How Candy Corn is Made

Candy corn is made by mixing sugar, corn syrup, and marshmallow into a slurry, which is then poured into cornstarch molds to create its signature shape. The process involves layering different colored syrups—white, orange, and yellow—before cooling and glazing the finished pieces.

Ingredients Used in Candy Corn:
Candy corn is made from a few key ingredients:

Sugar: The main sweetener.
Corn Syrup: Adds sweetness and texture.
Fondant: A crystallized sugar syrup that gives a creamy texture.
Marshmallow: Provides a light and fluffy consistency.
Food Coloring: Used to create the signature yellow, orange, and white layers.
Confectioner’s Glaze: Made from ingredients like honey and gelatin, it gives the candy a shiny finish.
Production Process
The process of making candy corn involves several steps:

1. Mixing Ingredients
   The ingredients are combined to create a “slurry,” which is a thick mixture.
   This slurry is divided into three parts for the different colored layers.
2. Molding
   Wooden trays filled with cornstarch are prepared. The cornstarch helps shape the candy.
   The first layer (white) is poured into the molds, followed by the orange layer, and finally the yellow layer. Each layer is added immediately after the previous one.
3. Cooling and Hardening
   The filled molds are allowed to cool for about 24 hours. This helps the candy harden and the layers bond together.
4. Finishing Touches
   Once hardened, the candy corn is removed from the molds and any excess cornstarch is shaken off.
   The candy is then coated with a glaze to enhance its shine before packaging.
   Production Scale
   Approximately 35 million pounds of candy corn are produced each year, equating to about 9 billion pieces.
   The largest manufacturer of candy corn is Brach’s Confections, which produces around 7 billion pieces annually.
   This process has evolved from manual methods to modern machinery, making candy corn widely available, especially during the Halloween season.