What to Do With Leftover Candy Corn: 20 Ideas and Recipes

When October comes to a close, you might find an excess of candy corn from various Halloween festivities. While these sugary morsels are a popular seasonal treat, it’s easy to become overwhelmed by the abundance of leftover candy corn at the end of a season.

But leftover Halloween candy corn is nothing to fear. There are numerous creative and delicious ways to put that leftover candy corn to good use.

Leftover Candy Corn Recipes

This list of unique yet delicious recipes will inspire you to make homemade treats that will use leftover 

Candy Corn in Baking

Are you feeling adventurous with your leftover candy? Baking is an excellent way to put those colorful treats to good use. Incorporate candy corn into your favorite recipes to create delightful baked goods that everyone will love.

2. Candy Corn Brownies

Mix chopped candy corn into your brownie batter for a sweet surprise, bake as usual, and enjoy the caramel pockets it creates within the chocolatey treat.

Ingredients

• 1 cup (225 g) unsalted butter, melted
• 2 cups (400 g) granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup (125 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• ½ tsp salt
• 1 cup (160 g) candy corn, chopped
• Optional: ½ cup (90 g) semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together melted butter and sugar until smooth.
3. Add vanilla and eggs, one at a time, whisking after each until well combined.
4. In a separate bowl, sift together flour, cocoa powder, and salt.
5. Stir dry ingredients into wet ingredients until just combined (don’t overmix).
6. Fold in chopped candy corn and chocolate chips, if using.
7. Spread the batter evenly into the prepared pan.
8. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
9. Cool completely before cutting into squares.

Notes

• For extra festivity, press a few whole candy corn pieces onto the top of the batter just before baking.
• If you like gooier brownies, bake closer to 28 minutes; for firmer, go toward 32.

Ingredients

• 12 oz (340 g) semi-sweet or dark chocolate (chopped or chips)
• 12 oz (340 g) white chocolate (chopped or chips)
• 1 cup (160 g) candy corn
• ½ cup (50 g) pretzels, broken into small pieces
• ½ cup (60 g) roasted salted peanuts (or almonds, optional)

Instructions

1. Prepare a baking sheet: Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Melt chocolate base: In a microwave-safe bowl, melt the semi-sweet chocolate in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt gently over a double boiler.
3. Spread the base: Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread evenly into a rectangle about ¼ inch thick. Let it set slightly (5 minutes at room temperature or 2 minutes in the fridge).
4. Melt white chocolate: Using the same method, melt the white chocolate until smooth.
5. Top with mix-ins: Spread the white chocolate evenly over the semi-sweet layer. Immediately sprinkle candy corn, pretzels, and peanuts evenly over the surface. Press them lightly into the chocolate with the back of a spatula.
6. Set the bark: Allow to cool at room temperature until fully hardened, or refrigerate for about 30 minutes.
7. Break into pieces: Once set, lift the bark from the tray and break it into rustic shards.

Notes

• You can swap peanuts for dried cranberries or raisins for a sweet-tart contrast.
• Store bark in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.

4. Peanut Butter Candy Corn Blondies

For all the peanut butter lovers out there, try incorporating leftover candy corn into your blondie recipe. The combination of peanut butter and candy corn creates rich and sweet bars.

Ingredients

• 1 cup (250 g) creamy peanut butter
• ½ cup (115 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) light brown sugar, packed
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 ¼ cups (155 g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (160 g) candy corn, roughly chopped
• ½ cup (90 g) peanut butter chips or white chocolate chips (optional, but recommended)

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together peanut butter, melted butter, brown sugar, and granulated sugar until smooth.
3. Add eggs and vanilla extract; whisk until fully incorporated.
4. In a separate bowl, combine flour, baking powder, and salt.
5. Gently stir the dry ingredients into the wet mixture until just combined.
6. Fold in chopped candy corn and peanut butter (or white chocolate) chips.
7. Spread the batter evenly into the prepared pan.
8. Bake for 25–28 minutes, or until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
9. Cool completely in the pan before cutting into squares.

Notes

• Press a few extra whole candy corn pieces on top of the batter before baking for a festive finish.
• For gooier blondies, bake closer to 25 minutes; for firmer bars, bake toward 28 minutes.
• These bars are sweet and rich, so smaller squares go a long way!

5. Candy Corn Fudge

Fold candy corn into white chocolate fudge, let it set, and cut into squares for a festive and colorful twist on a classic dessert.

Ingredients

• 3 cups (510 g) white chocolate chips
• 1 can (14 oz / 397 g) sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups (240 g) candy corn
• Optional topping: festive sprinkles or extra whole candy corn

Instructions

1. Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
2. Melt the base: In a medium saucepan, combine white chocolate chips, sweetened condensed milk, and butter. Cook over low heat, stirring constantly, until the mixture is smooth and fully melted.
3. Flavor it: Remove from heat and stir in vanilla extract.
4. Add candy corn: Fold in 1 cup of the candy corn. Reserve the remaining ½ cup for topping.
5. Set the fudge: Pour the mixture into the prepared pan, spreading evenly with a spatula. Press the reserved candy corn (and sprinkles, if using) gently onto the top.
6. Chill: Refrigerate for at least 2 hours, or until firm.
7. Slice and serve: Lift the fudge out by the parchment, cut into small squares, and enjoy!

