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Love or hate it, candy corn is here to stay

Candy corn was created by George Renninger Ph. Wunderle Candy Manufacturing Co. Philadelphilate 1880s. The firm ultimately became Jelly Belly.

Candy corn was created by George Renninger at the Ph. Wunderle Candy Manufacturing Co. of Philadelphia in the late 1880s. The firm ultimately became Jelly Belly.

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Updated: December 23, 2012 1:26AM



The yellow-, orange- and white-striped candy corn kernels may be America’s most controversial confection. For some, October wouldn’t be the same without a bag of candy corn. Others loath the sweet stuff, and think handing it out to trick-or-treaters risks waking up to find your house draped in toilet paper.

Yet candy corn returns each autumn, along with falling leaves and football.

“We sell the most of it at Halloween,” says Bill Kelley, vice chairman of Jelly Belly Candy Co., which makes candy corn in North Chicago year-round — even in different colors and shapes for other holidays — and last year added a candy-corn-flavored jelly bean to its official list of flavors.

Today, candy corn is trendier than ever. Not only are local chefs experimenting with candy-corn-imbued desserts, but other manufacturers have capitalized on the concept, producing new sweets on the theme.

At Bread & Wine in Chicago, Gamble steeps candy corn in cream for his autumnal panna cotta topped with graham-cracker crumbles and caramel corn.

“It works,” he says, “because the smooth creaminess of the panna cotta sort of mutes the super sweetness of the candy corn and caramel corn.”

As a seasonal treat at Zest Bistro & Lemon Tree Grocer in Downers Grove, Ill., pastry chef Laurie McNamara revels in the candy’s sweetness. She melts candy corn into marshmallow cream, and studs it with still more candy corn as a filling for pumpkin-spiced whoopie pies, then further sweetens the dessert with a scoop of candy-corn-flavored ice cream.

Introduced this fall, candy-corn M&Ms, large round candies with a white-chocolate filling, come in the familiar colors but taste less like the classic confection than like artificial butter with a hint of suntan lotion.

And to great Internet notoriety, Nabisco marketed a short run of candy-corn Oreo cookies in September. They’re vanilla sandwich cookies with a yellow- and orange-colored filling but good luck finding any.

Oreos spokeswoman Caroline Lainio was unable to provide any statistics for how many of the limited-edition cookies were produced or if any are still available. According to Lainio, the century-old brand added candy-corn cookies to its lineup in order to relate to consumers in “fresh, new relevant ways.”

Yet candy corn is even older than Oreos, dating to the late 1880s, when candymaker George Renninger created it at the Ph. Wunderle Candy Manufacturing Co. of Philadelphia (since absorbed into Nestle). Not long afterward, Goelitz Confectionary Co., the firm that ultimately became Jelly Belly, began producing the candy.

“We think the company was founded making candy corn,” says Kelley, 71, whose family founded Goelitz in 1898 in Cincinnati. Their candies were such a success that they expanded to Chicago in 1903 and 10 years later moved to the factory in North Chicago, where they became America’s premier maker of candy corn.

Kelley says that the formula for the candy, a category called “mellocreme,” remains the same as it was in the 19th century. “When I started with the company,” 46 years ago, he says, “it was all we made.”

Today machines do what was once done by hand, but the method is identical: Sugar, corn syrup and water are cooked together and whipped into a fondant with mazetta.

“Mazetta is really a form of marshmallow, which gives the candy its creamy structure, and it makes the little white tip opaque,” Kelley says.

Trays filled with cornstarch are pressed with a form to mold the kernel shapes, 1,200 candies to a tray, and the candy deposited into the impressions. “First white, then orange, then
yellow on top, in layers,” says Kelley.

In the old days, the molds were filled by hand by men called “stringers” who walked backward down the line with kettles of molten candy. “They basically poured the candy into the molds,” he says.

After molding, the trays go to a drying room and the candy is separated from the cornstarch — which will be reused — and finally shined up with a confectionery glaze. The molding machine holds about 200,000 pounds of cornstarch, Kelley says, and although the ingredients are different, the same trays also are used for forming jelly beans.

While Jelly Belly has a factory in Thailand as well as facilities here and California, Kelley says all their candy corn is American-made.

Because what could be more American than Halloween and candy corn?

Leah A. Zeldes is a local freelance writer.

Candy Corn Crispy Balls

Makes 16 servings

4 cups crisp rice cereal

2 cups candy corn (1 pound)

4 tablespoons butter or margarine

1/2 cup peanut butter (optional)

40 large marshmallows or 4 cups miniature marshmallows (10 ounces)

Cellophane or plastic wrap

Grease a large bowl. Combine the cereal and candy corn in the bowl and set aside.

Melt the butter and peanut butter, if using, over medium heat in a large nonstick saucepan. Add the marshmallows, stirring until completely melted.

Pour the marshmallow mixture over the cereal mix and stir to coat. With buttered fingers roll into balls (or press into a greased 9x13-inch pan and cut into squares).

Cut 8-inch squares of cellophane. or plastic wrap. Roll each ball or square in cellophane and twist ends closed. Tie with ribbon.

From Jelly Belly Candy Co.

Candy Corn Ice Cream

Makes about 1 quart

Pastry Chef Laurie McNamara pairs this sweet, pale-orange ice cream with pumpkin-spiced whoopie pies filled with candy-corn marshmallow cream.

1 cup whole milk

1 cup whipping cream

2/3 cup candy corn

5 egg yolks

1/3 cup sugar

1 teaspoon vanilla extract

In a medium saucepan over medium heat, bring the milk, cream and candy corn to a simmer. Stir until the candy corn has melted.

In a medium bowl, whisk the yolks, sugar and vanilla. Slowly add half the milk mixture to the eggs, whisking constantly. Then pour the mixture back into the saucepan. Cook, stirring constantly, about 5 minutes, till the mixture coats the back of a spoon. Strain into a clean bowl.

Place the bowl into an ice bath and stir to cool, then chill in the refrigerator until very cold, up to two days.

Process in an ice-cream maker according to the manufacturer’s instructions.

From Zest Bistro & Lemon Tree Grocer, Downers Grove, Ill.



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