The Candy Corn

I love the Candy Corn! As a small child it is some of the only candies I can remember getting for Halloween. And back in those days these little goodies were not packaged in the little individual packages they are now a days! Did we really eat them? Yep! Back then, and in my small farming community we didn't worry about being fed poisonous, tainted, or razored candy. Ah...the good ole dayz..... We didn't even go home until we had gone to every house in town. I remember in 5th grade our favorite costume was the "beatnik". Go Figure....and we didn't even spend a dime at the store for this.....we just pulled it out of the closet.

Oh .........how times have changed. Now a days you can spend a small fortune on my favorite holiday. Anyway.......back to my childhood! My all time favorite memory of Trick or Treating was going to a house that two old spinster sisters lived in. ( Mom.......do you remember their names? They lived two houses down from us on main street.)

Even though we knew the treat was the same every year we kept going back. We received two peanuts, two Carmel's and a scripture! I loved it! We all did as kids! I can't even explain it! Maybe we knew they looked forward to us coming more than we did the "unusual treat".

Now that is a shoe I will be needing for Halloween next year!

Candy corn is a confection popular in the United States and Canada, particularly in autumn around Halloween. Candy corn was created in the 1880s by George Renninger of the Wunderlee Candy Company; the three colors of the candy mimic the appearance of kernels of corn. Each piece is approximately the size of a whole kernel from a ripe or dried ear.

Candy corn is made primarily from sugar, corn syrup, artificial coloring and binders. A serving size of 22 pieces contains 140 calories and no fat.

Candy corn pieces are traditionally cast in three colors: a broad yellow end, a tapered orange center, and a pointed white tip. A popular variation called "Indian corn" features a chocolate brown wide end, orange center and pointed white tip. In recent years confectioners have introduced additional color variations suited to other holidays, including Christmas and Easter.

Originally the candy was made by hand. Manufacturers first combined sugar, corn syrup, and water and cooked them to form a slurry. Fondant was added for texture and marshmallows were added to provide a soft bite. The final mixture was then heated and poured into shaped molds. Three passes, one for each colored section, were required during the pouring process.

Ok..........Now we are getting somewhere! Candy Corn that is made up of Carmel and Apple! I am looking for these!

The Candy Corn Vine