Invented in the 1880s, candy corn found commercial success in 1898 when their creator founded the Goelitz Candy Company. Without automation, production was labor intensive and limited to just a few months a year, but the popularity of the tri-colored fondant soared. Today, the Goelitz Candy Company is now known as the Jelly Belly Candy Company and although automation now allows for mass production, they still use the same recipe that started it all.
Making candy corn is surprisingly easy to do and kid-friendly. Try it for other holidays (pastels for Easter, red and green for Christmas, pink for Valentine’s Day). Dress them up however you like, candy corn is still an undeniable Halloween staple that can be enjoyed all year long.
Roll a strand of yellow dough of the same length and width as the orange, and lay yellow strands against orange. Repeat with white dough, laying against yellow strands. Press gently together. Repeat process until all the dough has been rolled and pressed into tri-colored ribbons.
Use the back of a knife to press down on each set of strands lengthwise, forming a long wedge that is thicker on the white edge.