Candy corn is a confection in the United States and Canada, popular primarily in autumn around Halloween. Candy corn was created in the 1880s by George Renninger of the Wunderlee Candy Company; the three colors of the candy mimic the appearance of kernels of corn. Each piece is approximately 3 times the size of a whole kernel from a ripe or dried ear. Candy corn is made primarily from sugar, corn syrup, artificial coloring and binders. A serving size of 22 pieces contains 140 calories and no fat. Candy corn pieces are traditionally cast in three colors: a broad yellow end, a tapered orange center, and a pointed white tip. A popular variation called "Indian corn" features a chocolate brown wide end, orange center and pointed white tip. In recent years confectioners have introduced additional color variations suited to other holidays, including Christmas and Easter
History Candy corn has a legacy that goes back over a hundred years. The Philadelphia-based Wunderlee Candy Company's George Renninger, invented this popular candy back in the 1880's. Wunderlee Candy Company was the first to manufacture candy corn as a result. Then, in 1900, the Goelitz Candy Company (which later became the Jelly Belly Candy Company) started making these candies and continues to make candy corn today. Candy corn's introduction gained instant popularity among farmers due to it's appearance of an actual piece of corn. Additionally, the three color on a single candy was revolutionary in its day - the masses went bonkers for candy corn. However, since there manufacturing wasn't automated back then, candy corn was made seasonally between the months of March and November. Candy corn is the same now as it was way back then and is a Halloween favorite.
How it's made Back in 1900, it took quite a few workers to make candy corn eight months out of the year. The corn syrup, sugar, and other candy corn ingredients were cooked together in massive pots, producing a watery mixture . A thick, creamy sugar paste and marshmallow are mixed in to provide a smooth texture and kick. Then, the 45 pounds molten hot candy were transferred into smaller buckets referred to as runners. Workers called stringers then emptied the candy into cornstarch molds which gave the candy corn their kernel shape. Three passes were needed to layer the white, then orange, then yellow colors. Back then, candy corn was carried in wagons, packed in wooden crates and barrels.
Today, the process by which candy corn is made remains very similar. Nowadays, machines do the bulk of the work.
Candy makers use a process called corn starch molding. Corn starch is used to fill a tray, creating candy corn shaped indentations. Candy corns are built from the top to the bottom in three waves of color. First, the indentation is partially filled with white syrup. Next, when the white is partiall set, they add the the orange syrup. The creation is then finished up by adding the yellow syrup and then cooled. The candy starts fusing together while it cools. After cooling the candies, the trays are dumped out, the corn starch is sifted away, and the candy corn is ready to be sent out to a store near you.
It seems that every holiday has a particular food item that no one wants to touch. Christmas has the fruitcake. Thanksgiving has cranberry sauce. New Year's has cabbage. Despite this fact, these items always manage to make their way into the house for the holidays. Why? A brave few people actually try these bizarre foods sitting all alone in the reject pile on the table and actually enjoy them? So what food … more
Many people do not realize that candy corn is at it's peak flavor potential when it is at its freshest. I think one reason it is disliked by so many is that they end up eating stale candy corn. If you are fortunate enough to get some that is made by a sweets specialty shop, then you are in for a treat!