Halloween is Corny

Candy corn has to be one of the most recognized candies during the Halloween season.  Some hate it, some love, but we all have eaten it. The yellow, orange,...
candycorn

Candy corn has to be one of the most recognized candies during the Halloween season.  Some hate it, some love, but we all have eaten it. The yellow, orange, and white triangles will forever be a part of Halloween hall of fame.  That being said, Edgyplate wondered, when did candy corn become the poster child of Halloween and what exactly is candy corn?

According to Better Homes & Gardens, the Wunderlee Candy Compnay, specifically, George Renninger started making the tri colored candy in the 1880s.  What later became the Jelly Belly Candy Co., The Goelitz Confectionery Company was responsible for mass producing the sugar filled candy, and still remains the largest producer of candy corn.  While the way the make it is still the same.  The Better Homes and Gardens explained the candy’s ingredients stating, “Candy corn starts as a mixture of sugar, fondant, corn syrup, vanilla flavor, and marshmallow creme. This mixture is melted into liquid candy, called slurry, and is colored and run through a cornstarch molding process to create each kernel. Wooden trays filled with cornstarch are imprinted with rows of candy corn molds where the layers are individually deposited from bottom to top.

The mixture cools in the tray, which seals the three layers together. The kernels of candy corn are sifted from the trays and polished in large drum pans with edible wax and glaze to create its irresistible, hand-grabbable shine.”

http://www.bhg.com/halloween/recipes/the-history-of-candy-corn/

If the idea of inhaling the oddly chewy, but hard candy doesn’t sound appetizing, try this recipe, I happened to love, love, love it…

http://life-in-the-lofthouse.com/candy-corn-rice-krispie-cupcakes/

Candy Corn Rice Krispie Cupcakes
Recipe by: Holly Lofthouse

9 cups crispy rice cereal, divided
1 1/2 sticks butter
2 (16 ounce) bags mini marshmallows, divided
yellow gel food dye
orange gel food dye (or red and yellow to mix)
1 (16 ounce) container Vanilla frosting
1 cup powdered sugar
Candy corns

Directions: Spray two 12-cup regular muffin tins with non-stick spray. Set aside.

In a large saucepan, over medium heat, melt a half stick (1/4 cup) of butter. When butter is almost completely melted, add in 8 ounces (half bag) of the mini marshmallows. Stir constantly until marshmallows start to melt. Squeeze in 3-4 drops of yellow food dye (more or less, depending on how dark a yellow you want). Stir well to combine color into melted marshmallows. Remove from heat.

Pour 3 cups of the crispy rice cereal into the yellow marshmallow mixture, quickly but gently stir to combine.

(The next part is sticky! So be patient, and use non-stick spray on your spoon to help distribute the mixture into the tins)

Add about 2-3 Tablespoons of yellow rice krispie mixture into each of the muffin cups. Let stand for a minute or two to slightly cool, and then using the back of a spoon, press the mixture into the bottom of the cups. Repeat with all 24 muffin cups. Then set aside.

In another large saucepan, over medium heat, melt the remaining butter (1/2 cup). Once butter is almost melted, pour in 1 (16 ounce) bag of marshmallows into the melted butter. Stir constantly until marshmallows are just about melted, and then squeeze in 3-4 drops of orange food dye. Stir well to combine color into melted marshmallows. Remove from heat.

Pour in 6 cups of the crispy rice cereal into the orange marshmallow mixture, and quickly but gently stir to combine.

Take 1/2 cup of the orange rice krispie mixture and place it into each muffin cup, on top of the yellow mixture. Repeat with all 24 muffin cups. Then with the back of a greased spoon, press orange mixture into the cups. Let stand atleast an hour or two to let rice krispies cupcakes set. (Or you can loosely cover them with saran wrap, and place in fridge for 30 minutes)

Meanwhile, pour the container of vanilla frosting into a medium bowl. Add in the cup of powdered sugar, and using a whisk, whisk together until all combined. Scoop frosting mixture into a decorating bag fitted with a tip of your choice (or you can use a sandwich baggie and cut off one side).

Gently remove each rice krispie cupcake from the pans. (They should come out very easy). Pipe frosting onto each cupcake and decorate each with a candy corn.

Makes 24 cupcakes.

RELATED BY

Twitter EdgyPlate