Candy corn is one of the most popular Halloween candies in the United States. Its distinctive yellow, orange, and white kernel shape makes it instantly recognizable. But where does candy corn come from? And is it really made with bug secretions as some urban legends claim?
In this article, we’ll explore the history and manufacturing process of candy corn to find out if there’s any truth to the myth that it contains bug secretions. We’ll look at:
- The history and origins of candy corn
- How candy corn is made today
- The ingredient list for candy corn
- The urban legend about candy corn containing bug secretions
- The facts and science behind the myth
Read on to learn the truth about one of Halloween’s most iconic treats!
History of Candy Corn
Candy corn has been around since the 1880s. The original process for making it was invented by George Renninger, an employee at the Wunderle Candy Company in Philadelphia. Back then, candy corn was made completely by hand.
At the time, most candy was only available seasonally. But candy corn caught on in part because it preserved well, so it could be made ahead of time and last through the fall and winter months.
The kernel shape and tri-color design were meant to emulate actual corn kernels. But instead of flavored corn syrup, real corn kernels, or corn starch, the ingredients for candy corn have always just been sugar, corn syrup, wax, and colorings.
By the early 1900s, several candy companies were mass producing candy corn for Halloween and harvest time. The Goelitz Confectionery Company (now Jelly Belly) introduced packaging with the familiar candy corn name in 1898. After World War II, candy corn became popular year-round and not just at Halloween. Today, the National Confectioners Association estimates candy corn is the #1 bestselling candy for Halloween.
How Candy Corn is Made Today
Candy corn is still made using a similar process as it was back in the late 1800s. The main steps are:
1. Creating the candy corn mixture – This starts by heating sugar, corn syrup, starch, honey, vanilla, and other flavorings in large kettles to reach the proper temperature and moisture content.
2. Molding the candy corn – The hot liquid mixture is poured into cornstarch trays imprinted with the candy corn shape. As it cools, it solidifies into the familiar candy corn form.
3. Coloring each row – The yellow bottom color is added first. Then the orange middle band is added by hand using a pastry brush. Finally, the white tips are created by applying a edible glaze.
4. Polishing and sorting – After cooling, the candy corn kernels are polished, sorted by color consistency, and packaged.
Modern candy companies can produce thousands of pounds of candy corn per day using high volume equipment. But the basic method is still similar to the original small batch process. Candy corn is primarily made up of sugars, corn syrup, waxes, coloring, and flavorings – no corn or corn starch is used.
Ingredients in Candy Corn
So what exactly is in those colorful little kernels? Here are the basic ingredients:
- Sugar – Usually powdered sugar and/or granulated sugar. Makes up the bulk of candy corn.
- Corn syrup – Provides sweetness and texture.
- Wax – Typically carnauba or beeswax. Used for sheen and texture.
- Coloring – Yellow dye for the bottom, orange and red dye for the middle, white powdered dye for the tips.
- Flavorings – Vanilla, honey, butter, salt, dried egg whites.
- Binders – Gelatin, gum arabic.
As you can see, the ingredient list is relatively simple. There are no corn kernels, corn starch, eggs, gelatin, or other animal products that are sometimes rumored to be in candy corn. The coloring comes from artificial FD&C dyes. There also aren’t any unusual ingredients like bug secretions!
The Urban Legend of Bug Secretions in Candy Corn
Over the years, a myth has spread that candy corn is made with some kind of bug or insect secretion.
In one version of the urban legend, candy corn contains an extract from a beaver’s anal glands. However, there is no evidence beaver secretions have ever been approved for use in food. They would also be considered unsafe to eat.
Another variant says that shellac, a resin from female lac bugs, is an ingredient. Shellac isn’t actually an acceptable food ingredient, but it was at one time used for coating certain fruits.
So how did these far-fetched tales get associated with candy corn? There are a few potential origins:
- Shellac was once used on fruits, so some people may assume it could be an ingredient in wax-coated candies.
- Carnauba wax from palm plants is an actual candy coating, so the idea of “wax” got confused with “lac bug shellac”.
- The unique cereal-like shape of candy corn made some believe corn kernels or corn starch is used.
- Old recipes called for egg whites or gelatin which may have seemed strange compared to modern candies.
