Old Fashioned Cornflake Candy

An old fashioned recipe that heralds back to our childhoods. We are them like cookies but they are really more like a candy . . . as in full of sugar. This is Barry’s mid-week treat!

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
   
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
   
   
   
   
6. Once dried and fully set, place in small cupcake liners. 

Recipe without photos . . .

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
6. Once dried and fully set, place in small cupcake liners.