Candy Corn – are you a lover or hater of this Harvest Time treat? Most people claim a strong dislike of the overly sweet Corn shaped treat, yet an estimated 35 million pounds of Candy Corn are sold annually. So either people aren’t honest about Candy Corn or those that love it really love it a ton.
While Candy Corn was actually invented in Philadelphia by George Renniger of the Wunderle Candy Company, it was Cincinnati that gave the candy its fame. Candy Corn was part of a newly invented confection known as Buttercream. It took the place of marzipan candies, made from almond paste. Buttercream was cheaper, could be molded into shapes just as marzipan could, while remaining chewable. Buttercream is actually made by cooking sugar, water and corn syrup in big pots, then adding fondant and marshmallow and whipping it with a little wax. So we are talking sugar upon sugar upon sugar. In reality, buttercream is sugar cream, since there is no butter involved.
The candy was produced by hand in 1888. It was a Christmas confection. But then the Goelitz Confectionery Company (Jelly Belly) began to mass produce the candy, calling it “Chicken Feed” and hopping on the agriculture-inspired treat market that was popular in the late 19th century. Candy Corn sought to corner the candy market to a largely rural society.
Here we are, all these years later, with Candy Corn in pastels for Easter, Greens for Christmas and the ever popular original Corn Colors that bring Harvest and fall to mind.
Not a fan? That’s okay, Candy Corn makes for a great martini.
Candy Corn Martini
Candy Corn Infused Vodka
20 oz Cake Vodka
1 cup Candy Corn
In the morning, add candy corn to vodka. Let infuse for at least 6 hours.
4 Martini Glasses
Orange Decorating Sugar Crystals or Nonpareils as needed
Corn Syrup as needed
To rim the glass, dip the rim of a martini glass in a shallow dish of corn syrup, then dip into a shallow dish of decorating sugar or nonpareils. Let dry for 2 minutes.
20 oz Infused Vodka (above)
12 oz Pineapple Juice
12 oz Heavy Cream
Carefully add 5 oz of the infused candy corn vodka into each martini glass.
Using a layering tool or by pouring slowly on the back of a spoon, pour 3 oz of pineapple juice into each glass make the second layer.
Repeat with 3 oz of cream to each glass for the final layer. Serve and enjoy.