| Revision as of 19:34, 23 February 2011 edit198.199.136.144 (talk) →ProductionTag: references removed← Previous edit | Revision as of 20:15, 23 February 2011 edit undo74.74.136.101 (talk) Undid revision 415560003 by 198.199.136.144 (talk) VandalismNext edit → | ||
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| ==Production== | ==Production== | ||
| ⚫ | Originally the candy was made by hand.<ref name="recipes.howstuffworks.com">{{cite web |title=TLC Cooking "What is Candy Corn and How is it Made?" |url=http://recipes.howstuffworks.֛com/candy-corn.htm |work=howstuffworks.com |accessdate=15 October 2009}}</ref> Manufacturers first combined sugar, corn syrup, and water and cooked them to form a ]. ] was added for texture and ] were added to provide a soft bite.<ref name="recipes.howstuffworks.com"/> The final mixture was then heated and poured into shaped molds. Three passes, one for each colored section, were required during the pouring process. | ||
| Originally the candy was made by hand. Candy corn was first thought of by the native people of North America. They loved their corn, as it was a primary source of food for them. However, over the years, corn got very tiring and the people grew sick of eating it day by day. Sugar cane has been introduced to the natives on Christopher Columbus' second voyage to the Americas. After many Native Americans tried to the sugar cane, they grew to like it's sweet taste very much. A great chief by the name of Sourpatch decided to combine the two. The Native American people used fire to melt the juices from the sugar cane into an icing like texture. Once this step was completed, the warmed sugar was then dripped onto the picked corn and laid out to harden til supper time. Once supper arrived the people of the Americas rejoined at their new found flavors. And thus, the candy corn was made. | |||
| ⚫ | The recipe remains basically the same today. The production method, called "corn starch modeling,"<ref name="Saeger"/> likewise remains the same, though tasks initially performed by hand were soon taken over by machines invented for the purpose.<ref>{{cite web |title=Candy Corn Bulk Candy |url=http://www.candyfavorites.com/Candy-Corn-Bulk-Candy-pr-1303.html |work=Candyfavorites.com |accessdate=4 October 2009}}</ref> | ||
| Since then, people all around the world have changed the recipe from corn, to other ingredients high in fructose corn syrup. | |||
| ⚫ | 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. |
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| ⚫ | The recipe remains basically the same today. The production method, called "corn starch modeling," |
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| ==See also== | ==See also== | ||
Revision as of 20:15, 23 February 2011
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Candy corn is a confection in the United States and Canada, popular primarily in autumn around Halloween (though available year-round in most places). Candy corn was created in the 1880s by George Renninger of the Wunderlee Candy Company; the three colors of the candy mimic the appearance of kernels of corn. Each piece is approximately 3 times the size of a whole kernel from a ripe or dried ear. Candy corn is made primarily from sugar, corn syrup, artificial coloring and binders. A serving size of 22 pieces contains 140 calories and no fat. Candy corn pieces are traditionally cast in three colors: a broad yellow end, a tapered orange center, and a pointed white tip. A popular variation called "Indian corn" features a chocolate brown wide end, orange center and pointed white tip. In recent years confectioners have introduced additional color variations suited to other holidays, including Christmas and Easter. The Christmas variant has a green end and a red center. The Valentine's Day variant has a red end and a pink center.
Sales
The National Confectioners Association estimates that 20 million pounds (over 9,000 tons) of candy corn are sold annually. 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.
Though most candy corn is purchased at Halloween, the confection is available year-round.
Production
Originally the candy was made by hand. 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. 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 modeling," likewise remains the same, though tasks initially performed by hand were soon taken over by machines invented for the purpose.
See also
References
- ^ Saeger, Natalie (29 October 2007). Bold text061237.shtml "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); Check|url=value (help) - "Unwrapped Bulk Candy Ingredients". rites.com. Retrieved 4 October 2009.
- Brach's Confections, Inc. 2004. "Brach's for Halloween. Press release. Retrieved 2006-10-03.
- Farley's & Sathers Candy Company, Inc. Fun Facts and FAQs
- ^ "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.
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