
In 2020, Candystore.com polled 20,000 consumers and revealed that candy corn ranked as America's most disliked candy. However, a 2017 report from the same site showed it was the best-selling Halloween candy in six states based on sales figures. The amount of candy corn consumed annually remains a mystery.
Whether you see candy corn as a sweet reminder of the past or an overly sugary letdown, its significance during the United States' Halloween season is undeniable. Its iconic white, orange, and yellow stripes have become a hallmark of the holiday. But how did it achieve this status? What exactly is it made from?
The Origins of Candy Corn's Unique Design
The origins of candy corn trace back to the 1880s, when George Renninger, a worker at the Wunderle Candy Company in Philadelphia, conceived the idea of shaping butter cream into corn kernel forms. While the precise recipe is lost to history, it likely included sugar and corn syrup as primary ingredients.
Corn syrup's story begins in the early 19th century with Gottlieb Kirchhoff, a German chemist who discovered that heating starch with sulfuric acid produced glucose syrup. Essentially, the acid broke down the molecular chains of starch into glucose and other components.
Modern corn syrup production follows a similar process, though enzymes are often used alongside or instead of acids to achieve the breakdown. The starch, sourced from corn's endosperm, is isolated and processed to create a syrup that prevents sugar crystallization and enhances the texture of sweets. Thus, candy corn does indeed include corn-derived syrup.
The Evolution of Candy Corn
Renninger’s butter cream was a pliable, moldable material that served as an affordable substitute for marzipan, traditionally made from sugar, egg whites, and ground almonds. Before creating candy corn, Renninger crafted miniature versions of natural items like chestnuts, turnips, and peapods. However, it was his hand-poured, tri-colored candy corn that ultimately captured the public’s imagination.
Renninger conducted unique market research during his early experiments. As his grandson Ken mentioned in a 2000 interview with The Palm Beach Post, Renninger would toss the early versions of candy corn to his chickens. Ken recalled, 'When the chickens began chasing the corn, he knew he had nailed the shape. If the chickens were fooled, he had achieved the right design.'
By 1898, Goeltiz (now known as Jelly Belly) began mass-producing Renninger’s candy corn recipe. At the time, it was often marketed as chicken feed. While this might seem unusual today, it was fitting for the era: Despite corn’s long and storied history in the Americas, many in the late 19th century U.S. primarily associated it with livestock feed. Although people consumed cornbread, johnny cakes, and even the new-fangled cornflakes, a 1917 estimate revealed that out of 2.7 billion bushels of corn produced, 86.3% went to animal feed, while less than 4% was for human consumption.
The Complex Process of Crafting Candy Corn
Despite its unconventional name, chicken feed became a popular treat. It quickly filled candy store shelves, and Goelitz struggled to meet the growing demand.
Candy corn features three distinct layers—typically a white tip, an orange center, and a yellow base. Its intricate design made it difficult to produce before modern machinery took over. Workers, known as runners, carried heavy buckets called streamers, holding up to 45 pounds of the sugar and corn syrup mixture, along conveyor belts lined with candy molds. They would carefully pour each colored layer individually, repeating the process for every piece.
The question of whether the layers of candy corn taste different remains a matter of some debate. While some online blind tests indicate that certain individuals can distinguish between the layers, Vox argues that the only variation lies in the artificial coloring. (Interestingly, 43 percent of people eat the white end first, 10 percent start with the yellow tip, and 47 percent consume the entire piece in one go.)
The labor-intensive process of crafting candy corn made year-round production unfeasible. As Slate reports, manufacturers restricted production to March through November, reinforcing its association with autumn and harvest. However, it wasn’t until the 1950s that candy corn—and mass-produced candy in general—became a Halloween staple.
The Transformation from Novelty to Holiday Icon
While some historians trace the roots of trick-or-treating to the ancient Celtic festival Samhain, the modern tradition in the U.S. is less than a century old. In late 19th century America, children in masks asking for treats were more likely seen around Thanksgiving. This practice reportedly stemmed from a mocking imitation of impoverished Massachusetts residents who would beg, “Something for Thanksgiving?” The custom expanded, eventually provoking such frustration that some New Yorkers heated “red pennies” on stoves and tossed them onto streets to burn the hands of children who tried to pick them up.
The origins of Halloween trick-or-treating are debated. Some believe it fostered community connections, while others highlight its mischievous roots. A 1923 account described children roaming towns, demanding treats or threatening tricks. By four years later, reports noted heavily disguised children demanding “trick or treat,” with treats sparing them from pranks. Back then, children collected nuts, coins, and homemade baked goods—far from the candy haul modern trick-or-treaters expect.
Candy companies saw an opportunity. Having successfully marketed Easter and Christmas as candy-centric holidays, they turned their attention to fall. Halloween was the perfect fit. With people already seeking treats for trick-or-treaters, manufacturers simply repackaged their products into smaller, Halloween-themed portions. Candy corn required little rebranding—it was already associated with the season, featured festive autumn colors, and was ideal for handing out to children.
Halloween elevated candy corn from a farm-themed novelty to a seasonal must-have. Today, the candy industry produces approximately 35 million pounds, or 9 billion kernels, annually. While variations like red and green “reindeer corn” for Christmas and pink and red “Cupid corn” for Valentine's Day exist, the bulk of candy corn sales occur in the weeks before Halloween.
Modern production has streamlined candy corn creation. Machines now form triangular indents in cornstarch sheets to create molds. Automated nozzles then deposit the candy’s three colored layers. While the layering process remains the same, machines have drastically reduced the time and labor required.
The Enduring Appeal of Candy Corn
Though production methods have evolved, the recipe for candy corn has remained largely unchanged. It begins with a mixture of sugar and corn syrup in large vats. Fondant—a blend of sugar and corn syrup—and marshmallow—made from sugar, corn syrup, and gelatin—are added to achieve its smooth, creamy texture. Gelatin, a protein derived from animal collagen, provides thickening properties but also means candy corn isn’t suitable for vegans.
Even if you find candy corn without gelatin, it might still include confectioner's glaze. This term refers to lac-resin, a substance secreted by certain insects native to Asia, which gives the candy its shiny finish.
What flavor is candy corn meant to have? It’s not just sugar, nor does it taste like corn despite corn syrup being a key ingredient. Jelly Belly, the company that brought the candy to prominence over a century ago, describes it as 'a delightful mix of creamy fondant, rich marshmallow, and warm vanilla tones. Together, these elements create the unique Candy Corn flavor. The texture is equally crucial—smooth and creamy, never gritty, akin to biting into butter.'
This story was adapted from an episode of Food History on YouTube.