Candy Corn was created in the 1800's by George Renninger of the Wunderlee Candy Company, the 3 colors of the candy mimic the appearance of kernels of corn (I know you already knew this). Each piece is approximately 3 times the size of a whole kernel from a ripe or dried ear (OK, you probably knew this too). Candy corn is made primarily from sugar, corn syrup, artificial coloring and binders. A serving size of 22 pieces (that's a lot) contain 140 calories and NO fat.
Another variation is the "Indian Corn", chocolate brown bottom, orange in the middle and white on the tip.
Originally the candy was made by hand. Manufactures first combined the sugar, corn syrup, and water and cooked them to form a slurry (thickened to a solid). Fondant (a kind of icing-like substance used to decorate pastries) was added for texture and marshmallows were added to provide a soft bite (bet you did not know that). The mixture was then heated and poured into shape molds. These passes, one for each colored section, were required during the pouring process.
The recipe remains basically the same today. The production is called "corn starch molding", like wise remains the same, but today by machines that were invented for the process.Candy Corn is my favorite Halloween candy.....leave me a comment telling me your favorite Halloween candy.