How to Make Candy Without Corn Syrup?
During Halloween, we see lots of three colored cute little candies everywhere! Ever wondered what those are? Although they seem just like any other candy, actually they are a must in the Halloween festive throughout US and Canada. Actually, they are a replicate of actual corn kennel they are just like sugary marshmallows. They do look and taste sugary but yet they are fat-free. It is considered as one of the least unhealthy candies in the market. According to the National Confectioners Association, candy companies will produce nearly 35 million pounds of the corny candy this year. That's about 9 billion individual kernels of corn. The three colors of candy corn are yellow, orange and white. They mimic the actual corn kennel, although they are three times the size. These sugary delights were invented by George Renninger of the Wunderlee Candy Company.
These were very famous amongst the farmers. In 1900 the company started making it commercially and changed the name to Jelly Belly Candy Company. One of the earliest names for candy corn was “Chicken Feed” — an unappetizing moniker that the Goelitz Company actually marketed it under when it initially hit the market. Unsurprisingly, the name was eventually changed to the slightly less stomach-turning one we know today. Today they are made in different colors according to the occasion. Brown, orange, and white Indian corn (the brown section is chocolate-flavored) for Thanksgiving, green, white and red reindeer corn for Christmas, pink, red and white cupid corn for Valentine's Day, pastel-colored bunny corn for Easter.
• Pour 1 cup of sugar into a pot and pour 1 cup of sugar over it. To make hard candy, you can use any 1 for 1 ratio of sugar and water.
• Stick the candy thermometer into the solution so you can monitor the temperature.
• Bring the sugar syrup up to a boil, bringing up to about 300 degrees Fahrenheit, stirring occasionally.
•Set out a cookie sheet and cover it with wax paper.
• Carefully pour a drizzle of the sugar syrup over the cookie sheet. The drizzle of sugar syrup hardens almost immediately upon contact with the air and produces sugar candy.
• Add up the flavorings to make colored corn candy.
Nowadays candy corn is made commercially in bulk quantity as they are a hot seller in Halloween.
• Stick the candy thermometer into the solution so you can monitor the temperature.
• Bring the sugar syrup up to a boil, bringing up to about 300 degrees Fahrenheit, stirring occasionally.
•Set out a cookie sheet and cover it with wax paper.
• Carefully pour a drizzle of the sugar syrup over the cookie sheet. The drizzle of sugar syrup hardens almost immediately upon contact with the air and produces sugar candy.
• Add up the flavorings to make colored corn candy.
Nowadays candy corn is made commercially in bulk quantity as they are a hot seller in Halloween.
Decoration and Packaging:
Candy corn theme is a very powerful decoration throughout. They are considered as a symbol of Halloween tradition. Their color themes and design has been used at many other places. They are not only used as eatables, they are also used to decorate places on eve. They are placed in transparent glass materials like jugs and show pieces and they flaunt their color themes. They are also used to decorate cakes and muffins and other desserts. Talking about packaging, candy corns are packed in pouches made up of plastic or they are packed in containers which are made of candies. You can get as innovative as you can to decorate the corns. You can also go for candy boxes by TheCustomBoxes for packaging solutions.
