Day 22: Candy Corn Tribute

Well folks, there are only 9 days left till Halloween and 10 till my perfect month ends. Everyone talks about how time is moving slowly with Covid, but I feel like October is positively flying by, like a witch on a turbo charged broom. I keep expecting to wake up and find that it is already Thanksgiving. I’m glad it’s not, but it seems other people are anxious for it to be December already. The personalities on the radio have already started talking about Christmas shopping, Hallmark started advertising their Christmas bonanza in August and I found a radio station that has started playing Christmas music. Good grief, plus now there is talk of snow. At least let me have fall for 10 more days.

But enough about Christmas and snow, today’s Thought is in tribute to my mom (I started writing this before her hospital shenanigans). She is my original October Thought fan, and  is the one who encouraged me and offered suggestions or pointers when I first started writing. One Thought that she always asked for was about candy corn, she loves the stuff. Well, she really likes the fondant pumpkins and spice drops, but candy corn is right up there. She would get very upset if I forgot to give the humble corn its due.

The little tri color triangular treats came into being sometime in the 1880’s, except they weren’t called candy corn. They were known as “Chicken Feed” and their invention was credited to a George Renninger of the Wunderle Candy Company. The original recipe was sugar syrup, fondant and marshmallows.  Now candy corn is made up of sugar, fondant, corn syrup, vanilla flavor, and marshmallow crème along with corn starch. Maybe messing with the recipe jus ta bit is why not many people like it anymore?

Wunderle is no longer in business and so the second longest producer of the tri colored triangles goes to the Goelitz Confectionary Company of Cincinnati which you know as the Jelly Belly Candy Company. Jelly Belly to me makes the best candy corn, plus, they sell it in little fun sized snacking bags so you don’t get pounds and pounds of the stuff and you never get any that are stale.

Every year candy corn makes the top 10 list of candy that people hate, last year it was voted the MOST hated Halloween candy in America, yet that doesn’t seem to stop the sales of it. Last year 9 billion pieces of candy corn were sold. Personally I think most people craft with them rather than eat them, but who cares? You can do all sorts of things with candy corn if you are creative. My favorite thing is to make fangs out of them and then eat them.

In case you were wondering, the other hated candies were circus peanuts, those mysterious orange and black wrapped confections known as peanut butter kisses and wax soda bottles, along with licorice, Tootsie Rolls, Smarties and Good & Plenty. I agree with the hatred of the first 3, but come on with the last 4. I used to have to beg my parents to give up the Tootsie Rolls. What is wrong with the youth of America today? More for me I guess.

Candy corn eventually branched out into holiday corn and for a brief moment even capitalized on the pumpkin spice craze. Now there is candy corn for just about every holiday, there is  Indian Corn  or Harvest Corn for Thanksgiving, Reindeer Corn for Christmas , Cupid Corn for Valentine’s Day,  Bunny Corn for Easter and 4^th of July Corn for, well, you get it. I’m kinda miffed that there is not Guinness flavored corn for St. Patrick’s Day or Champagne Corn for New Years. I think they are missing a market opportunity there.

This year’s seasonal “treat” is Haunted Tropics Candy Corn which boasts the sour flavors of, Watermelon, Pineapple, Banana, Kiwi, Mango and Tropical Punch. Cuz nothing says Halloween like bananas or the tropics? And what exactly does a sour banana taste like? Just cuz you slap a skull on something doesn’t make it fit for October. I can’t believe I just said that.

In addition to the holiday corns are other seasonal favorites like Pumpkin and Apple pie flavors along with caramel apple, sour corns from the Trolli brand, giant candy corns, cinnamon, blackberry cobbler, grape soda, caramel, Donut Shoppe, mermaid , and unicorn horns just to name a few. There is even a turkey dinner candy corn that even I am not brave enough to try. It says it is a limited edition but I don’t think it is limited enough. The description reads “flavors include roasted turkey, green beans, ginger-glazed carrots, sweet potato pie and cranberry sauce.” Nope. Nope. Nope.

National Candy Corn Day is the 30 of October, but I wasn’t going to wait till then. So, what’s your favorite flavor of candy corn? And would you be brave enough to try Turkey Dinner Corn?

