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.
1. Candy Corn Cookies
Transform timeless sugar cookies into a seasonal delight by adding crushed candy corn to the dough. Press them onto the cookie tops before baking for a festive look. The best part is that the corn decor is great for Thanksgiving, too.
Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk
- 1 cup (160 g) candy corn, roughly chopped (plus extra whole pieces for decorating)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar together until light and fluffy (about 2–3 minutes).
- Beat in egg and vanilla until combined.
- Add dry ingredients to wet mixture in two additions, alternating with milk, mixing just until combined. Do not overmix.
- Fold in chopped candy corn.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving 2 inches between each.
- Gently press 2–3 whole candy corn pieces on top of each cookie for decoration.
- Bake for 10–12 minutes, until edges are lightly golden. Keep an eye on them—candy corn melts quickly.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If candy corn melts onto the pan, let cookies cool slightly, then trim edges with a butter knife while still warm.
- For chewier cookies, slightly underbake them.
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
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter and sugar until smooth.
- Add vanilla and eggs, one at a time, whisking after each until well combined.
- In a separate bowl, sift together flour, cocoa powder, and salt.
- Stir dry ingredients into wet ingredients until just combined (don’t overmix).
- Fold in chopped candy corn and chocolate chips, if using.
- Spread the batter evenly into the prepared pan.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- 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.
3. Candy Corn Bark
Melt your favorite chocolate and spread it onto a parchment-lined baking sheet. Scatter candy corn and other tasty mix-ins like nuts, pretzels, or dried fruit, and let it cool. Break the bark into pieces, and enjoy a delightful candy-loaded chocolate treat.
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
- Prepare a baking sheet: Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- 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.
- 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).
- Melt white chocolate: Using the same method, melt the white chocolate until smooth.
- 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.
- Set the bark: Allow to cool at room temperature until fully hardened, or refrigerate for about 30 minutes.
- 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
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together peanut butter, melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla extract; whisk until fully incorporated.
- In a separate bowl, combine flour, baking powder, and salt.
- Gently stir the dry ingredients into the wet mixture until just combined.
- Fold in chopped candy corn and peanut butter (or white chocolate) chips.
- Spread the batter evenly into the prepared pan.
- 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.
- 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
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
- 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.
- Flavor it: Remove from heat and stir in vanilla extract.
- Add candy corn: Fold in 1 cup of the candy corn. Reserve the remaining ½ cup for topping.
- 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.
- Chill: Refrigerate for at least 2 hours, or until firm.
- 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!
6. Chocolate Candy Corn Cupcakes
Elevate your classic chocolate cupcakes by adding a generous handful of candy corn. As the candy corn melts during baking, you’ll be left with gooey surprises in your cupcakes.
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
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, beat eggs and sugar until light and fluffy. Add oil and vanilla extract, mixing until combined.
- Combine: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Stir gently to combine.
- Add hot water/coffee: Slowly pour in hot water (or coffee) and whisk until smooth the batter will be thin, that’s okay.
- Fold in candy corn: Gently stir chopped candy corn into the batter.
- Fill liners: Divide batter evenly among cupcake liners, filling about ⅔ full.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting:
- In a large bowl, beat softened butter until creamy.
- Add powdered sugar, cocoa powder, and salt. Mix on low speed until combined.
- 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.
- Pipe or spread frosting onto cooled cupcakes.
- 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
- 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.
- 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.
- Combine base: In another bowl, whisk together the sweetened condensed milk, vanilla extract, and cooled candy corn cream until smooth.
- Fold together: Gently fold the whipped cream into the candy corn mixture, being careful not to deflate it.
- 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.
- 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.
8. Candy Corn Cake
You can impress your guests with a colorful candy corn cake for fancier occasions. Create striking layers by mixing candy corn colors into separate batches of cake batter and baking them in separate cake pans.
Stack the different layers, cover them with a light frosting, and decorate with leftover candy corn. You’ll have a delicious cake that resembles candy corn and is accessorized with candy corn.
Ingredients
For the cake:
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240 ml) buttermilk
- Food coloring: yellow and orange
For the frosting:
- 1 cup (225 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- ¼ cup (60 ml) heavy cream (plus more as needed)
- 2 tsp vanilla extract
- Pinch of salt
Decoration:
- 1 ½ cups (240 g) candy corn, whole
Instructions
Make the cake layers
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy (about 2–3 minutes).
- Beat in eggs one at a time, then add vanilla.
- Add dry ingredients to wet mixture in three parts, alternating with buttermilk, beginning and ending with dry. Mix until just combined.
- Divide batter evenly into three bowls:
- Leave one plain (white).
- Tint one bowl orange with food coloring.
- Tint one bowl yellow.
- Pour each batter into its prepared pan and spread evenly.
- Bake 20–24 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the frosting
- Beat softened butter until creamy.
- Add powdered sugar, vanilla, and salt.
