Why you either love or hate candy corn

It’s the time of year when one of most polarizing foods is either proudly displayed or avoided like a creepy uncle. The food, of course, is candy corn. Whether you are a fan or think it is disgusting, Serious Eats explains that there is a scientific reason for the extreme opinions people hold about the candy.

Invented over a century ago, the sweet treat with a waxy texture was once “a marvel of sugar technology,” says food writer Leah Colins. It represented advances in the production of candy. The gloss on the outside comes from a small amount of carnauba wax, the same ingredient that can make your car shiny (and which is also found on apples and other fruits). Lying inside is mellowcreme, a cross between fondant and marshmallow.

Harold McGee says that the bad reputation that candy corn has is partly due to how it can change over time when not stored properly. When the sugar crystals remain tiny and uniform, the texture is creamy and rich, but if moisture escapes from the inside of the candy, the sugar crystals get bigger and result in a chalky or waxy texture.

Another reason people despise candy corn is because it is extremely sweet due to the high amount of corn syrup. This can lead to sensory overload, and may explain why I cannot stand to eat candy corn by itself, but if it is mixed with peanuts I will happily munch on it.

The candy’s color also plays into how we perceive its flavor. The yellow and orange coloring tricks us into believing that the flavor will be sour or tangy like citrus fruit, so when we don’t experience that taste it leaves your tastebuds confused, which can register in the brain as dislike. So there you have it, scientific explanation for why candy corn is so awful (unless it’s mixed with peanuts).