Candy corn is believed to have been first made sometime in 1880¨s in Philadelphia by George Renninger from Wunderle candy company.
Although it has been centuries since candy corn was first made the ingredients as well as the process remain basically the same, however, (naturally) the process has improved through years of practice.
Automatization allowed candy companies to produce about 28,000 pounds of candy corn within an eight-hour shift.
Ingredients to make candy corn are simple: sugar,corn syrup,food coloring,vanilla flavoring,wax and confectioner glaze (to add some shine) and a little bit of salt.
In the old ways people used three copper kettles, one for each color of the candy, being a very intensive labor because the liquid had to be poured color by color into the molds in order to create the layers or tips with three different colors.
After the candies are taken out of the mold it must repose for one day before they are shined with the confectioner´s glaze and wax. Even after this, the candies must sit another night before they are packaged.