Day 13: Candy Corn, the Untold Story

In one form or another, I have been writing my October Thoughts since 2003. For sixteen years I have been writing about things that go bump in the night, holiday décor, strange obsessions and whatever else pops into my head. What started out as something for friends and family has branched out into the wide world and it is exciting and a bit scary. So really, it is perfect for October.

Over the years one thing has remained the same, and that is my original fan, my mom. Every year, she is my Thought writing supporter. She reminds me (like I could forget) that I need to sit down and write a Thought before bed. She pesters me about what the next Thought will be and why I pick and choose some and leave others out. She offers suggestions, gives critique and really wishes that I would stop writing about vampires. I love having her on my "staff." She keeps things interesting.

For a while now, due to ill health and Alzheimer’s, she hasn't remembered that I am writing the Thoughts, and when reminded, she is often too tired to read, but she smiles and tells me that she is sure they are good. Every year there is one theme she insists be written about. She doesn't care when it happens, just so long as it does. When my friend Kristen writes her Thoughts, mom insists that I remind her to write about them too. She is after all, an equal opportunity pester-bot. So since she can't remember to heckle me this year, I will do it for her.

Today then is all about candy corn. That wonderful little multicolored triangle that is perfect for making vampire teeth out of. Sorry mom, it had to be said. According to the National Confectioners Association, “candy companies will produce nearly 35 million pounds of the corny candy this year. That's about 9 billion individual kernels of corn. Or about 10 million dollars in dental bills.”

Most people know the traditional candy corn with three stripes -- yellow at the bottom, orange at the center and white at the top -- but it also comes in a variety of other colors and flavors depending on the holiday: Brown, orange, and white Indian corn (the brown section is chocolate-flavored) for Thanksgiving. Green, white and red Reindeer corn for Christmas (which I think should be mint flavored but so far they have not mass produced my idea yet). Pink, red and white Cupid corn for Valentine's Day (gag). And the dreaded Pastel-colored Bunny corn for Easter. Dreaded because even though color has nothing to do with it, and I know they make it fresh, Bunny corn looks ridiculous and tastes stale. And that is just the way it is.

But my mom isn't the only one who loves the triangular sweet stuff; October 30th is National Candy Corn Day. Though I don't think I have ever heard them announce that on the news.

According to research done by TLC staff reporter Stephanie Watson, "Candy corn has been around for more than a century. George Renninger of the Wunderlee Candy Company invented it in the 1880s. It was originally very popular among farmers and its look was revolutionary for the candy industry. The Goelitz Candy Company started making candy corn in 1900 and still makes it today, although the name has changed to the Jelly Belly Candy Company.

Although the recipe for candy corn hasn't changed much since the late 1800's, the way it's made has changed quite a bit. In the early days, workers mixed the main ingredients -- sugar, water and corn syrup -- in large kettles. Then they added fondant (a sweet, creamy icing made from sugar, corn syrup and water) and marshmallow for smoothness. Finally, they poured the entire mixture by hand into molds, one color at a time. Because the work was so tedious, candy corn was only available from March to November.

Today, machines do most of the work. Manufacturers use the "corn starch molding process" to create the signature design. A machine fills a tray of little kernel-shaped holes with cornstarch, which holds the candy corn in shape. Each hole fills partway with sweet white syrup colored with artificial food coloring. Next comes the orange syrup, and finally, the yellow syrup. Then the mold cools and the mixture sits for about 24 hours until it hardens. A machine empties the trays, and the kernels fall into chutes. Any excess cornstarch shakes loose in a big sifter. Then the candy corn gets a glaze to make it shine, and workers package it for shipment to stores."

I know it is time consuming, but I miss the good old days of handmade candy corn. Not that I ever tasted it, but don't you just imagine that it was better? But how weird is it that so much work went into making something so small. I think knowing that painstaking process is what cemented my love of candy corn in the first place. Candy is a complex thing and we just grab it off a supermarket shelf like it is no big deal. It really is something to savor. Think about it the next time you have some, hopefully this month.

Think about time, and creativity, about taste and texture. I know they say that the colors don't make a difference and that the corn tastes the same, but I swear, the orange part tastes a bit like a creamsicle, the yellow like honey and the white like a frothy marshmallow top. Just taste and see if I am wrong.