But the bottom line is that none of these questionable ingredients have ever actually been a part of candy corn’s recipe, despite the urban myths.
Why Bug Secretions Wouldn’t Work in Candy Corn
Beyond just checking the real candy corn ingredient list, there are a few scientific reasons why bug secretions wouldn’t make sense as an ingredient:
- Bug secretions don’t have properties needed for candy making. Candy corn requires very specific types and ratios of sugars, starches, waxes, and coloring to achieve the right texture and appearance.
- Any secretions would be broken down and denatured at candy corn cooking temperatures. The mixtures reach 300-310°F while cooking, well above the boiling point of bug fluids.
- The FDA heavily regulates food additives and requires testing before approval. There are no approved food uses for direct insect secretions.
- Candy corn made with bug secretions would have an obvious unpleasant flavor. The vanilla, honey, and butter provide candy corn’s signature taste.
So while it’s an interesting urban legend, candy corn containing any kind of insect secretion or other animal byproduct is just a myth without any basis in the actual manufacturing process.
The Bottom Line on Candy Corn Ingredients
Candy corn has been a popular Halloween treat for well over 100 years now. And for all that time, the recipe has primarily contained just simple ingredients like sugar, corn syrup, wax, flavorings, and coloring.
Despite persistent urban legends about candy corn containing gross things like bug secretions or animal byproducts, there’s no truth to these myths. Candy corn’s unique name, shape, and colors likely led to the myths based on confusion over its actual components.
But rest assured that when you bite into a piece of candy corn this Halloween, you’re only getting a mix of sweet sugars, Binding agents, waxes, and artificial colors – no weird animal extracts involved!
Candy Corn Nutrition Facts
Here is a nutrition facts table comparing 1 ounce (about 30 kernels) of candy corn versus 1 ounce of regular corn kernels:
| Nutrient | Candy Corn (1 oz) | Corn Kernels (1 oz) |
|---|---|---|
| Calories | 142 | 96 |
| Carbohydrates | 34 g | 21 g |
| Sugars | 27 g | 4 g |
| Fat | 0 g | 1 g |
| Protein | 0 g | 3 g |
| Fiber | 0 g | 2 g |
As you can see, candy corn is mostly sugar and carbohydrates and contains minimal fat, protein, and fiber. Real corn kernels have more actual corn nutrients like fiber, protein, vitamins, and minerals.
So candy corn can provide a quick sugar boost, but it lacks more sustained nutritional benefits. It should be enjoyed in moderation as an occasional festive treat.
The History of Candy Corn
Candy corn has been around since the 1880s. Here is a timeline of key milestones in the history of this iconic Halloween treat:
| Year | Event |
|---|---|
| 1880 | The original candy corn recipe is invented at the Wunderle Candy Company in Philadelphia. |
| 1885 | The first commercial candy corn is produced and sold in Nashville, Tennessee. |
| 1898 | The Goelitz Confectionery Company packages candy corn under the name “Chicken Feed”. |
| 1911 | The Goelitz Confectionery Company changes the name to “Candy Corn” and the packaging features a rooster. |
| 1930 | The Jelly Belly Candy Company starts producing candy corn and still makes it today. |
| 1984 | The National Confectioners Association adds candy corn to their list of “penny candies”. |
| 2002 | The ingredients for candy corn switch from using gelatin to starches. |
| 2020 | Candy corn continues to be the #1 best-selling candy for Halloween in the U.S. |
It has evolved over the decades, but the unique triangular shape and colors have remained consistent. Candy corn is now a ubiquitous Halloween symbol enjoyed by kids and adults alike.
Conclusion
Candy corn has come a long way from its early handmade origins to being mass produced for Halloween celebrations around the country. While some unlikely urban legends have spread about its ingredients over the years, candy corn has always just contained simple sugars, syrups, waxes, flavorings, and food coloring.
There are no substitute ingredients like corn kernels or cornstarch used in candy corn despite its name and shape. And claims that it contains any kind of bug secretions are completely unfounded myths. While candy corn may not be the most nutritious candy option, it provides nostalgic fun for the fall harvest season.
So rest assured there are no weird surprises in your candy corn. The next time you enjoy this signature Halloween treat, you’ll know the real history and ingredients behind those distinctive kernels!