First created in the 1880s by George Renninger of the Wunderle Candy Company, the three colors of candy corn are meant to symbolize actual 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.
Candy corn is made primarily from sugar, corn syrup and honey. Working by hand, the original 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 United States.