Candy corn was created in the 1880s by George Renninger of the Philadelphia, PA-based Wunderle Candy Company.
More than $35 million pounds of this treat will be produced in 2014. That’s almost 9 billion pieces! The sweet kernel dates back to the 1880s before the telephone and automobile were invented.
Each kernel has three colors, about 7 calories and a lot of sugar. Most people either love them or hate them. Candy corn is actually made with corn syrup.
The Candy Corn has grown into other holidays besides it's most famous: Halloween, the traditional white, yellow and orange colors. For Thanksgiving the bottom yellow is replaced with the color brown, making it Indian Corn.
Christmas brings red, green and white kernels, Valentines Day offers Cupid Corn comprised of red, pink and white kernels. Easter delivers, Bunny Corn consisting of pastel blues, yellows, pinks and greens. Each piece is approximately three times the size of a real kernel from a ripe or dried ear.
How is Candy Corn made? The process is called corn starch modeling. Manufacturers first combine sugar, corn syrup, carnauba wax, and water and cook them to form a slurry. Fondant is added for texture and marshmallows are added to provide a soft bite. Machines heat the mixture and pour them into triangle shaped molds. Three passes, one for each colored section, are required during the pouring process. They then head into a drum to finish off the polishing process.
Candy corn can be eaten as a candy, included in a dessert or a drink.
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