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Todays Candy Corn

Todays Health Article

Sept 21st, 2011

Today with fall right around the corner… we may begin to think of the Holidays that lie ahead of us. Halloween is creeping upon us and there is the thought of Halloween candy, Candy Corn seems to always come to my mind. Candy Corn has to be one of those candies you either love a lot, or you do not like at all. However, the general consensus is, 35 million pounds of Candy Corn, is made every year. That is about 9 billion kernels of the stuff, so some folks need to own up to the fact, it is not just kids who are eating them all. Now I must confess, I love Candy Corns with nuts.

The Candy Corn Makeup

The Candy Corn was created in the 1880s by George Renninger of the Wunderle Candy Company; the three colors of the candy mimic the appearance of kernels of corn. These Candy Corn pieces are traditionally cast in three colors: a broad yellow end, a tapered orange center, and a pointed white tip. Now each piece, is approximately 3 times the size of a whole kernel from a ripe or dried ear of regular corn.

Candy Corn is made with just eight ingredients:sugar, corn syrup, confectioner’s glaze, natural/artificial flavorings (and colors), salt, egg whites, honey glycerin, mineral oil, and carnauba wax. A serving size of 22 pieces contains 140 calories and no fat.

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.

The Early Days

In the early days, making Candy Corn was hard work. It was all done by hand. These ingredients, sugar, corn syrup, and water were cooked to form a slurry. Fondant was added for texture and marshmallows were added to provide a soft bite. This process was cooked in huge kettles. Next the hot candy was poured into buckets and then into kernel-shaped trays. The workers had to make three passes to create the white, yellow and orange layers. Production was so labor-intensive the Candy Corn was made only from March to November.

The recipe remains basically the same today. The production method, called “corn starch modeling,” likewise remains the same. Even though the tasks initially performed by hand, were soon taken over by machines invented for the purpose.

Candy Corn Facts

Perhaps the signature candy for Halloween, Candy Corn has been making its way into our trick-or-treat bags for over 100 years.

When the Wunderlee Candy Company created this tri-colored sugar snack, they never anticipated the public’s frantic response to try this new treat.

Whether you’re a sugar addict year round, or just enjoy decorating your Halloween baked goodies with this traditional candy, here are some facts you may not know about your Candy Corn:

Candy Corn first was once only available from March to November.Candy Corn was first made by hand and was labor intensive.
Candy corn is made with a very precise method using a corn starch molding process; it’s the same process used to make licorice and gumdrops.
Candy Corn contains less sugar than raisins. Health-conscious parents need not worry too much about candy corn, with just 3.6 calories per kernel. REMEMBER it’s pure sugar that is sure to generate a sugar buzz faster than most chocolates and candies.
October 30^th is National Candy Corn Day, and not Halloween
Candy corn was once a farmer’s treat.The National Confectioner’s Association reports that candy corn was popular amongst farmers because of it’s ‘agrarian look.’ It might have helped them get through those hard days on the farm
Candy corn is completely fat free.While it’s not your best choice for diet foods, indulging in this sugary treat once in a while won’t set off the scale. Each cup of Candy Corn contains just 140 calories, and the rich flavor and texture is from the marshmallow cream and fondant mixture.

Todays Variations

It has gone way beyond Halloween traditional colors of the past. Todays popular variation…

“Indian corns” features a chocolate brown wide end, orange center and pointed white tip, often available around Thanksgiving.

Confectioners have introduced additional color variations suited to other holidays.

The Christmas variant (sometimes called “reindeer corn”) typically has a red end and a green center;
The Valentine’s Day variant (sometimes called “cupid corn”) typically has a red end and a pink center;
The Easter variant (sometimes called “bunny corn”) is typically only a two-color candy, and comes with a variety of pastel bases (pink, green, yellow, and purple) with white tips all in one.

Todays Health Comments

Todays Candy Corn is loved by most and can be found just about anywhere. Although this article may be found by some to endorse sugar addiction, which we have all fallen upon, it’s one candy that does have a little history, tradition, and NO FAT! I know I have a flavor for the past, but recognize that we are better informed regarding sugar intake. Certainly we all seek better Health and sugar is one aspect that we must take into consideration if we are to become healthier.

Halloween Party Mix

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz. pretzels
1 1/2 c. dry-roasted peanuts
1 c. sugar
1/2 c. butter or margarine
1/2 c. light corn syrup
1 tsp baking soda
2 Tbsp vanilla
10 oz. M&Ms� plain chocolate candies
18 oz. candy corn

In a large bowl, combine the pretzels, & peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from heat; stir in vanilla and baking soda (mixture will foam).
Pour over pretzel mixture and stir until coated. Pour into a greased 15x10x1″ baking pan.
Bake at 250 for 45 minutes. Break apart while warm. Toss with M&M’s and candy corn.
Cool completely. Store in airtight containers