Comments on: Candy Science Tuesday: Candy Corn and Starch Molding

By: The Joys of Candy Corn « Grizelda's Ghastly Gourmet

The Joys of Candy Corn « Grizelda's Ghastly Gourmet — Sat, 31 Oct 2009 23:43:56 +0000

[...] process? Check one of these out: http://recipes.howstuffworks.com/candy-corn.htm http://candydishblog.com/2009/10/20/candy-science-tuesday-candy-corn-and-starch-molding/ Apparently there is a video from The Food Network showing the candy corn production process but I [...]

By: The Joys of Candy Corn « All The Exquisite Corpses

The Joys of Candy Corn « All The Exquisite Corpses — Sat, 31 Oct 2009 23:42:24 +0000

By: The Joys of Candy Corn « Once Upon A Midnight

The Joys of Candy Corn « Once Upon A Midnight — Sat, 31 Oct 2009 23:32:42 +0000

By: Susan

Susan — Wed, 21 Oct 2009 22:59:56 +0000

Ha ha, Carl. The Candy Professor – without any coaching from me – called the orange bit the bottom. So there. http://candydishblog.com/2008/10/03/halloween-preview-corn-off-the-cob/

Candy Scientist Laura tells me that while it would be possible to use different flavors for each layer of candy corn (since they are poured one at a time), generally candy corn has a consistent flavor throughout. The exception may be the newer gourmet flavors of candy corn … though we haven’t done nearly enough research to say for sure.

By: Carl

Carl — Wed, 21 Oct 2009 16:20:52 +0000

I think the three sections of candy corn taste the same but I could be wrong. It all tastes like goodness and happiness, though – that’s for darned sure!

By: Make Your Own Candy Corn | Candy Dish Blog

Make Your Own Candy Corn | Candy Dish Blog — Wed, 21 Oct 2009 14:03:21 +0000

[...] that Candy Scientist Laura has shared with us the secrets of candy corn, you’re probably dying to try your hand at making your own, [...]

By: CandyProfessor

CandyProfessor — Wed, 21 Oct 2009 12:57:09 +0000

Since candy corn is the one candy that I can’t resist, I’m so happy to learn so much about the work behind the scenes.

So is fondant the same thing some cake makers use to decorate cakes? I always associate that with cake making somehow.

Starch molds, that is so surprising, the candy seems so smooth I assumed it was in some kind of solid mold.

So what about the flavor of the different colors in candy corn? My candy corn eating ritual is to bite off the white tip, then the yellow and finish with the bottom orange. Somehow I have always believed that the white somehow tasted different. Or are all the colors exactly the same?

Thanks for revealing all the candy secrets!