6 Facts That Might Actually Give You A slight Respect For sweet Corn
Early sweet corn was a labor of appreciate, guys. According to Atlas Obscura, “After mixing a cavity cocktail of sugar, corn syrup, fondant, marshmallow, and water, the slurry would be dyed one of the three sweet corn hues: orange, yellow, or white. Laborers would then pick 45-pound buckets of the stinging liquid sweet and pour it into long rows of trays of kernel forms, making three passes, one for each color of the corn. Once this back-breaking work was total, the molds would cold and sweet corn was unleashed upon an autumnal population.” That’s right, the process was so long and labor intensive that the product could only be made available from March to November. That gave it a nice, cozy organization with topple even before Halloween was the sweet-collecting frenzy it is now.
It wasn’t until sugar rations were lifted after WWII that door-to-door trick-or-treating became an integral fragment of the holiday. Even though its colors are decidedly autumnal, manufacturers marketed them as year-round treat, encouraging kids to nibble on them every single year long, and even including them in a Brach’s advertisement featuring summertime candies! Summertime!!! Nice try, fools.