Why in the world would you make candy corn from scratch? Three reasons:

Unlike manufactured versions, homemade candy corn delivers a singularly satisfying sensation, a one-two punch of flavor and texture. Remember when you asked me that about marshmallows? Exactly. Because you can. (And it’s a lot simpler than you think.)

Why put nonfat dry milk in candy? Besides flavorful milk sugars, dry milk contains a good dose of milk proteins that can also absorb liquid and coagulate into a kind of gel. This happens in the presence of enzymes and acids such as those found, albeit in small amounts, in corn syrup.

Both U.S. standard and metric measurements are listed, but for consistent results, go metric.

This recipe first appeared in Season 14 of Good Eats.

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