Candy Corn has been the most favorite candies for over a century now, they are undoubtedly the creamiest tasting candies too. The article features all the facts that are there to know of the history, manufacturing and background of this Halloween star.
Party-Throwers and goers and trick-or-treaters always hit the store to get candy corns for their parties. The tiny white, orange and yellow striped candies are iconic during the holiday season and this legacy goes back centuries.
According to the stories, George Renninger, a candymaker at the Wunderlee Candy Company in Philly, cam up with a tricolor candy in the 1880s. The Goelitz Confectionery Company then introduced the candy to the masses in the late 19th Century. The company by the name of Jelly Belly Candy Co., has the longest history in the industry of making candy corns. Over the years the methods and processes might have changed but the recipes have remained all the same. The company even came up with a candy corn flavored jellybean in honor of Goelitz.
Candy corn starts as a mixture of sugar, fondant, corn syrup, vanilla flavor, and marshmallow creme. The candy corn ingredients are melted into a liquid candy called slurry. It is then colored and ran through a cornstarch molding process to create each kernel. Wooden trays filled with cornstarch are imprinted with rows of candy corn molds, where the layers are individually deposited from bottom to top.
The mixture cools in the tray, which seals the three layers together. The kernels of candy corn are sifted from the trays and polished in large drum pans with edible wax and glaze to create their irresistible, hand-grabbable shine.