Early candy corn was a labor of love, guys. According to Atlas Obscura, “After mixing a cavity cocktail of sugar, corn syrup, fondant, marshmallow, and water, the slurry would be dyed one of the three candy corn hues: orange, yellow, or white. Laborers would then take 45-pound buckets of the hot liquid candy and pour it into long rows of trays of kernel forms, making three passes, one for each color of the corn. Once this back-breaking work was complete, the molds would cool and candy corn was unleashed upon an autumnal population.” That’s right, the process was so long and labor intensive that the product could only be made available from March to November. That gave it a nice, cozy association with fall even before Halloween was the candy-collecting frenzy it is now.
It wasn’t until sugar rations were lifted after WWII that door-to-door trick-or-treating became an integral part of the holiday. Even though its colors are decidedly autumnal, manufacturers marketed them as year-round treat, encouraging kids to nibble on them all year long, and even including them in a Brach’s advertisement featuring summertime candies! Summertime!!! Nice try, fools.
Powered by WPeMatico