Candy corn

Candy Corn, Autumn, Orange, Yellow

In 1900, the Goelitz Candy Company began its production of candy corn. This was because of its agrarian’corn kernel’ look. 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 fabricated seasonally; only from March to November. The look and the taste of this classic candy corn have remained the same throughout the century of its production.
In its early years of manufacturing, candy corn has been made mostly by hand by tens of thousands of men and women who worked throughout the eight months a year it was in season. The process of making candy corn is similar to the making of the majority of candy products but with added steps.
Like many candy, sugar, corn syrup and other ingredients were placed in huge kettles which were heated until they were slurry. 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 people called stringers. These stringers walked backward while pouring out the candy into trays. These trays have been 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, orange and yellow. The candy corn then cooled, hardened and the cornstarch allowed easy detachment from the mould. These were then grouped in luggage. In the beginning years, the candy corns were introduced in special wooden boxes, tubs and cartons. They were then delivered to candy shops by wagon.
Nowadays, the candy corn manufacturing process is done mostly by machines but the procedure in essence hasn’t changed much. Modern candy manufacturers utilize a method called the’Corn Starch Molding Process’. In this process, a tray with depressions full of cornstarch is used and the candy corn is made of the bottom up in 3 colour passes to produce the tri-color effect. Step one of the process is filling one quarter of the depression on the tray with yellow syrup that’s then permitted to partially set. When it is hard enough, the orange syrup is poured over the yellow syrup while leaving enough room and is allowed to partially set. When it is 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 shops nationwide.

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