This old-fashioned cornflake candy is a classic no-bake dessert made with only 5 ingredients and takes under 30 minutes to make without a candy thermometer!
You can make this easy peanut butter cornflake candy in under 30 minutes without a candy thermometer!
For more easy no-bake desserts, check out my no-bake cookies, cheesecake balls, and chocolate salami.
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Why this recipe works
- One-Pot Method: You only need a single saucepan to melt the ingredients. No extra bowls to wash.
- 4 Simple Ingredients: Made entirely with basic pantry items you already have at home.
- Perfect Chewy Texture: The quick stovetop steps make sure the candy stays soft and chewy, never rock-hard.
Ingredients
Before you start, measure your ingredients so you can work quickly before the mixture sets. Full measurements are in the recipe card below.
Cornflakes: Use plain, unsweetened cornflake cereal. Do not use frosted cornflakes, or the candy will turn out too sweet.
Peanut Butter: Use standard, commercial creamy peanut butter (like Skippy or Jif). Do not use natural oil-separating peanut butter, or the candy will not hold its shape.
Granulated Sugar: White granulated sugar or caster sugar works best to dissolve completely into the syrup.
Light Corn Syrup: Creates a smooth, glossy emulsion and provides the necessary chew.
Vanilla Extract (optional): Adds a depth of warm flavor essential for homemade candy.
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
In a medium saucepan, add the light corn syrup, granulated sugar, creamy peanut butter, and vanilla extract.
Place the saucepan over medium-low heat. Stir constantly with a rubber spatula to melt the peanut butter and dissolve the sugar completely.
Keep stirring just until the mixture begins to gently bubble around the edges (about 4 to 5 minutes). Do not let it come to a rolling, violent boil. Immediately remove the saucepan from the heat.
Pour the fresh cornflakes directly into the saucepan (or into a large bowl if your pan is too small).
Gently fold with your spatula until all the flakes are evenly coated in the warm peanut butter glaze. Work quickly before the sugar cools.
Use a cookie scoop or two spoons to drop heaping portions of the mixture onto your prepared baking sheet, keeping the clusters about 2 inches apart.
Allow the candy to set at room temperature for 20 to 30 minutes until firm. Enjoy!
Expert Tips
- Watch the Heat closely: Because you are melting the peanut butter directly with the sugars, keep the heat on medium-low. If the pan gets too hot, the oils in the peanut butter will separate, making your candy greasy and brittle.
- Do Not Overcook: Remove the pan from the stove the exact second you see bubbles form. Overcooking dries out the natural moisture in the syrup, which turns the clusters hard to chew once cooled.
- Work Fast: The sugar mixture begins to set the moment it leaves the stove. Have your baking sheet lined and your cereal measured out before you turn on the burner.
- Use a Cookie Scoop: A greased 1.5-tablespoon cookie scoop ensures perfectly even, round candy shapes without getting a sticky mess all over your hands.
Troubleshooting & FAQs
Even though the corn syrup prevents the sugar from crystallizing, the candy can still get rock-hard if the mixture is left to boil for too long on the stove. This cooks off the water content in the syrup. Make sure to pull the pot off the heat as soon as it begins to bubble.
Yes! If you prefer extra crunch, you can swap the creamy peanut butter for crunchy peanut butter at a 1:1 ratio.
This happens if the mixture is taken off the stove too early, before the sugar can fully melt and merge with the corn syrup. It can also happen if you use a natural, drippy peanut butter that lacks structural fats.
Storing
Store your cornflake candy clusters in an airtight container at room temperature for up to 5 days. Layer them with parchment paper so they do not stick together.
Do not refrigerate them, as the cold moisture in the fridge will make the cereal soggy.
Freezing
Freezing is not recommended. Freezing introduces moisture that ruins the crisp crunch of the cornflakes and dries out the peanut butter coating.
Substitutions
Cornflakes: Replace with Rice Krispies, Special K, or crushed saltines.
Light Corn Syrup: Swap 1:1 with honey or brown rice syrup. Honey creates a softer set; brown rice syrup maintains the chew.
Granulated Sugar: Swap 1:1 with packed light brown sugar for a deeper caramel flavor.
Peanut Butter (Nut-Free): Replace 1:1 with sunflower seed butter (SunButter) or cookie butter.
Variations
Chocolate: Stir ½ cup of chocolate chips into the warm syrup before adding the cereal.
Sweet & Salty: Mix ½ cup of crushed pretzel pieces into the cornflakes before coating.
Gooey Marshmallow: Fold 1 cup of mini marshmallows into the mixture along with the warm syrup.
Holiday Wreaths: Stir green gel food coloring into the melted syrup, shape the coated cereal into rings, and top with red M&Ms.
Equipment
- Large Baking Sheet: To hold the candy clusters while they cool and set.
- Parchment Paper: Prevents the sticky syrup from cementing itself to your pans.
- Medium Saucepan: Used to heat and dissolve the ingredients safely.
- 1.5-Tablespoon Cookie Scoop: The easiest tool to portion out clean, uniform candy shapes.
More peanut butter recipes
Peanut Butter Brownies- Fudgy, moist chocolate brownies stuffed with a thick layer of creamy peanut butter.
Chewy Peanut Butter Cookies- Made with creamy peanut butter, an extra-chewy center, and intense peanut flavor.
Peanut Butter Balls With Rice Krispies- Crunchy, no-bake peanut butter treats that come together in minutes.
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📖 Recipe
Easy Cornflake Candy (No Candy Thermometer)
Ingredients
- 3 cups Cornflakes not sugar frosted
- ½ cup Corn syrup light corn syrup
- 1 teaspoon Vanilla extract Optional
- ½ cup Peanut butter creamy, Jiff style
- ½ cup Granulated sugar
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
- In a medium saucepan, add the light corn syrup, granulated sugar, creamy peanut butter, and vanilla extract.
- Place the saucepan over medium-low heat. Stir constantly with a rubber spatula to melt the peanut butter and dissolve the sugar completely.
- Keep stirring just until the mixture begins to gently bubble around the edges (about 4 to 5 minutes). Do not let it come to a rolling, violent boil. Immediately remove the saucepan from the heat.
- Pour the fresh cornflakes directly into the saucepan (or into a large bowl if your pan is too small).
- Gently fold with your spatula until all the flakes are evenly coated in the warm peanut butter glaze. Work quickly before the sugar cools.
- Use a cookie scoop or two spoons to drop heaping portions of the mixture onto your prepared baking sheet, keeping the clusters about 2 inches apart.
- Allow the candy to set at room temperature for 20 to 30 minutes until firm. Enjoy!
Notes
- Watch the Heat closely: Because you are melting the peanut butter directly with the sugars, keep the heat on medium-low. If the pan gets too hot, the oils in the peanut butter will separate, making your candy greasy and brittle.
- Do Not Overcook: Remove the pan from the stove the exact second you see bubbles form. Overcooking dries out the natural moisture in the syrup, which turns the clusters hard to chew once cooled.
- Work Fast: The sugar mixture begins to set the moment it leaves the stove. Have your baking sheet lined and your cereal measured out before you turn on the burner.
- Use a Cookie Scoop: A greased 1.5-tablespoon cookie scoop ensures perfectly even, round candy shapes without getting a sticky mess all over your hands.
Kathy says
This is my new go to treat for parties, barbecues and family time. So simple and easy these do not last long in our house
Thank you
Kat