How Candy Corn Is Made

Interviewee: Let’s dive into some candy corn who is yellow orange and white triangles with the chewy texture that taste like, will it taste like candy corn. There is a real technique to eating them, either top down or bottom up but waiting until you discover the secret ingredient that makes them floppy. North of Chicago at the Goelitz Confectionery Company, they’ve got the low down on candy corn. Bill Kelley: The man George Renninger invented the candy corn in the late 1800. Interviewer: Bill Kelly is a fourth generation candy guy and the president of Goelitz. He knows more than a few candy corn secrets. Tom Wolfe: And we think it was the shape of a pizza corn because basically the population was on agrarian society that were farmers and they wanted things that they could recognize. Interviewer: Tom Wolfe is VP and General Manager of Goelitz, another candy guy, his up on history. Tom Wolfe: Our Company begins and made candy corn in 1898. Interviewer: Of course back then they didn’t have machines like this, this is where Goelitz candy corn starts as a wet mixture called Slurry. Bill Kelley: The secret to make a good candy corn is good melt feel, good texture. Interviewer: Add a little color and vanilla flavor then a special ingredient to help with mouth feel. Bill Kelley: If the small, small crystals fondant you product a smooth melted cream. Interviewer: And what could be smoother than marshmallow. It’s the secret of the texture of each piece of corn. Next that the extinctive triangular shape. Bill Kelly: I think people would be surprise to learn that candy corn is not stamp out like nickels and dimes and the mint. It is deposited into dry starts in a wooden tray. Interviewer: Wooden tray is filled with corn starch are imprinted with roast of candy corn shape in dense. Like an ice cube mold, each triangle then filled with colored sugar. Bill Kelley: First the little white tip then the orange center and then the yellow follows up on the end and so it’s stock one on top of the other. Interviewer: Bill sees the trick is to keep the liquid thicken off so the colors don’t run together. Candy guy say, viscous instead of fake. Bill Kelley: Is less viscous on icing but this viscous enough with---- it’s settles quite quickly so the layers is go on right on top. Interviewer: Each tray holds more than 13 hundred corn pieces. Tom says, they produce 25 boards a minute. That’s a lot of candy corn in the steel container is called Pans is the final step the secret edible wax and glaze. Bill Kelley: Piece of candy corn will take approximately four to five days to cover all the production steps. Interviewer: But it doesn’t really look like corn? Bill Kelley: It’s amazing if you look at the cornel often cab the colors are all there, they’re a little more settle on a real piece of corn but they are there. Interviewer: And once its bag more than 20 million pounds of candy corn from Goelitz and other candy makers will be sold in Halloween, any last words of advice Bill? Bill Kelley: Just to eat lots of it.