Candy Corn

Candy Corn, Candy, Halloween, Treat

This popular confection was the brainchild of George Renninger who had been an employee of this Wunderlee Candy Company in 1880 and the candy was first produced there. In 1900, the Goelitz Candy Company began its production of candy corn. This was because of its agrarian’corn kernel’ appearance. When the producers added a tri-color design, it was revolutionary and it caused a nationwide craze. The absence of machines, however, supposed that the candy corns were fabricated seasonally; only from March to November. The appearance and the taste of the traditional candy corn have remained the same throughout the century of its production.
In its early years of production, candy corn was made largely by hand by tens of thousands of people who worked during the eight months a year it was in season. The process of earning candy corn is like the making of the majority of candy products but with extra steps.
Like most candy, sugar, corn syrup and other ingredients were put in huge kettles which were heated until they were slurry. When the desired texture was achieved, the forty-five pounds of hot candy was poured onto large 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 were imprinted with kernel shapes and padded with cornstarch. The stringers made three moves and poured candy of different colors to make the signature tri-color appearance of the candy corn. The three colours were white, orange and yellow. These were then grouped in luggage. In the starting years, the candy corns were introduced in special wooden boxes, tubs and cartons. They were then delivered to candy shops by wagon.
Nowadays, the candy corn manufacturing process is done mostly by machines but the process in essence has not changed much. Contemporary candy makers use a method called the’Corn Starch Molding Process’. In this process, a tray with depressions filled with cornstarch is used and the candy corn is made of the bottom up in 3 color passes to create the tri-color effect. Step one of the method is filling one quarter of the depression on the tray with yellow syrup which is then permitted to partially set. When it is hard enough, the orange syrup is poured over the yellow syrup while leaving sufficient room and is allowed to partially set. When it is 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 colours. The candy corns are grouped and packaged in pouches and then sent to the different candy shops nationwide.

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