Candy Corn - It's Not Just For Halloween Anymore

!±8± Candy Corn - It's Not Just For Halloween Anymore

Like all things, over the years candy corn has changed. It has morphed from an orange, yellow and white Halloween candy into a gourmet candy product suitable for candy buffets, gift baskets, cupcake decorating and, of course enjoying.

Candy Corn - The Early Years

Candy corn was first created in the 1880s by George Renninger of the Wunderlee Candy Company. The main ingredient was orange and yellow colored honey. The idea came from the bright colors of traditional North American corn. Each piece was about the size of a whole kernel from a ripe or dried ear of corn. Since Halloween coincides with harvest time, they quickly became a popular treat to share on that particular holiday. The tricolor design of the candy was considered revolutionary for its time and people flocked to buy it.

At first, candy corn was only produced for 6 months out of the year (from March to November). It was packed into wooden buckets, tubs, or cartons and loaded onto wagons or trains to be sold in nearby towns. Commercial production didn't really begin until 1898 by Gustav Goelitz. He made it with a broad yellow bottom, a tapered orange center, and a pointed white top. Its unique shape gained popularity quickly in both the cities and in the rural populations of the early 1900s.

As time went by, other color variations were made also. A popular variation called "Indian corn" featured a chocolate brown bottom, orange center and pointed white top. More color variations were made to represent other major holidays, including Christmas (in red, white and green) and Easter (in various pastel colors).

People still love candy corn. It grew from a novelty sweet that was mostly produced for Halloween into a major candy item that is produced year-round. In fact, approximately 35 million pounds of it is produced every year!

It was only natural that smart manufacturers wanted to create new and improved version, so they began to experiment with the original recipe, creating new flavors and colors.

Candy Corn Now - The new explosion of Color and Taste

One if the biggest innovations in this candy's history has come in the form of gourmet candy corn. With exciting new colors and gourmet flavors, these little guys really take it to the next level

Here are some of the cool new flavors and colors available:

Apple Cider (tan and red) Blackberry Cobbler (purple with brownish bottom) Candy Cane Corn (red and white) Caramel (marigold and brown) Caramel Apple (red and light brown) Cherry (yellow tip, red and pink) Cinnamon (white with light red tip) Creme Brulee (soft yellow with light brown bottom) Dulce de leche (brown with marigold bottom) Pumpkin Spice (bright yellow with dark brown bottom) Raspberry (red with purple bottom) Raspberry Lemonade - USA colors! (red tip, white middle and blue bottom) - these taste just like Bomb Pop Ices! Tangerine (purple tip, yellow middle, orange bottom)

So next time you're looking for a unique candy treat that will make people do a double take, go pick up up some gourmet candy corn.

Candy Corn - It's Not Just For Halloween Anymore

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Candy and Caramel Apples a Traditional Halloween Treat

!±8± Candy and Caramel Apples a Traditional Halloween Treat

Jack-o'-lanterns, spooky decorative displays, and scary costumes have long been part of the Halloween tradition, as have the candy and treats associated with this "haunted" holiday. Because of the fall apple harvest coinciding with these frightful festivities every year, caramel apples and candy apples have been part of Halloween since it began to weave itself into America's fabric in the 1930's.

These days, the first priority of children as they scour the neighborhoods trick-or-treating is to acquire as much store-bought candy as possible; candy bars, lollipops, and basically anything sweet and nicely-packaged. But even though they're not distributed into many goodie bags these days, candy and caramel apples are still a very popular and traditional treat for kids and parents alike!

It's a natural combination: the apple, sweetened by nature and covered in candy or caramel coating. Every bite is a crispy flavor explosion! If you decide to take the time and put forth the effort to make enough caramel and/or candy apples to accommodate the neighborhood, go for it! But if you just want them around for the kids, friends, and family, that would probably be just fine by them.

Ok, so now you're wondering, "How exactly did I make those caramel apples last time? Do I have a recipe around here somewhere?" Look no further. Here's a quick and easy caramel apple recipe, with a candy apple recipe thrown in for good measure:

Caramel Apples (homemade)
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Have the apples ready by washing and drying them and by removing the stems. Insert a wooden stick (popsicle sticks work) into the end of each apple.

Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 250 degrees on a candy thermometer.
Remove from heat and stir in vanilla.

Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.

Quick Microwave Caramel Apples
6 apples
6 wooden sticks
1 (14 oz) package of wrapped caramels
2 tablespoons milk

Wash and dry apples and remove stems. Insert a wooden stick into the end of each apple. Place unwrapped caramels and milk in a microwave safe bowl. Microwave on high for two minutes, stirring once. Swirl each apple in caramel mixture, then place on a well greased cookie sheet or wax paper to cool before serving.

Old-Fashioned Red Candy Apples
8 medium sized apples
8 wooden sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon (optional)
1/4 teaspoon red food coloring (optional)

Have washed and dried apples ready, with stems removed and a stick inserted into the end of each apple.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove the syrup from the heat and stir in cinnamon and food coloring (if desired). Dip one apple completely in the syrup and swirl it around a little to coat. Hold the apple above the saucepan to drain off excess. Place the apple on a well-greased pan or wax paper for cooling...and enjoy the Halloween festivities!

Candy and Caramel Apples a Traditional Halloween Treat

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