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 first batches of the candy corn were straightforward and became popular among the farmers and consumers from the Midwest. 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 machinery, however, meant that the candy corns were fabricated seasonally; only from March to November. The appearance and the taste of the classic candy corn have remainedd the same during the century of its production.
In its first years of production, candy corn has been 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 making candy corn is similar to the making of most candy products but with added steps.
Like most candy, sugar, corn syrup and other ingredients were put in huge kettles that 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 individuals called stringers. These stringers walked backward while pouring the candy out into trays. These trays have been imprinted with kernel shapes and padded with cornstarch. The stringers made three moves and poured candy of different colors to produce the signature tri-color appearance of the candy corn. The three colors were white, yellow and orange. The candy corn then cooled, hardened and the cornstarch allowed easy detachment from the mold. These were then grouped in bags. In the beginning 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. Modern candy manufacturers use a method called the’Corn Starch Molding Procedure’. In this procedure, a tray with depressions full of cornstarch is used and the candy corn is made from the bottom up in 3 colour passes to create the tri-color effect. The first step of the process is filling one quarter of the depression on the tray with yellow syrup which is then permitted to partially set. When it’s tough enough, the orange syrup is poured over the yellow syrup while leaving enough space and is allowed to partially set. When it’s set, the depression is then filled with the white syrup and is cooled until hard. In the cooling process, the three layers have the ability to stick together. When cool, the candy is removed from the trays and become little candy corns with three colors. The candy corns are grouped and packaged in pouches and then shipped to the different candy shops nationwide.