| Revision as of 04:17, 24 February 2011 editDiannaa (talk | contribs)Autopatrolled, Administrators349,483 editsm Reverted edits by 198.199.136.151 (talk) as factual errors (HG)← Previous edit | Revision as of 21:35, 28 February 2011 edit undoAxelBoldt (talk | contribs)Administrators44,501 editsm clean up, removed: '''Bold text''' using AWBNext edit → | ||
| Line 1: | Line 1: | ||
| {{Refimprove|date=October 2010}} | {{Refimprove|date=October 2010}} | ||
| ] | ] | ||
| '''Candy corn''' is a ] in the ] and ], popular primarily in ] around ] (though available year-round in most places). Candy corn was created in the 1880s by George Renninger of the ]; the three colors of the ] mimic the appearance of kernels of ].<ref name="Saeger">{{cite news|last=Saeger|first=Natalie|date=29 October 2007|work=]|title=History of candy corn. With new colors and flavors, a treat for all seasons.|section=Showcase|accessdate=18 October 2008|url=http://media.www.spectatornews.com/media/storage/paper218/news/2007/10/29/Showcase/History.Of.Candy.Corn- |
'''Candy corn''' is a ] in the ] and ], popular primarily in ] around ] (though available year-round in most places). Candy corn was created in the 1880s by George Renninger of the ]; the three colors of the ] mimic the appearance of kernels of ].<ref name="Saeger">{{cite news|last=Saeger|first=Natalie|date=29 October 2007|work=]|title=History of candy corn. With new colors and flavors, a treat for all seasons.|section=Showcase|accessdate=18 October 2008|url=http://media.www.spectatornews.com/media/storage/paper218/news/2007/10/29/Showcase/History.Of.Candy.Corn-3061237.shtml}}{{dead link|date=October 2010}}</ref> Each piece is approximately 3 times the size of a whole kernel from a ripe or dried ear. | ||
| Candy corn is made primarily from ], ], artificial coloring and binders.<ref name="Unwrapped Bulk Candy Ingredients">{{cite web |title=Unwrapped Bulk Candy Ingredients |url=http://www.candyfavorites.com/shop/candy-ingredients-unwrapped.php |work= rites.com |accessdate=4 October 2009}}</ref> A serving size of 22 pieces contains 140 calories and no fat.<ref name="Saeger"/> | Candy corn is made primarily from ], ], artificial coloring and binders.<ref name="Unwrapped Bulk Candy Ingredients">{{cite web |title=Unwrapped Bulk Candy Ingredients |url=http://www.candyfavorites.com/shop/candy-ingredients-unwrapped.php |work= rites.com |accessdate=4 October 2009}}</ref> A serving size of 22 pieces contains 140 calories and no fat.<ref name="Saeger"/> | ||
| 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 ] and ].<ref name="Saeger"/> The Christmas variant has a green end and a red center. The Valentine's Day variant has a red end and a pink center. <!--Anyone know the colors of the Easter variant??--> | 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 ] and ].<ref name="Saeger"/> The Christmas variant has a green end and a red center. The Valentine's Day variant has a red end and a pink center. <!--Anyone know the colors of the Easter variant??--> | ||
| Line 14: | Line 14: | ||
| 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> | 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> | ||
| ==See also== | ==See also== | ||
| Line 24: | Line 23: | ||
| {{Use dmy dates|date=October 2010}} | {{Use dmy dates|date=October 2010}} | ||
| {{DEFAULTSORT:Candy Corn}} | {{DEFAULTSORT:Candy Corn}} | ||
| ] | ] | ||
Revision as of 21:35, 28 February 2011
 | This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Candy corn" – news · newspapers · books · scholar · JSTOR (October 2010) (Learn how and when to remove this message) |
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). "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) - "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.
Categories: