Candy corn

Candy Corn, Candy, Halloween, Treat

This may surprise some but candy corn has been in circulation for at least a hundred years. In 1900, the Goelitz Candy Company started its production of candy corn. The business changed its name to the Jelly Belly Candy Company and still continues production of the candy corn to this day. This was because of its agrarian’corn kernel’ appearance. When the producers added a tri-color layout, it was revolutionary and it caused a nationwide craze. The lack of machines, however, meant that the candy corns were manufactured seasonally; only from March to November. The appearance and the taste of this classic candy corn have remained the same throughout the century of its production.
In its first years of production, candy corn was made mostly by hand by thousands of people who worked during the eight months a year it was in season. The process of earning candy corn is similar to the making of the majority of candy products but with added steps.
Like many candy, sugar, corn syrup and other ingredients were put in huge kettles that were heated until they were slurry. Then, marshmallow and fondant was added to the mix to provide the candy crunch and a smooth consistency. When the desired texture was achieved, the forty-five pounds of hot candy was poured onto big buckets called runners. These runners were subsequently carried by people called stringers. These stringers walked backwards while pouring out the candy into trays. These trays have been imprinted with kernel shapes and padded with cornstarch. The stringers made three passes and poured candy of different colors to make the signature tri-color look of the candy corn. The three colours were white, orange and yellow. The candy corn then cooled, hardened and the cornstarch allowed easy detachment from the mould. These were then grouped in bags. In the beginning years, the candy corns were presented in special wooden boxes, tubs and cartons. They were then delivered to candy stores by wagon.
Nowadays, the candy corn manufacturing process is done largely by machines but the procedure in essence has not changed much. Contemporary candy makers utilize a method called the’Corn Starch Molding Process’. In this process, a tray with depressions full of cornstarch is used and the candy corn is produced of the bottom up in three colour passes to create the tri-color effect. The first step of the method is filling one quarter of the depression on the tray with yellow syrup that’s then allowed to partially set. When it is hard enough, the orange syrup is poured over the yellow syrup while leaving enough space and is again allowed to partially set. When it’s set, the melancholy is then filled with the white syrup and is cooled until hard. In the cooling process, the three layers are able to stick together. When cool, the candy is removed from the trays and become small candy corns with three colors. The candy corns are grouped and packed in pouches and then shipped to the various candy shops nationwide.

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