Everyone knows it, although many will not admit how much they truly love food.  Some people enjoy something simple like a Bologna Sandwich with Mustard, made with some delicious Wonder Bread or a hot dog with ketchup on a cool October night, around the campfire telling scary stories. Others require something that will appeal to their uptown taste buds who scream for something that cost more then $3.00, like a little lobster prepared by your favourite chef with some veggies on the side.

As for me, well I prefer something a little more rare, but will settle for some delicious Halloween Candy. Oh, how I dream about them, Tootsie Rolls prancing by, Smarties dancing by, M&Ms falling down like rain and mmmmm, the Sugar Babies I had when I was younger, I can taste them now.  I would have to say that I miss Candy Corn the most. It has been years since I’ve had a piece, the wonderful Halloween colors intermingled to create something so delicious. Halloween really is the best time of year, all the excitement, candy and costumes. Maybe I should dress up next year, I think as an Angel, it’s a nice escape from what I really am….. What do you think?

Candy corn is a confection popular in the United States, particularly around Halloween. Created in the 1880s by George Renninger of the Wunderle Candy Company, the three colors of the candy are meant to mimic corn. Each piece is approximately the size of a whole kernel of corn, as if it fell off a ripe or dried ear of corn. The candy is usually tri-colored with a yellow base, orange center, and white tip, although the color combinations may vary. The most common alternate color scheme, called “Indian corn”, is white, orange, and yellow, and is sometimes associated with the Thanksgiving holiday.

The National Confectioners Association estimate 20 million pounds of candy corn are sold each year. October 30 is National Candy Corn Day. Although regular candy corn is most popular at Halloween, it is available year-round.

According to Brach’s Confections, Inc., the top branded maker of candy corn, each year Americans eat enough Brach’s candy corn that if the kernels were laid end to end, they would circle the Earth 4.25 times.

Candy corn is made primarily from sugar, corn syrup and honey. Originally, candy corn was made by hand. Manufacturers first combined sugar, corn syrup, and water and cooked them into a slurry. Fondant was added for texture and marshmallows provided a soft bite. The final mixture was then heated and poured into shaped molds. Three passes were required during the pouring process, one for each colored section. Few changes have been made to the process or recipe, with machines now performing the tasks formerly done by people. Candy Corn can be found at most popular grocery food stores in the USA.

William W. Kolb invented the red candy apple. Kolb, a veteran Newark candy-maker, produced his first batch of candied apples in 1908. While experimenting in his candy shop with red cinnamon candy for the Christmas trade, he dipped some apples into the mixture and put them in the windows for display. He sold the whole first batch for 5 cents each and later sold thousands yearly. Soon candied apples were being sold along the Jersey Shore, at the circus and in candy shops across the country, according to the Newark News in 1948.

Here’s the original candy apple recipe:

What You Need

8 medium sized apples

8 wooden sticks

3 cups white sugar

1/2 cup light corn syrup

1 cup water

1/4 teaspoon cinnamon (optional)

1/4 teaspoon red food coloring (optional)

Make It

Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M’s, chopped nuts, granola or colored sprinkles.