Candy corn is my favorite candy during the Fall/Halloween season – more than a favorite, it is addictive!  I don’t eat it very often any more (except for this post) but I had to indulge when making this recipe.

It’s triangular in shape; 3 colors of yellow, orange and white representing the colors of the fall harvest. It has a waxy texture and its flavor is honey, sugar, butter and vanilla. I won’t tell you the amount of carbs per 14 pieces or the calories. Not a healthy food for sure but one that is identified with Halloween in the United States. People either love it or hate it – and I love it!

It was originally known as “Chicken Feed” when production started in the late 1880’s and the market was largely a rural society. As of 2016, annual production in the United States is 35 million pounds, or 9 billion pieces of candy. Brachs Confections is the largest manufacturer of candy corn.

The day before Halloween is “National Candy Corn Day” according to the National Confectioners Association. So, all of you candy corn lovers go out and get yourself a bag of these traditional Fall treats and save a few for a fruit parfait!