Candy corn: Difference between revisions
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[[October 30]] is National Candy Corn Day. Though most candy corn is purchased at [[Halloween]], the confection is available year-round. |
[[October 30]] is National Candy Corn Day. Though most candy corn is purchased at [[Halloween]], the confection is available year-round. |
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joe is so wrong!! |
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==Production== |
==Production== |
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Revision as of 04:27, 10 November 2009
Candy corn is a confection popular in the United States and Canada, particularly in autumn around Halloween. Created in the 1880s by George Renninger of the Wunderlee Candy Company, the three colors of the candy mimic the appearance of North American corn.[1] Each piece is approximately the size of a whole kernel from a ripe or dried ear.
Candy corn is made primarily from sugar, corn syrup and honey.[2] A serving size of 22 pieces contains 140 calories and no fat.[1]
Candy corn pieces are traditionally cast in three colors: a broad yellow bottom, a tapered orange center, and a pointed white top. A popular variation called "Indian corn" features a chocolate brown bottom, orange center and pointed white top. In recent years confectioners have introduced additional color variations suited to other holidays, including Christmas and Easter.[1]
Sales
The National Confectioners Association estimates that 20 million pounds (9,072,000 kilograms) of candy corn are sold each year.[3] The top branded retailer of candy corn, Brach's, sells enough candy corn each year to circle the earth 4.25 times if the kernels were laid end to end.[4]
October 30 is National Candy Corn Day. Though most candy corn is purchased at Halloween, the confection is available year-round.
joe is so wrong!!
Production
The main ingredients in candy corn are sugar, corn syrup, honey and a small amount of salt.[1][2]
Originally the candy was made by hand[5]. Manufacturers first combined sugar, corn syrup, and water and cooked them to form a slurry. Fondant was added for texture and marshmallows were added to provide a soft bite.[5] The final mixture was then heated and poured into shaped molds. Three passes, one for each colored section, were required during the pouring process.
The recipe remains basically the same today. The production method, called "corn starch molding,"[1] likewise remains the same, though tasks initially performed by hand were soon taken over by machines invented for the purpose.[6]
References
- ^ a b c d e Saeger, Natalie (29 October 2007). "History of candy corn. With new colors and flavors, a treat for all seasons". The Spectator. Retrieved 18 October 2008.
{{cite news}}:|section=ignored (help) - ^ a b "Unwrapped Bulk Candy Ingredients". Candyfavorites.com. Retrieved 4 October 2009.
- ^ Brach's Confections, Inc. 2004. "Brach's for Halloween. Press release. Retrieved 2006-10-03.
- ^ http://www.farleysandsathers.com/FunFacts/FunFacts.asp#zz1
- ^ a b "TLC Cooking "What is Candy Corn and How is it Made?"". howstuffworks.com. Retrieved 15 October 2009.
- ^ "Candy Corn Bulk Candy". Candyfavorites.com. Retrieved 4 October 2009.