How to make gluten-free candy corn

Written by ignacio rial-schies Google
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How to make gluten-free candy corn
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Doctors don’t know why coeliac is on the rise. It may be due to changes in the way wheat is grown and processed, or the ubiquity of gluten in medications and processed foods.

— Tara Parker-Pope, New York Times health columnist.

Around Halloween, this colourful and tasty candy is grown-ups’ and kids’ favourite alike. The corn's easily recognisable white, orange and yellow stripes, make them one of the holiday’s most memorable features. Since most commercially available brands are not suited for people with wheat intolerance or coeliac disease, you can use this recipe to prepare your gluten-free candy corn right at home! This very simple recipe only calls for a few ingredients: marshmallows, powdered sugar, water and food colouring.


The fist step is to cover your counter lightly with powdered sugar. Grab a bowl and put the marshmallows into it. Pour the water on them and microwave for 1 minute. Once you take them out of the microwave, the marshmallows should have puffed up.

Making the dough

Stir the marshmallows until they have melted and formed smooth paste. If lumps remain, stir again and microwave for another 30 to 45 seconds. While stirring, incorporate the powdered sugar slowly and stir until the paste is so thick that stirring is no longer possible. Pour the mixture onto the previously dusted surface. Sugar might not have incorporated into the mix completely. This is normal. Knead the dough, work the sugar into the marshmallow with your hands until the mixture is smooth and loses its stickiness. More sugar can be added if necessary. Divide into three even balls and set one aside. That will be the white tip of your candy corn.


Take the other two balls and flatten them. Add 4 or 5 drops of yellow food colour to one of the discs and orange food colour to the other. In turn, fold the discs and knead just like before. Continue kneading until the dough is of a uniform colour.

Making the "corns"

Roll the yellow dough into a long, thin cylinder. Keep it less than 1 cm (⅓ inch) thick. Repeat the process with the orange and white dough. Once finished, you should have three worm-like strips of similar width and length. Now you should join the strips lengthwise. If the dough is still slightly sticky, a little pressure will be enough to get their sides to stick together. If not, wet their sides with a pastry brush or by dipping your finger in water and rubbing it lightly over them. Press the strips firmly together. Let them dry for 15 minutes. Use a large knife to cut triangles out of the strip.

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