Candy Corn

Candy Corn, Halloween, Candy, Sweets

This popular confection was the brainchild of George Renninger who was an employee of this Wunderlee Candy Company in 1880 and the candy was first produced there. In 1900, the Goelitz Candy Company began its production of candy corn. The business changed its name to the Jelly Belly Candy Company and still continues production of the candy corn to this day.

This was because of its agrarian’corn kernel’ appearance. When the manufacturers added a tri-color design, it was revolutionary and it caused a nationwide craze. The lack of machines, however, supposed that the candy corns were manufactured seasonally; only from March to November. The look and the taste of the classic candy corn have remainedd the same throughout the century of its own production.

In its early years of production, candy corn was made largely by hand by thousands of people who worked during the eight months a year it was in season. The process of earning Rat Removal is like the making of most candy products but with added steps.

Like most candy, sugar, corn syrup and other ingredients were put in large kettles which were heated until they were slurry. Then, marshmallow and fondant was added to the mixture to provide the candy crunch and a smooth consistency. When the desired texture was achieved, the forty-five lbs of hot candy was poured onto large buckets called runners. These runners were then carried by individuals called stringers. These stringers walked backwards while pouring the candy out into trays. These trays were imprinted with kernel shapes and padded with cornstarch. The stringers made three moves and poured candy of different colours to make the signature tri-color look of the candy corn. The three colours were white, yellow and orange. These were then grouped in bags. In the starting years, the candy corns were introduced in special wooden boxes, tubs and cartons. They were then delivered to candy stores by wagon.

Nowadays, the candy corn manufacturing process is done largely by machines but the process in essence has not changed much. Modern candy manufacturers use a method called the’Corn Starch Molding Process’. In this procedure, a tray with depressions full of cornstarch is used and the candy corn is made of the bottom up in three colour passes to create the tri-color effect. Step one of the method is filling one quarter of the depression on the tray with yellow syrup that’s then permitted to partially set. When it is tough enough, the orange syrup is poured over the yellow syrup while leaving enough room and is again 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 are able to stick together. When cool, the candy is removed from the trays and become small candy corns with three colors. The candy corns are grouped and packaged in pouches and then sent to the different candy stores nationally.

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