Notes

• Store in an airtight container in the fridge for up to 1 week.
• This recipe is very sweet cutting into bite-sized squares makes it easier to serve at parties.
• For a swirl effect, melt ½ cup milk chocolate and drizzle over the top before chilling.

Check out my Christmas dessert charcuterie board!

Remember, when using candy corn in baking, it’s essential to keep an eye on the cooking time, as the sugar in the candy may cause quicker browning or melting.

Ingredients

For the cupcakes:

• 1 cup (125 g) all-purpose flour
• ½ cup (60 g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) vegetable oil (or melted butter)
• 1 tsp vanilla extract
• ½ cup (120 ml) buttermilk
• ½ cup (120 ml) hot water or hot brewed coffee (for deeper flavor)
• 1 cup (160 g) candy corn, roughly chopped

For the frosting:

• 1 cup (225 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar
• ½ cup (45 g) unsweetened cocoa powder
• ½ tsp salt
• 2 tsp vanilla extract
• 3–4 tbsp heavy cream or milk

Optional decoration:

• Whole candy corn pieces for topping

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
3. Mix wet ingredients: In a large bowl, beat eggs and sugar until light and fluffy. Add oil and vanilla extract, mixing until combined.
4. Combine: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Stir gently to combine.
5. Add hot water/coffee: Slowly pour in hot water (or coffee) and whisk until smooth the batter will be thin, that’s okay.
6. Fold in candy corn: Gently stir chopped candy corn into the batter.
7. Fill liners: Divide batter evenly among cupcake liners, filling about ⅔ full.
8. Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
9. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Frosting:

1. In a large bowl, beat softened butter until creamy.
2. Add powdered sugar, cocoa powder, and salt. Mix on low speed until combined.
3. Add vanilla extract and 2 tbsp of cream/milk. Beat on high for 2–3 minutes until fluffy, adding more cream as needed for desired consistency.
4. Pipe or spread frosting onto cooled cupcakes.
5. Top with whole candy corn pieces for decoration.

Notes

• Candy corn melts while baking, creating gooey little pockets in the cupcakes keep an eye on oven time to avoid overbrowning.
• You can also bake these without candy corn inside and just use them as decoration on top if you prefer less gooeyness.
• Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

And don’t be afraid to get creative with your recipe. Mix and match various ingredients to combine with candy corn and discover new flavors in your baked goods.

Incorporating Candy Corn into Delicious Desserts

Along with its use as a seasonal baking staple, your leftover candy corn can make a tasty addition to various desserts.

7. Candy Corn Ice Cream

One simple and irresistible treat is candy corn ice cream. Fold some candy corn into softened vanilla ice cream, then refreeze it for a Halloween-themed dessert perfect for any time of year.

Ingredients

• 1 ½ cups (255 g) candy corn
• 1 cup (240 ml) heavy cream (for melting the candy corn)
• 2 cups (480 ml) heavy whipping cream (for whipping)
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1 tsp vanilla extract

Instructions

1. Melt candy corn: In a small saucepan, combine candy corn and 1 cup heavy cream. Cook over low heat, stirring often, until the candy corn fully melts into the cream (about 8–10 minutes). The cream will turn a vibrant orange. Remove from heat and let cool completely.
2. Whip the cream: In a large mixing bowl, whip the remaining 2 cups of heavy whipping cream with a hand mixer or stand mixer until stiff peaks form.
3. Combine base: In another bowl, whisk together the sweetened condensed milk, vanilla extract, and cooled candy corn cream until smooth.
4. Fold together: Gently fold the whipped cream into the candy corn mixture, being careful not to deflate it.
5. Freeze: Pour mixture into a loaf pan or freezer-safe container, smooth the top, and cover with plastic wrap or a lid. Freeze for at least 6 hours, or until firm.
6. Serve: Scoop into bowls or cones. For extra fun, top with additional candy corn pieces or sprinkles.

Notes

• This is a no-churn recipe, so no ice cream machine is needed.
• If you prefer less sweetness, reduce the candy corn to 1 cup.
• Best enjoyed within 1–2 weeks for freshness.

9. Candy Corn Jello

For a playful dessert, whip up some candy corn Jello. Make layers of different flavors that match the candy corn colors, mix in some candy corn, and pour into a mold one color at a time, allowing each layer to set slightly between. Once set, you’ll have a candy-corn-colored candy corn Jello.

Ingredients

• 1 (3 oz / 85 g) box lemon Jello (yellow layer)
• 1 (3 oz / 85 g) box orange Jello (orange layer)
• 1 packet (about 2 ½ tsp) unflavored gelatin
• 1 cup (240 ml) cold water
• 2 cups (480 ml) boiling water (divided)
• 1 cup (240 ml) sweetened condensed milk (for the white layer)
• Whipped cream, for topping
• Candy corn, for garnish

Instructions

Yellow Layer

1. Dissolve lemon Jello in 1 cup boiling water.
2. Add ½ cup cold water and stir until combined.
3. Pour into clear cups or a 9×13-inch glass dish. Refrigerate for 30–40 minutes, or until set but not firm.

Orange Layer

1. Dissolve orange Jello in 1 cup boiling water.
2. Add ½ cup cold water and stir until combined.
3. Gently pour over the yellow layer. Refrigerate another 30–40 minutes until set.

White Layer

1. In a small bowl, sprinkle unflavored gelatin over ½ cup cold water; let bloom for 5 minutes.
2. Add ½ cup boiling water and stir until gelatin dissolves.
3. Stir in sweetened condensed milk until smooth.
4. Let cool to room temperature, then gently pour over the orange layer.
5. Chill for at least 2 hours, or until fully set.

Serve

1. If using a large pan, cut into squares or triangles. If using cups, top directly.
2. Finish with whipped cream and a few candy corn pieces for decoration.

Notes

• To avoid layers blending, make sure each layer is mostly set before pouring the next.
• Clear cups show off the candy corn effect beautifully.
• Can be made 1 day ahead; keep chilled until serving.

10. Candy Corn Rice Krispie Treats

Put a twist on a classic treat by adding candy corn to your rice krispie treats. Melt marshmallows with butter, stir in the cereal and candy corn, and press the mixture into a pan to set.

Ingredients

• 3 tbsp (45 g) unsalted butter
• 1 (10 oz / 283 g) bag mini marshmallows (about 6 cups)
• 6 cups (150 g) Rice Krispies cereal
• 1 ½ cups (240 g) candy corn
• Optional: ½ cup (90 g) white chocolate chips for drizzling

Instructions

1. Prepare the pan: Grease or line a 9×13-inch baking pan with parchment paper.
2. Melt butter and marshmallows: In a large pot over low heat, melt butter. Add marshmallows and stir until completely melted and smooth.
3. Add cereal: Remove from heat and quickly stir in Rice Krispies until evenly coated.
4. Mix in candy corn: Gently fold in candy corn (reserve a handful for topping).
5. Press into pan: Spread mixture into the prepared pan. Use a greased spatula or wax paper to press it down evenly.
6. Decorate: Sprinkle the reserved candy corn on top. If desired, melt white chocolate and drizzle over the top for extra flair.
7. Cool & cut: Let cool completely, then cut into squares or fun shapes.

Notes

You can press the mixture into round molds or cookie cutters for themed shapes (like pumpkins or stars).

For extra gooey treats, reserve 1 cup of mini marshmallows and fold them in with the candy corn at the end.

Best eaten within 2–3 days. Store covered at room temperature.

12. Candy Corn Pizza

If you’re feeling adventurous, try adding candy corn to your pizza. Before adding the cheese, sprinkle a thin layer of candy corn on your pizza toppings. The candy will be baked into the pizza, adding a sweet contrast to the savory flavors.

13. Butterfingers with Candy Corn

Make your candy corn butter by melting equal parts candy corn and peanut butter together. Spread this mixture on a sheet of wax paper and place another sheet on top. Roll out the mixture evenly and let it cool. Once set, cut into bars and get your homemade Butterfinger-inside-like candy bars.

14. Taffy and Lollipops

Melt candy corn to create a pliable, taffy mixture. You can shape this taffy into balls, twists, or even lollipops. Just stick a lollipop stick into the taffy while it’s still warm and let it harden around the stick.

15. Candy Corn-Infused Oreos

Give your Oreos a sweet and colorful update by mixing crushed candy corn into the cream filling. Just twist open an Oreo, add a pinch of crushed candy corn to the center, and press the cookie back together. Enjoy your upgraded sandwich cookie as a unique and festive treat.

16. Candy Corn Pudding Shots

Combine vanilla pudding with liquor, stir in chopped candy corn, chill in shot glasses, and serve with whipped cream for a fun, adult-friendly treat.

Candy Corn Drinks

Who says candy corn has to be eaten? These simple ideas take candy corn liquid.

18. Candy Corn Milkshake

One delicious way to use candy corn is to make a milkshake. Blend vanilla ice cream, milk, and a handful of candy corn pieces for a sweet and creamy treat. The candy corn adds a delightful flavor, and the vibrant colors make for a visually appealing dessert.

19. Candy Corn Hot Chocolate

Try creating a candy corn hot chocolate for a warm, genuinely seasonal beverage option. Melt a few pieces of candy corn in a saucepan with milk and chocolate chips. Once everything is melted and well combined, pour into a mug and top with whipped cream or marshmallows for a cozy drink perfect for a chilly autumn day.

Candy Corn Craft

Wrapping Up: Leftover Halloween Candy Recipe Ideas

With these recipes, your leftover candy corn will quickly transform from a post-Halloween nuisance to a coveted ingredient in your fall baking and treat-making repertoire. Enjoy the process of creating and sharing these sweet delights!

If you do not want more desserts and candy, why not make yourself a yummy candy corn martini and relax?

One-Pot Cooking Rocks!