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10 Bizarre Facts About Candy Corn You Never Knew

It's a love-it or hate-it kind of candy, but this treat has been around since the 1880's and it's not going anywhere anytime soon!

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Bright colored candy corn for halloween.Shutterstock / Dan Kosmayer

Many people’s favorite Halloween treat, candy corn has been around for ages! This iconic candy has a storied history, including a few who-knew facts behind the trick-or-treat sensation.

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Halloween background of jar of candy corn and an assortment of voodoo bead on a dark wooden table.Shutterstock / Juan Llauro

There’s a Candy Corn Day

Did you know Candy Corn has its own holiday? And it’s not Halloween! October 30th is the day to make your own candy corn or post a pic of your favorite store-bought brand. Don’t forget to tag them with #NationalCandyCornDay.

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Halloween candy corns in bucket on blue wooden background5 second Studio/Shutterstock

It Was Originally Handmade

Today, commercial machines form each kernel. But, back in the 1880s, the original candies were mixed and formed by hand. Workers would cook up the mixture in a large kettle and pour the mixture into kernel-shaped trays.

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Colorful jelly candy background with many different flavorsStephen Coburn/Shutterstock

Today, It’s Owned by Jelly Belly

The candy originally debuted under the umbrella of the Goelitz Confectionery Company, but today it’s owned by the well-known Jelly Belly company. It might have been bought out, but the candy production never stopped since 1880!

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Halloween candy corns on black wooden backgroundShutterstock / 5 second Studio

The Colors Are Layered

To create that striped effect, the candy corn batter is poured in three phases. First, they do white, followed by the yellow and the orange. Then, they finish the candies with confectioners glaze to give each candy its characteristic shine.

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Classic white, orange and yellow candy corn sweets for HalloweenShutterstock / Edward Fielding

It’s a Low-Calorie Snack

Each piece of candy corn has only seven calories. As long as you contain your munching to under 14 pieces, you can enjoy them as a tasty 100-calorie snack! They do contain a lot of sugar, though, so it’s not the ideal choice for dieters.

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Halloween celebration concept with candy corn and jack o lantern cup on wooden table.Shutterstock / Maglara

It’s a Halloween Favorite

There are a ton of candy corn haters out there, but it’s actually one of the most popular Halloween candies. It takes a second place only to chocolate, and it’s the number one favorite in Oregon, Texas, Tennessee and South Carolina.

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candy corn on pink marshmallow for Valentine DayShutterstock / AN NGUYEN

There Are Other Holiday Versions

While the classic white, orange and yellow candy is the most well-known version of candy corn, the company also makes other holiday versions. Look for red and pink Cupid Corn on Valentine’s Day, red, white and blue Freedom Corn on 4th of July, and red and green Reindeer Corn for Christmas.

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Halloween Candy CornShutterstock / Edward Fielding

It Used to Cost 25 Cents a Pound

Today, a bag of candy corn will run you around $9 a pound, but it originally cost only 25 cents. That’s a 3,500 percent price increase in less than 140 years!

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Halloween candy corn falling out burlap bagShutterstock / Sony Ho

They Make (and Sell) a Lot of It

People don’t just buy candy corn for Halloween, either. Jelly Belly can make 3,500 pounds of this candy every hour, and the National Confectioners Association estimates that they sell 9 billion kernels every year. That’s more than 35 million pounds!

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candy corn for Halloween on rustic tableShutterstock / AN NGUYEN

There’s a Debate How to Eat It

More than half of candy corn eaters just pop the whole kernel in their mouth. But, some people believe it should be nibbled from the narrow white end down to the wide orange end. There are a few people who start at the bottom and work their way up.

Try our frozen version!

Lindsay D. Mattison
After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.
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