But now that you know the technical side of things, imagine with me if you will the fantastic. See, I don't think that candy corn is really made like that at all. I think candy corn comes from a parallel world that we can't see. In it, candy corns are living creatures who dwell in villages made out of gumdrops and romp and frolic like fairies. They fly to and fro on sugary wings, and eat only the choicest marshmallows from the mallow trees. As candy corns mature they get more colors. Baby corns start out as little white nubbins who then eventually grow into orange adults. From those adults, only the wisest and most magical of the candy corn people attain their yellow stripe.

But lest you think we barbaric human beings gorge ourselves on sweet candy people, let me tell you the rest of the story. When the wise candy corns have lived a full and happy life and are ready to journey onto the next adventure, they shed their triangular coats and become October sun and moon beams. Haven't you noticed the particular sparkle and shine on a beautiful day, or the twinkle of a star at night? Those are the candy people waving hello and giving October a little extra oomph.

With all those discarded candy coats lying around, something has to be done. That is where the scarecrows come in. Did you really think that they just stood around in fields all day looking at birds? Their job is to harvest the candy corn coats while the world is sleeping. And really, the birds work for them. They spend their days on the lookout for the candy coats and then report back. It is quite the system and I don't want to spoil all the secrets, but doesn't that just give you a whole new appreciation for the tiny, tasty triangle.

So the next time you are at the supermarket, buy a bag and support a scarecrow. Taste a tiny tricolored triangle for me. Have one for my mom (as long as it isn't chocolate) and be sure to have another on the 30th. I know I will.

October Thought Day 21: The Classics Never Go Out of Style

We’ve come to the point in the October Thoughts where my mother asks if I have written about candy corn yet. I told her no and that I was thinking skipping it this year because what more is there really to say on the subject. She was quite disappointed and it occurred to me that candy corn for her is like my Halloween tape to me. Who was I to stand in the way of a tradition? So I scoured the internet and found some tasty tidbits about my mother’s favorite tri-colored treat. Here we go.

For something that was invented in the 1880’s candy corn has held up considerably well. Rather than fading into obscurity like some holiday confections, it has grown and evolved and continues to do so. I could say that candy corn is unique to October, but like most prosperous things, it has branched out and expanded to other parts of the year as well. Now there is a type of candy corn for almost every holiday. The only one not coopted so far as I can tell is St. Patrick’s Day.

According to the internet, candy corn is the top selling candy with American’s purchasing over 20 million pounds of it a year. If all the kernels sold were laid out end to end, they would wrap around the earth 4.25 times. That’s a lot of corn; and now I’m picturing Earth with a candy corn ring around it. How cool would that be! Candy corn is also the most searched for candy term in Google, and out of all 50 states, people in Alabama search for it the most. I have no idea why. Once a candy corn bag is opened, if stored properly it should last 3-6 months, if unopened nine.

I enjoy seeing what the candy corn companies come up with year to year; they never fail to surprise and delight. During my pumpkin spice buying binge I managed to come across three, no make that six new types of corn and of course I had to give almost all of them a test run.

There are the new Fall Brunch Favorites, which consist of French Toast & Maple Syrup, which tastes almost exactly like it sounds. Then there is Waffles & Strawberry, which surprisingly tastes more like waffles than strawberry. Rounding out the mix is the Chocolate Chip Pancake candy corn that as far as I can tell tastes exactly like regular candy corn. I was a bit disappointed by that one.

Then there are the chocolate candy corns, Birthday Cake and Chocolate Sea Salt. The birthday cake corn tastes exactly like a vanilla cake with chocolate frosting and the chocolate sea salt is very nice. I couldn’t really taste the salt, but that’s not a bad thing. There is also a Peanut Butter Cup candy corn which I was not brave enough to try. After all, a girl has to draw the line somewhere. Peanut butter cup candy corn just sounds too weird.

