By Thomas Wong
Created in the 1880s, candy corn was once offered only from March to November because of the work involved in the handmade process (lazy 18th century workers, right?). Now that the production is handled by machines and special tools, this candy is available year round and in different varieties for other holidays. So, what exactly makes up this celebrated Halloween treat? We investigate the most common ingredients, kernel by kernel!
Sugar
Of course, the main ingredient is sugar. There are often at least three types of sugar used, including granulated sugar, corn syrup, honey, high fructose corn syrup or powdered sugar.
Fondant
A sweet icing made from sugar, corn syrup and water, fondant gives this surprisingly fat free candy its rich, creamy taste. It’s famous for making gourmet cakes pretty.
Gelatin
Found in products like Jell-O and gummy candies, this tasteless ingredient is usually made from animal byproducts. It helps the candy corn keep its familiar shape. In some recipes, egg whites are used instead of or in addition to gelatin.
Cornstarch
This substance isn’t actually mixed into the candy corn itself, but it does line the molds that give it its triangular shape.
Flavourings and colour
Natural and artificial flavourings and colour create the distinctive white, orange and yellow stripes.
Confectioner’s glaze
A combination of oil and wax covers each piece to give it its polished look.
FACT: An estimated 9 billion pieces of candy corn are made each year. That’s enough to circle the moon almost 21 times, if each piece were placed end to end!