Corn Flake Candy - My Recipe Treasures (2024)

FAQs

Why is my cornflake candy hard? ›

Why is my cornflake candy hard? This usually means that you cooked the peanut butter and sugar mixture for too long. It is important that you cook it at medium heat and not on high heat.

Frosted Flakes or Frosties is a breakfast cereal, produced by WK Kellogg Co for the United States, Canada, and Caribbean markets and by Kellanova for the rest of the world, and consisting of sugar-coated corn flakes. It was introduced in the United States, in 1952, as "Sugar Frosted Flakes".

It is made up of Milled Corn, Sugar, Malt Flavoring, High Fructose Corn Syrup, Salt, Iron, Niacinamide, Sodium Ascorbate and Vitamins.

Although corn flakes may seem to be a great breakfast option, they are not very healthy, as their nutritional profile doesn't qualify it for a healthy low-calorie breakfast food.

If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

The first cold breakfast cereal, Granula (not the same as granola), was invented in the United States in 1863 by James Caleb Jackson, operator of Our Home on the Hillside which was later replaced by the Jackson Sanatorium in Dansville, New York.

1. Cheerios. America's favorite cereal by both revenue and boxes sold is Cheerios.

Days after the CEO of Kellogg's KLG suggested that inflation-weary families should eat cereal for dinner, some outraged consumers pointed out that the cereal and snack company had raised its own prices in recent years and called for a three-month boycott of Kellogg's products.

You've now collected a bunch of black particles in the corner of the bag. That's the iron used to 'fortify' the cereal. Breakfast cereal factories add food grade iron powder to their cornflakes. That's a different kind of iron, compared to the iron in for example spinach or red meat.

Special K was introduced by the Kellogg Company in 1955 and was originally marketed as a way to lose weight. It is made mainly from grains such as rice, wheat, and barley, while Corn Flakes' main ingredient is, rightfully so, made with flakes of corn.

What is the black flake in corn flakes? ›

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

While corn flakes can be part of a balanced breakfast occasionally, relying on them daily may lead to nutrient deficiencies due to their high sugar and low protein content. Opt for whole-grain cereals with less added sugar and pair with protein-rich foods for a more balanced meal.

Eating too many cornflakes (or any other food) may lead to weight gain because excess calories convert to fat and get stored in our bodies. However, cornflakes are generally low in fat and calories and can fit into a weight-loss diet when enjoyed in the right amounts.

To speed that process along, leave the candy in a loosely covered container with a damp paper towel. If the candy is not wrapped, place a double sheet of plastic wrap between the damp towel and the candy. Change the damp towel every two to three days. It will still probably take a month or so for the candy to soften.

In a pot or, preferably, enameled sauce pan, melt candy corn with water with medium heat. Frequently stir as the candy corn melts, and keep stirring once it starts boiling. We want to heat the sugar as high as we can without it burning. When smaller bubbles have turned to large bubbles, you're at the right temperature.

Hard candies contain more sugar than moisture and are cooked to high temperatures, which allows the sugar to form into a hard and brittle texture. Soft candies, on the other hand, have a higher moisture content and are cooked to lower temperatures, giving them a chewy texture.

Because hard candies have a low moisture content, it will absorb moisture from the air, making it softer. In the case of soft candies, they have a higher content, and when the air is less moist than the candy then some of the moisture will be released into the air, making the soft candy hard.