While I was searching the web for candy corn facts, I found out that they also came out with a Caramel candy corn this year. Now that sounds promising. During my search I also came across a candy horoscope that gives you a chart of popular Halloween candy and you pick which is your favorite. If you happen to choose candy corn, your Halloween candy horoscope calls you an “illusionist” and explains that “You keep people at a distance so as not to reveal your true self, adapting your personality to fit in with those around you.” I think that’s a touch heavy handed for a simple candy choice, but then again, it is an online quiz about candy.

While I love candy corn dearly, I am not as crazy about it as I am pumpkin spice. Some candy corn products go a bit too far in my estimation, like the candy corn flavored Oreos. Maybe it’s because I really don’t like Oreo’s all that much, but candy corn flavored ones weird me out. They just sound wrong. There are also candy corn MnM’s which I seem to recall not being overly fond of, candy corn popcorn and Fruity Pebbles cereal which both sound horrible, but not as horrible as candy corn coffee. There are also candy corn marshmallows which are good, candy corn kisses which are ok, candy corn Dots which can swing from yuck to yum in the same tasting and my new favorite, Hershey’s candy corn chocolate. I thought it might turn out to be not so great, but it is heaven in a wrapper. I can’t even begin to describe it, it’s that good. If you see a bag, I highly recommend that you grab it.

Brach’s is my favorite purveyor of the tri-colored deliciousness and the only other company that can even compare is Jelly Belly which makes its own wonderful corn contribution. Handy fact, if you find yourself with extra time on your hands and a solid piece of clay, you can actually make an ear of corn out of your candy corn. Exciting stuff I know.

There is a National Candy Corn Day on October 30^th and now that you are well armed with all sorts of candy corn trivia and product recommendations you can celebrate accordingly. If any of you are brave enough to try the peanut butter cup corn, let me know how it goes.

October Thought Day 25: October For My Mom

The thought for today is about candy corn. I thought I was done with the topic, but it seems that those little multicolored triangles haven't had enough of me yet. I wasn't planning on writing about them again but for two things, the first being a poll that showed what candy each state most consumed in October, with Oregon identifying as candy corn. The second reason is that though she has not read my October Thoughts this year, my mother asked if I had written about them yet. I told her, "well kinda" and apparently that wasn't good enough for her.
So, without further ado, I give you the yearly lesson on the process and consumption of candy corn. Enjoy.

According to the National Confectioners Association, candy companies will produce nearly 35 million pounds of the corny candy this year. That's about 9 billion individual kernels of corn. Or about 10 million dollars in dental bills.

 Most people know the traditional candy corn with three stripes -- yellow at the bottom, orange at the center and white at the top -- but it also comes in a variety of other colors and flavors depending on the holiday: Brown, orange, and white Indian corn (the brown section is chocolate-flavored) for Thanksgiving. Green, white and red Reindeer corn for Christmas (which I think should be mint flavored but so far they have not mass produced my idea yet). Pink, red and white Cupid corn for Valentine's Day (gag). And the dreaded Pastel-colored Bunny corn for Easter. Dreaded because even though color has nothing to do with it, and I know they make it fresh, Bunny corn looks ridiculous and tastes stale. And that is just the way it is. But my mom isn't the only one who loves the triangular sweet stuff, October 30th is National Candy Corn Day. Though I don't think I have ever heard them announce that on the news.

 According to writing and research done by TLC staff reporter Stephanie Watson, "Candy corn has been around for more than a century. George Renninger of the Wunderlee Candy Company invented it in the 1880s. It was originally very popular among farmers and its look was revolutionary for the candy industry. The Goelitz Candy Company started making candy corn in 1900 and still makes it today, although the name has changed to the Jelly Belly Candy Company.

Although the recipe for candy corn hasn't changed much since the late 1800s, the way it's made has changed quite a bit. In the early days, workers mixed the main ingredients -- sugar, water and corn syrup -- in large kettles. Then they added fondant (a sweet, creamy icing made from sugar, corn syrup and water) and marshmallow for smoothness. Finally, they poured the entire mixture by hand into molds, one color at a time. Because the work was so tedious, candy corn was only available from March to November.

