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 background
5 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 flavors
Stephen 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 background
Shutterstock / 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 Halloween
Shutterstock / 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 Day
Shutterstock / 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 Corn
Shutterstock / 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 bag
Shutterstock / 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 table
Shutterstock / 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
Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at Taste of Home in 2023, although she’s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including Wide Open Media, Tasting Table, Mashed and SkinnyMs. Lindsay is an accomplished product tester and spent six years as a freelance product tester at Reviewed (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills). Lindsay still cooks professionally for pop-up events, especially if it provides an opportunity to highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she’s not writing, you’ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.