Traditional recipes

Where Did Candy Corn Come From?

Where Did Candy Corn Come From?

This controversial confection has been around for quite a while

Despite being a very popular Halloween candy, candy corn is one of the most divisive candies out there. The subject of one of the biggest food debates of our time, the controversial candy is beloved by some and reviled by others. But just where exactly did this seasonal confection come from?

The Most Popular Halloween Candy When You Were a Kid

Back in the 1880s, Wunderlee Candy Company became the first company to produce candy corn after an employee by the name of George Renninger invented it, according to the National Confectioners Association. Candy corn was first produced during a time when machinery was less advanced, resulting in only seasonal production from late August through the fall. This production schedule has stayed the same since (even though the technology has obviously improved), which is why candy corn continues to be a favorite specifically for Halloween.

Candy corn was originally made by hand, with candymakers mixing sugar, carnauba wax, water and corn syrup dyed with food coloring together and cooking it before adding fondant and marshmallows for taste and texture. This was then heated and poured into molds in three passes for each of the colored sections of the candy corn. The iconic yellow, orange and white color scheme was intended to look like a corn kernel in an attempt to appeal to the largely rural and agrarian society of late 19th century America.

After the 19th century, the Goelitz Confectionery Company (now a part of Jelly Belly) took over production of the candy, originally calling it “Chicken Feed,” and continues to produce it today. Other companies that make candy corn include Brach’s, Russell Stover, YumEarth, Walgreens and Trader Joe’s. The recipe and production methods for it are still basically the same, although machines have now taken over. According to the National Confectioners Association, nearly nine billion pieces of candy corn (approximately 35 million pounds) is produced every year in the United States, where it’s a favorite among many trick-or-treaters.


Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. [1]

One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was starting to be used as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity. [1]

The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck. [1]

Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north, and today its recipe can be found in many cookbooks. [1]

Humidity during preparation can affect the quality of divinity. For a batch to be successful, the humidity must be low enough for the candy to dry properly.

Due to the high amounts of sugar, divinity acts like a sponge. If the environment is very humid (over 50%) the candy will absorb moisture from the air, remaining gooey. This can be circumvented by heating the molten sugar to a higher temperature, typically up to around 270 degrees Fahrenheit. [ citation needed ] Under the right conditions, it is a soft, white candy which should be dry to the touch.

Divinity, like many other confections and baked goods, needs to have its recipe altered for high-altitude areas (over 3500 feet). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.


Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. [1]

One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was starting to be used as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity. [1]

The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck. [1]

Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north, and today its recipe can be found in many cookbooks. [1]

Humidity during preparation can affect the quality of divinity. For a batch to be successful, the humidity must be low enough for the candy to dry properly.

Due to the high amounts of sugar, divinity acts like a sponge. If the environment is very humid (over 50%) the candy will absorb moisture from the air, remaining gooey. This can be circumvented by heating the molten sugar to a higher temperature, typically up to around 270 degrees Fahrenheit. [ citation needed ] Under the right conditions, it is a soft, white candy which should be dry to the touch.

Divinity, like many other confections and baked goods, needs to have its recipe altered for high-altitude areas (over 3500 feet). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.


Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. [1]

One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was starting to be used as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity. [1]

The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck. [1]

Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north, and today its recipe can be found in many cookbooks. [1]

Humidity during preparation can affect the quality of divinity. For a batch to be successful, the humidity must be low enough for the candy to dry properly.

Due to the high amounts of sugar, divinity acts like a sponge. If the environment is very humid (over 50%) the candy will absorb moisture from the air, remaining gooey. This can be circumvented by heating the molten sugar to a higher temperature, typically up to around 270 degrees Fahrenheit. [ citation needed ] Under the right conditions, it is a soft, white candy which should be dry to the touch.

Divinity, like many other confections and baked goods, needs to have its recipe altered for high-altitude areas (over 3500 feet). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.


Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. [1]

One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was starting to be used as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity. [1]

The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck. [1]

Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north, and today its recipe can be found in many cookbooks. [1]

Humidity during preparation can affect the quality of divinity. For a batch to be successful, the humidity must be low enough for the candy to dry properly.

Due to the high amounts of sugar, divinity acts like a sponge. If the environment is very humid (over 50%) the candy will absorb moisture from the air, remaining gooey. This can be circumvented by heating the molten sugar to a higher temperature, typically up to around 270 degrees Fahrenheit. [ citation needed ] Under the right conditions, it is a soft, white candy which should be dry to the touch.

