Candy corn, a hallmark of Halloween, has delighted and divided taste buds for over a century. You either love it or hate it. With its signature tri-color layers of white, orange, and yellow, candy corn’s history is as colorful as the confection itself. From humble beginnings in the 19th century to becoming a festive Halloween staple, this sugary treat has earned its place in the annals of candy lore. You can even make your own at home.
Candy Corn’s Agricultural Origins
The origins of candy corn trace back to the late 1800s, when American candy makers embraced the agricultural motif for sweets. In a time when most people worked on farms or lived in rural communities, confections shaped like crops were popular. Candy corn, with its kernel-inspired shape, perfectly symbolized autumn harvests.
This iconic candy was introduced in the 1880s by the Wunderle Candy Company, but the Goelitz Confectionery Company (now known as Jelly Belly) popularized it. Early batches of candy corn were made by hand, with workers pouring different coloured syrups into moulds, layer by layer, to achieve the recognizable tri-colour design.
A Treat for All Seasons
Initially, candy corn was not associated solely with Halloween. Known as “chicken feed,” it was marketed as a general seasonal candy, often enjoyed during agricultural fairs and harvest festivals. The yellow, orange, and white colours symbolized the hues of corn kernels, connecting the candy to its farming inspiration. Due to its association with the harvest season, candy corn naturally aligned with autumn celebrations, laying the foundation for its future Halloween prominence.
From “Chicken Feed” to Halloween Icon
The rise of Halloween as a national holiday during the early 20th century catapulted candy corn to fame. By the 1950s, trick-or-treating became widespread, and candy companies saw an opportunity. Small, inexpensive candies like candy corn were perfect for handing out to costumed children. Packaging innovations helped reinforce the candy’s seasonal appeal, solidifying it as a Halloween favourite.
Today, the National Confectioners Association reports that over 35 million pounds of candy corn are produced yearly, mostly in the lead-up to Halloween. The candy’s longevity and cultural relevance testify to its nostalgic appeal, even in a world where new confectionery trends emerge regularly.
Candy Corn in Modern Culture
Despite its divisive reputation—many either love or hate it—candy corn remains a symbolic autumn fixture. Its iconic colours have inspired countless desserts, from cupcakes to candy corn-themed cocktails. Variations of the candy now exist for other holidays, such as “Reindeer Corn” for Christmas and “Cupid Corn” for Valentine’s Day, proving that its influence extends beyond Halloween.
Conclusion
The history of candy corn reflects the evolution of American confectionery and seasonal traditions. From its roots in agricultural symbolism to becoming a Halloween mainstay, candy corn has endured the test of time. It remains a sweet reminder of autumn’s festive spirit, whether adored or abhorred. As the leaves change colours and pumpkins line doorsteps, candy corn continues to evoke the nostalgia of simpler days, bridging the past and present with every sugary bite.
This timeless treat proves that love it or not, candy corn will always have a place in Halloween history.
Homemade Candy Corn Recipe
Equipment
Ingredients
- 2 1/2 cups powdered sugar
- 1/3 cup powdered milk
- 1/4 tsp. salt
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 5 tbsp. unsalted butter room temperature
- 1 tsp. vanilla extract
- Food coloring yellow and orange
Instructions
Prepare the Dry Ingredients
- In a medium bowl, whisk together the powdered sugar, powdered milk, and salt. Set aside.
Cook the Sugar Mixture
- In a small saucepan, combine the granulated sugar, corn syrup, and butter. Heat over medium heat, stirring occasionally, until the mixture begins to boil.
- Once boiling, stop stirring and let it cook for 4-5 minutes or until the mixture reaches 230°F (110°C) on a candy thermometer.
- Combine and Add Vanilla
- Remove the pan from heat and stir in the vanilla extract. Gradually add the dry ingredients to the sugar mixture, stirring until it forms a thick dough.
Divide and Colour the Dough
- Once cool enough to handle, divide the dough into three equal portions.
- Leave one portion white.
- Add a few drops of yellow food coloring to the second portion and knead until evenly colored.
- Add a few drops of orange food coloring to the third portion and knead thoroughly.
Shape the Candy Corn
- Roll each portion of dough into long ropes (about 1/2 inch in diameter). Line them up side by side, with the white rope on top, orange in the middle, and yellow on the bottom.
- Gently press the ropes together and flatten slightly with a rolling pin.
- Cut into Kernels
- Use a sharp knife to cut the ropes into small triangles, mimicking the shape of candy corn. If the dough becomes sticky, dust the knife with powdered sugar.
Let the Candy Sit
- Place the pieces on a baking sheet lined with parchment paper and let them dry at room temperature for at least 24 hours.
- Once fully set, your homemade candy corn is ready to enjoy or package as gifts.