- Slowly beat in heavy cream until frosting is smooth and fluffy. Add more cream if needed for spreadable consistency.
Assemble the cake
- Level cooled cake layers if necessary.
- Place yellow layer on a serving plate, spread with frosting.
- Stack the orange layer on top, frost again.
- Add the white layer, then frost the entire cake with a thin crumb coat. Chill for 20 minutes.
- Finish frosting the cake with the remaining buttercream, smoothing the sides and top.
- Decorate the top and base of the cake with whole candy corn pieces.
Notes
- This cake is designed to look like a giant candy corn with yellow, orange, and white layers.
- For extra fun, sprinkle chopped candy corn between the layers with the frosting.
- Store covered at room temperature for 2 days, or in the fridge for up to 5 days.
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
- Dissolve lemon Jello in 1 cup boiling water.
- Add ½ cup cold water and stir until combined.
- Pour into clear cups or a 9×13-inch glass dish. Refrigerate for 30–40 minutes, or until set but not firm.
Orange Layer
- Dissolve orange Jello in 1 cup boiling water.
- Add ½ cup cold water and stir until combined.
- Gently pour over the yellow layer. Refrigerate another 30–40 minutes until set.
White Layer
- In a small bowl, sprinkle unflavored gelatin over ½ cup cold water; let bloom for 5 minutes.
- Add ½ cup boiling water and stir until gelatin dissolves.
- Stir in sweetened condensed milk until smooth.
- Let cool to room temperature, then gently pour over the orange layer.
- Chill for at least 2 hours, or until fully set.
Serve
- If using a large pan, cut into squares or triangles. If using cups, top directly.
- 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
- Prepare the pan: Grease or line a 9×13-inch baking pan with parchment paper.
- Melt butter and marshmallows: In a large pot over low heat, melt butter. Add marshmallows and stir until completely melted and smooth.
- Add cereal: Remove from heat and quickly stir in Rice Krispies until evenly coated.
- Mix in candy corn: Gently fold in candy corn (reserve a handful for topping).
- Press into pan: Spread mixture into the prepared pan. Use a greased spatula or wax paper to press it down evenly.
- Decorate: Sprinkle the reserved candy corn on top. If desired, melt white chocolate and drizzle over the top for extra flair.
- 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.
Using Candy Corn in Unique Dishes
Haven’t found just the right candy corn recipe for you yet? Let’s get quirky.
11. Candy Corn Popcorn
Create a twist on traditional popcorn by making candy corn popcorn. Melt the candy corn, drizzle it over freshly popped popcorn, and toss until evenly coated. If you have time, roll them into popcorn balls for an easy-to-pick-up snack. Enjoy a sweet and salty snack that’s perfect for Halloween movie nights.
Ingredients
- 10 cups (about 80 g) plain popped popcorn (about ½ cup unpopped kernels)
- 2 cups (320 g) candy corn
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) light corn syrup
- ½ cup (115 g) unsalted butter
- ½ tsp salt
- 1 tsp vanilla extract
- Optional: 1 cup (170 g) white chocolate chips or pretzels for extra crunch
Instructions
- Prepare popcorn: Pop popcorn and place it in a large mixing bowl. Remove any unpopped kernels. Add candy corn and optional pretzels if using.
- Cook coating: In a saucepan over medium heat, combine sugar, corn syrup, butter, and salt. Stir constantly until mixture comes to a boil. Continue boiling (without stirring) for 4–5 minutes, until the syrup reaches 240°F (soft-ball stage).
- Flavor: Remove from heat and stir in vanilla extract.
- Coat popcorn: Carefully pour hot syrup over the popcorn mixture. Toss quickly with a greased spatula until evenly coated.
- Cool: Spread coated popcorn on a parchment-lined baking sheet. Allow to cool completely before breaking apart.
- Optional popcorn balls: While mixture is still warm, grease your hands and form into popcorn balls. Wrap individually in plastic wrap for parties or gifting.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- For a festive look, drizzle melted white chocolate over cooled popcorn and sprinkle with seasonal sprinkles.
- Works great for Halloween movie nights or bagged up as party favors.
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.
17. Candy Corn Cocktails
If you’re looking for a more grown-up concoction, consider infusing vodka with candy corn for a unique and festive cocktail. It is easy to add candy corn to a jar of vodka and let it sit for a few hours. The vodka will take on the sweet and slightly nutty flavor of the candy corn, creating a one-of-a-kind drink to enjoy with friends.
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
20. Make Your Own Candy Corn Stained Glass!
Want a fun and easy kitchen project? Try making stained glass out of leftover candy corn! Here’s how:
- Heat your oven to 300°F.
- Spread a few candy corns (about 18 pieces should do) on a parchment-lined baking tray or a silicone mat.
- Bake them for 15 minutes.
Watch as they melt into a gorgeous, stained glass-like sheet! Once it cools, it’ll crack just like real stained glass. Remember to handle it carefully. Enjoy your edible art!
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!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]