Invented in the 1880s, candy corn achieved commercial success in 1898 when its creator founded the Goelitz Candy Company. Production was labor-intensive and seasonal without automation, yet its tricolor fondant popularity exploded. Today, the Goelitz Candy Company—now Jelly Belly Candy Company—still uses the original recipe amid modern mass production.
Homemade candy corn is simple, fun, and kid-friendly. Adapt colors for holidays: pastels for Easter, red and green for Christmas, pink for Valentine's. A Halloween staple, it's enjoyable year-round.
Combine 2-1/2 cups powdered sugar, 1/3 cup dry milk, and 1/4 teaspoon salt in a large bowl. Set aside.
In a heavy saucepan over medium-high heat, combine 1 cup sugar, 2/3 cup corn syrup, 6 tablespoons butter, and 2 tablespoons water. Stir until boiling.
Continue cooking to 230°F (2-3 minutes). Remove from heat and stir in vanilla.
Pour hot liquid into the dry mixture.
Stir with a rubber spatula until smooth.
Pour onto parchment-lined baking sheet. Cool until handleable.
Form three balls. Flatten two slightly. Add 15-20 drops yellow food coloring to each; add 10 drops red to one for orange.
Knead each until smooth and uniform.
Tear off orange dough, roll into 1/4-inch-thick rope. Place on parchment.
Roll yellow rope same size; press against orange. Repeat with white. Gently press together. Use knife back to form wedge, thickest at white end. Repeat until dough is used.
Cut ropes into small triangles with pizza cutter or knife. Let rest 2 hours to harden. Eat immediately or store in parchment-lined airtight container. Best for Halloween!
