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The recipe of candy corn was created in 1880 by George Renninger. Both taste and 3 color look were innovative and they have not changed, yet.
The basic raw ingredients of candy corn recipe are the following: sugar, water, corn syrup and fondant.
The manufacturing process starts with the blending phase. In this phase, sugar and corn syrup are mixed together. Then, during the cooking process, gelatin and sugar are added creating the meringue texture. Once the structure of candy corn is created, the fondant can be added and then, the orange and yellow food colorants are added. The white, orange and yellow layers are injected by three pumps in each mold, to create the candy corn kernels. After the polishing process, the candy corn kernels are ready to be packaged.
If the original method of manufacturing allowed the fabrication of candy corn only from March till November, the modern methods of manufacturing allow the fabrication of candy corn the entire year.
Around the 1880s, George Renninger, a candymaker at the Wunderlee Candy Company in Philadelphia, invented the famous candy corn.
It first appeared when America was a majority of an agriculture society.
He made his own company called The Goelitz Candy Company (now called Jelly Belly Candy Co.)
The three colors were considered revolutionary and since most Americans had farm experience, both urban and farmers enjoyed that fact that the colors were some combination of the two.
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