National Candy Corn Day returns Oct. 30, bringing seasonal favorites back just in time for Halloween. The annual celebration honors a candy that’s been part of fall traditions for more than a century. Its yellow, orange and white layers still stand out on shelves, reminding shoppers why it remains one of the season’s most recognizable treats.
Candy corn fudge. Photo credit: Upstate Ramblings.
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New twists are rolling out this year, with candy corn showing up in snack mixes, cookies and even cocktails. These updates keep the familiar tri-color look while giving people new ways to enjoy this Halloween classic.
History of candy corn
Candy corn dates to the 1880s, when George Renninger of the Wunderle Candy Company in Philadelphia first created it. The Goelitz Candy Company, now known as Jelly Belly, helped make it popular by the late 1890s. Originally marketed as chicken feed, the candy showed that corn wasn’t yet a common table food before World War I. Its low cost made it an easy buy for kids.
The candy’s link to Halloween came later, around the 1950s, when candy trick-or-treating became a pastime. Today, its mix of sugar, corn syrup, honey and food coloring makes it a familiar sight in October, reminding people why it remains one of the season’s most recognizable treats.
A celebration just for candy corn
National Candy Corn Day often blends with parties and trick-or-treat events, giving people another reason to enjoy the seasonal candy. Many households and community groups celebrate with recipes that use candy corn as a garnish or ingredient, along with crafts and table decorations inspired by its bright colors. These simple traditions keep the candy connected to the holiday and make it part of the buildup to Halloween night.
What makes it unique
Few sweets match the look or taste of candy corn. Its three-layer design that mimics a kernel of corn has long set it apart. Candy makers once hand-poured these layers, but machines now stack them to keep the signature look consistent. Its soft, chewy texture and slightly waxy finish make it distinct from chocolate bars and hard candies.
Its tie to Halloween is just as defining, making it one of the few candies with a strong seasonal identity, even though stores sell it year-round. Candy corn also contains gelatin and confectioner’s glaze, both animal-derived, which separates it from the plant-based candies that have gained popularity in recent years.
Candy corn in today’s market
Seasonal shelves keep space for candy corn by rolling out new twists each year. Harvest mixes like Brach’s Autumn Fall Harvest Mix combine classic candy corn with mellowcreme pumpkins and other shapes, giving shoppers variety in one bag. Flavored spin-offs such as caramel apple, chocolate and holiday editions keep the candy relevant beyond October.
Supermarkets, convenience stores and online retailers stock candy corn widely, making it one of the most accessible seasonal treats. These options let fans enjoy it in different forms while keeping its familiar look and taste intact.
Fun ways to enjoy candy corn
This year’s celebrations put candy corn to work far beyond the candy bowl. Snack mixes get a seasonal upgrade when the tri-color kernels are tossed with peanuts, pretzels or bits of chocolate for a sweet-and-salty bite. Some bakers top cookies with it, press it into rice cereal treats or mix it into brownie batter before it cools. Cupcakes, pies and cakes also get an instant Halloween look when sprinkled with the candy before serving.
Drinks and decor also join in the fun, with candy corn melting into hot chocolate or coffee for a sugary finish and filling jars or bowls as edible centerpieces. Party hosts pack small bags of the treat for trick-or-treaters or guests, while some adults pair the candy with wine or a crisp lager for a playful nod to the holiday.
A sweet staple of Halloween
National Candy Corn Day recognizes how this colorful candy remains part of the Halloween season. Its history traces back to the 1880s, yet it still returns every October as a familiar favorite. Bakers, party hosts and candy lovers keep finding new ways to use it in recipes and decorations. The tradition reminds people that Halloween is as much about small, nostalgic treats as it is about costumes and celebration.
Jennifer Allen is a retired professional chef and long-time writer. Her work appears in dozens of publications, including MSN, Yahoo, The Washington Post and The Seattle Times. These days, she’s busy in the kitchen developing recipes and traveling the world, and you can find all her best creations at Cook What You Love.
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