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Printer-Friendly ModeCandy corn or candy crap?
October 25, 2010 —
In comparison to new candies, many students testify that candy corn, invented over 100 years ago, has since proved itself ineffective in tickling their taste buds.
Yet, 20 million pounds of the colorful sugar triangles are produced each year. Why? Because the candy is a hallmark of most Halloween celebrations and traditions.
“My roommates love candy corn because it seems to be an essential candy they grew up with during [Halloween,]” said criminal justice junior Claudia Wardlaw.
Wardlaw said she does not care much for the fluffy insides of the spikes, but does love the outside.
What could cause such a phenomenon?
The Food Network created a video showing that the inside of these candy kernels start as a liquid mixture of sugar, fondant (a thick icing), marshmallow and coloring. After the texture has reached its peak, the colors are separately punched into triangular molds in a tray full of cornstarch. After all the colors have been added, they are left to dry, taking about four days.
After that, they are cooled and glazed with an edible wax.
Thus, Wardlaw enjoys the wax coating more than the airy inside.
Although the taste of the traditional candy kernels is on its way out, they remain as of a reminder of Halloween tradition and to set the mood for spooky nights.
But candy companies are not eager on letting go of this classic sweet. They have invented new shapes, colors and most recently, flavors to keep the kernels around. Just a few variations of the original orange, yellow, and white kernels include pumpkin-shaped candies, “Indian corn” which is brown, orange and white and caramel apple flavored candy corn. These new corns, brown, white and red, are becoming bite-sized morsels of fall, not to mention the color variations for Christmas, Valentine’s Day and Easter.