconut makes it chewier—my husband likes it, I’m on the fence. - Is this the same as haystacks?
Sort of? Haystacks usually have chow mein noodles instead of cornflakes. I prefer this version, but to each their own!
So that’s my take on cornflake candy—simple, sweet, a little messy, and always vanishing faster than I can hide them from my family. If you try it, let me know what twist you add! And if you want more old-school treats, check out this peanut butter candy—it’s dangerously good. Happy (sorta) baking!
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 5 cups cornflakes cereal
- ¼ teaspoon salt
- ½ cup chopped peanuts (optional)
- ½ cup semi-sweet chocolate chips (optional for drizzle)
Instructions
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1Line a baking sheet with parchment paper and set aside.
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2In a large saucepan over medium heat, combine the sugar and corn syrup. Stir constantly until the mixture comes to a gentle boil.
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3Remove the saucepan from heat and stir in the peanut butter, vanilla extract, and salt until smooth.
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4Gently fold in the cornflakes and chopped peanuts until evenly coated.
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5Drop spoonfuls of the mixture onto the prepared baking sheet. Let cool until set, about 20 minutes.
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6If desired, melt chocolate chips and drizzle over the candies before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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