Divinity, like many other confections and baked goods, needs to have its recipe altered for high-altitude areas (over 3500 feet). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.


Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. [1]

One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was starting to be used as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity. [1]

The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck. [1]

Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north, and today its recipe can be found in many cookbooks. [1]

Humidity during preparation can affect the quality of divinity. For a batch to be successful, the humidity must be low enough for the candy to dry properly.

Due to the high amounts of sugar, divinity acts like a sponge. If the environment is very humid (over 50%) the candy will absorb moisture from the air, remaining gooey. This can be circumvented by heating the molten sugar to a higher temperature, typically up to around 270 degrees Fahrenheit. [ citation needed ] Under the right conditions, it is a soft, white candy which should be dry to the touch.

Divinity, like many other confections and baked goods, needs to have its recipe altered for high-altitude areas (over 3500 feet). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.


Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. [1]

One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was starting to be used as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity. [1]

The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck. [1]

Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north, and today its recipe can be found in many cookbooks. [1]

Humidity during preparation can affect the quality of divinity. For a batch to be successful, the humidity must be low enough for the candy to dry properly.

Due to the high amounts of sugar, divinity acts like a sponge. If the environment is very humid (over 50%) the candy will absorb moisture from the air, remaining gooey. This can be circumvented by heating the molten sugar to a higher temperature, typically up to around 270 degrees Fahrenheit. [ citation needed ] Under the right conditions, it is a soft, white candy which should be dry to the touch.

Divinity, like many other confections and baked goods, needs to have its recipe altered for high-altitude areas (over 3500 feet). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.


Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. [1]

One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was starting to be used as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity. [1]

The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck. [1]

Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north, and today its recipe can be found in many cookbooks. [1]

Humidity during preparation can affect the quality of divinity. For a batch to be successful, the humidity must be low enough for the candy to dry properly.

Due to the high amounts of sugar, divinity acts like a sponge. If the environment is very humid (over 50%) the candy will absorb moisture from the air, remaining gooey. This can be circumvented by heating the molten sugar to a higher temperature, typically up to around 270 degrees Fahrenheit. [ citation needed ] Under the right conditions, it is a soft, white candy which should be dry to the touch.

Divinity, like many other confections and baked goods, needs to have its recipe altered for high-altitude areas (over 3500 feet). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.


Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. [1]

One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was starting to be used as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity. [1]

The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck. [1]

Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north, and today its recipe can be found in many cookbooks. [1]

Humidity during preparation can affect the quality of divinity. For a batch to be successful, the humidity must be low enough for the candy to dry properly.

Due to the high amounts of sugar, divinity acts like a sponge. If the environment is very humid (over 50%) the candy will absorb moisture from the air, remaining gooey. This can be circumvented by heating the molten sugar to a higher temperature, typically up to around 270 degrees Fahrenheit. [ citation needed ] Under the right conditions, it is a soft, white candy which should be dry to the touch.

Divinity, like many other confections and baked goods, needs to have its recipe altered for high-altitude areas (over 3500 feet). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.


Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. [1]

One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was starting to be used as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity. [1]

The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck. [1]

Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north, and today its recipe can be found in many cookbooks. [1]

Humidity during preparation can affect the quality of divinity. For a batch to be successful, the humidity must be low enough for the candy to dry properly.

Due to the high amounts of sugar, divinity acts like a sponge. If the environment is very humid (over 50%) the candy will absorb moisture from the air, remaining gooey. This can be circumvented by heating the molten sugar to a higher temperature, typically up to around 270 degrees Fahrenheit. [ citation needed ] Under the right conditions, it is a soft, white candy which should be dry to the touch.

Divinity, like many other confections and baked goods, needs to have its recipe altered for high-altitude areas (over 3500 feet). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.


Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. [1]

One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was starting to be used as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity. [1]

The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck. [1]

Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north, and today its recipe can be found in many cookbooks. [1]

Humidity during preparation can affect the quality of divinity. For a batch to be successful, the humidity must be low enough for the candy to dry properly.

Due to the high amounts of sugar, divinity acts like a sponge. If the environment is very humid (over 50%) the candy will absorb moisture from the air, remaining gooey. This can be circumvented by heating the molten sugar to a higher temperature, typically up to around 270 degrees Fahrenheit. [ citation needed ] Under the right conditions, it is a soft, white candy which should be dry to the touch.

Divinity, like many other confections and baked goods, needs to have its recipe altered for high-altitude areas (over 3500 feet). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.