Production
Originally the candy was made by hand. Manufacturers first combined sugar, corn syrup, carnauba wax, and water and cooked them to form a slurry. Fondant was added for texture and marshmallows were added to provide a soft bite. The final mixture was then heated and poured into shaped molds. Three passes, one for each colored section, were required during the pouring process.
The recipe remains basically the same today. The production method, called "corn starch modeling," likewise remains the same, though tasks initially performed by hand were soon taken over by machines invented for the purpose.
Read more about this topic: Candy Corn
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—Philip Dormer Stanhope, 4th Earl Chesterfield (1694–1773)
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