Today, machines do most of the work. Manufacturers use the "corn starch molding process" to create the signature design. A machine fills a tray of little kernel-shaped holes with cornstarch, which holds the candy corn in shape. Each hole fills partway with sweet white syrup colored with artificial food coloring. Next comes the orange syrup, and finally, the yellow syrup. Then the mold cools and the mixture sits for about 24 hours until it hardens. A machine empties the trays, and the kernels fall into chutes. Any excess cornstarch shakes loose in a big sifter. Then the candy corn gets a glaze to make it shine, and workers package it for shipment to stores."
\
I know it is time consuming, but I miss the good old days of hand made candy corn. Not that I ever tasted it, but don't you just imagine that it was better? But how weird is it that so much work went into making something so small. I think knowing that painstaking process is what cemented my love of candy corn in the first place. Candy is a complex thing and we just grab it off a supermarket shelf like it is no big deal. It really is something to savor. Think about it the next time you have some, hopefully this month.

Think about time, and creativity. About taste and texture. I know they say that the colors don't make a difference and that the corn tastes the same. But I swear, the orange part tastes a bit like a creamsicle, the yellow like honey and the white like a frothy marshmallow top. Just taste and see if I am wrong.
But now that you know the technical side of things, imagine with me if you will the fantastic. See, I don't think that candy corn is really made like that at all. I think candy corn comes from a parallel world that we can't see. In it, candy corns are living creatures who dwell in villages made out of gumdrops and romp and frolic like fairies. They fly to and fro on sugary wings, and eat only the choicest marshmallows from the mallow trees. As candy corns mature they get more colors. Baby corns start out as little white nubbins who then eventually grow into orange adults. From those adults, only the wisest and most magical of the candy corn people attain their yellow stripe.

 But lest you think we barbaric human beings gorge ourselves on sweet candy people, let me tell you the rest of the story. When the wise candy corns have lived a full and happy life and are ready to journey onto the next adventure, they shed their triangular coats and become October sun and moon beams. Haven't you noticed the particular sparkle and shine on a beautiful day, or the twinkle of a star at night? Those are the candy people waving hello and giving October a little extra oomph.

 With all those discarded candy coats lying around, something has to be done. That is where the scarecrows come in. Did you really think that they just stood around in fields all day looking at birds? Their job is to harvest the candy corn coats while the world is sleeping. And really, the birds work for them. They spend their days on the lookout for the candy coats and then report back. It is quite the system and I don't want to spoil all the secrets, but doesn't that just give you a whole new appreciation for the tiny, tasty triangle.

 So the next time you are at the supermarket, buy a bag and support a scarecrow. Taste a tiny tricolored triangle for me. Have one for my mom (as long as it isn't chocolate) and be sure to have another on the 30th. I know I will.

Day 10: Candy Corn, the Untold Story

In one form or another, I have been writing my October Thoughts since 2003. Quite by accident, I realized tonight that that makes this my tenth anniversary. I can hardly believe it. For ten years I have been writing about things that go bump in the night, holiday décor, strange obsessions and whatever else pops into my head. What started out as something for friends and family has branched out into the wide world and it is exciting and a bit scary. So really, it is perfect for October.

Over the ten years, one thing has remained the same, and that is my original fan, my mom. Every year, she is my Thought writing supporter. She reminds me (like I could forget) that I need to sit down and write a thought before bed. She pesters me about what the next thought will be and why I pick and choose some and leave others out. She offers suggestions, gives critique and really wishes that I would stop writing about vampires. I love having her on my "staff." She keeps things interesting.

This year, due to ill health, she hasn't remembered that I am writing the thoughts. When reminded, she is often too tired to read, but she smiles and tells me that she is sure they are good. Every year there is one theme she insists be written about. She doesn't care when it happens, just so long as it does. When my friend Kristen writes her Thoughts, mom insists that I remind her to write about them too. She is after all, an equal opportunity pester-bot. So since she can't remember to heckle me this year, I will do it for her.

Today then, is all about candy corn. That wonderful little multicolored triangle that is perfect for making vampire teeth out of. Sorry mom, it had to be said. According to the National Confectioners Association, candy companies will produce nearly 35 million pounds of the corny candy this year. That's about 9 billion individual kernels of corn. Or about 10 million dollars in dental bills.

