I really hate candy corn. Growing up in a family with a seemingly insatiable sweet tooth, hating any candy, let alone such a classic symbol of pure unadulterated sugar love, was a capital crime. Come Halloween we’d dress up and lumber over to my Grandmother’s house to meet the rest of the cousins for some hardcore trick or treating in Nana’s upscale neighborhood. I remember scrambling in the front door and making a beeline for the living room, anxious to see what delicious candy she’d chosen to set out.
Every holiday, every year, our Nana would set out tiny bowlfuls of colorful candies placed strategically around the house, in key snacking locations. Christmas featured rows of Andes mints and mini candy canes. Easter was Cadbury Eggs and pastel peanut M&Ms. At Thanksgiving she’d mix it up with some roasted nuts, and if we were lucky, caramels. But Halloween was always dangerously unpredictable for a kid with extreme candy prejudices. Would this be a Reese’s and M&Ms year? (Oh Please!) Or would those glittering crystal bowls be filled with my dreaded flavor nemesis, the Candy Corn? Talk about Halloween Horrors!
Originally created in the 1880s by Wunderlee Candy Company, candy corn was designed to imitate, well, corn of course. (What was up with boring candy back then? Who thought making a corn shaped candy was a great idea?) Its primary ingredients are sugar, corn syrup, color and binders. The original recipe was considered a “mellow cream” — a type of candy with a marshmallow flavor. In fact, they achieved this flavor by throwing marshmallows into the slurry as they cooked it. This slurry was then poured into molds using a three pass method, to create the tricolor that is candy corn’s signature.