Andrew Gulick
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Andrew Gulick
@amgulick-lab.bsky.social
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Structural Biology Lab – focused on remarkable enzymes of natural product biosynthesis
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cenmag.bsky.social C&EN (Chemical & Engineering News) @cenmag.bsky.social · 25d
The chemistry of candy corn: This edition of #PeriodicGraphics explores the colorful chemistry behind this classic #Halloween candy. cen.acs.org/food/food-in... #chemsky 🧪
Candy corn is a type of candy called a mallow cream. Manufacturers make candy corn by combining fondant with frappé (a marshmallow-like ingredient), coloring agents, and flavors. Machines deposit the mixture in layers into a mold formed from impressions in cornstarch. The cornstarch removes moisture from the candies as they dry. Manufacturers then put the dried candy corn into a metal tumbling pan and coat it in shellac wax for a shiny appearance.

Candy corn's colors come from food dyes. These include the azo dyes tartrazine (yellow 5) and sunset yellow (yellow 6). Erythrosine (red no. 3) is another dye that candy corn manufacturers often use. Manufacturers have also created alternative candy corn, which is colored with turmeric and β-carotene instead of synthetic dyes.
October 31, 2025 at 12:48 PM