Most people know the traditional candy corn with three stripes -- yellow at the bottom, orange at the center and white at the top -- but it also comes in a variety of other colors and flavors depending on the holiday: Brown, orange, and white Indian corn (the brown section is chocolate-flavored) for Thanksgiving. Green, white and red Reindeer corn for Christmas (which I think should be mint flavored but so far they have not mass produced my idea yet). Pink, red and white Cupid corn for Valentine's Day (gag). And the dreaded Pastel-colored Bunny corn for Easter. Dreaded because even though color has nothing to do with it, and I know they make it fresh, Bunny corn looks ridiculous and tastes stale. And that is just the way it is. But my mom isn't the only one who loves the triangular sweet stuff, October 30th is National Candy Corn Day. Though I don't think I have ever heard them announce that on the news.

According to writing and research done by TLC staff reporter Stephanie Watson, "Candy corn has been around for more than a century. George Renninger of the Wunderlee Candy Company invented it in the 1880s. It was originally very popular among farmers and its look was revolutionary for the candy industry. The Goelitz Candy Company started making candy corn in 1900 and still makes it today, although the name has changed to the Jelly Belly Candy Company.

Although the recipe for candy corn hasn't changed much since the late 1800s, the way it's made has changed quite a bit. In the early days, workers mixed the main ingredients -- sugar, water and corn syrup -- in large kettles. Then they added fondant (a sweet, creamy icing made from sugar, corn syrup and water) and marshmallow for smoothness. Finally, they poured the entire mixture by hand into molds, one color at a time. Because the work was so tedious, candy corn was only available from March to November.

Today, machines do most of the work. Manufacturers use the "corn starch molding process" to create the signature design. A machine fills a tray of little kernel-shaped holes with cornstarch, which holds the candy corn in shape. Each hole fills partway with sweet white syrup colored with artificial food coloring. Next comes the orange syrup, and finally, the yellow syrup. Then the mold cools and the mixture sits for about 24 hours until it hardens. A machine empties the trays, and the kernels fall into chutes. Any excess cornstarch shakes loose in a big sifter. Then the candy corn gets a glaze to make it shine, and workers package it for shipment to stores."

I know it is time consuming, but I miss the good old days of hand made candy corn. Not that I ever tasted it, but don't you just imagine that it was better? But how weird is it that so much work went into making something so small. I think knowing that painstaking process is what cemented my love of candy corn in the first place. Candy is a complex thing and we just grab it off a supermarket shelf like it is no big deal. It really is something to savor. Think about it the next time you have some, hopefully this month.

Think about time, and creativity. About taste and texture. I know they say that the colors don't make a difference and that the corn tastes the same. But I swear, the orange part tastes a bit like a creamsicle, the yellow like honey and the white like a frothy marshmallow top. Just taste and see if I am wrong.

But now that you know the technical side of things, imagine with me if you will the fantastic. See, I don't think that candy corn is really made like that at all. I think candy corn comes from a parallel world that we can't see. In it, candy corns are living creatures who dwell in villages made out of gumdrops and romp and frolic like fairies. They fly to and fro on sugary wings, and eat only the choicest marshmallows from the mallow trees. As candy corns mature they get more colors. Baby corns start out as little white nubbins who then eventually grow into orange adults. From those adults, only the wisest and most magical of the candy corn people attain their yellow stripe.

But lest you think we barbaric human beings gorge ourselves on sweet candy people, let me tell you the rest of the story. When the wise candy corns have lived a full and happy life and are ready to journey onto the next adventure, they shed their triangular coats and become October sun and moon beams. Haven't you noticed the particular sparkle and shine on a beautiful day, or the twinkle of a star at night? Those are the candy people waving hello and giving October a little extra oomph.

With all those discarded candy coats lying around, something has to be done. That is where the scarecrows come in. Did you really think that they just stood around in fields all day looking at birds? Their job is to harvest the candy corn coats while the world is sleeping. And really, the birds work for them. They spend their days on the lookout for the candy coats and then report back. It is quite the system and I don't want to spoil all the secrets, but doesn't that just give you a whole new appreciation for the tiny, tasty triangle.

So the next time you are at the supermarket, buy a bag and support a scarecrow. Taste a tiny tricolored triangle for me. Have one for my mom (as long as it isn't chocolate) and be sure to have another on the 30th. I know I will.