Jelly Belly’s The Original Gourmet Candy Corn

JB started as Goelitz candy back in the mid-1800s, but Jelly Bellys wouldn’t come around ’til 1976. And thank goodness; I don’t know how I’d get along without their Buttered Popcorn, Margarita (from their Cocktail Classics® line), Toasted Marshmallow and…well, I actually really like their Harry Potter™ Bertie Bott’s Every Flavor Beans™ flavor Black Pepper. (I loved their Sardine, Bacon and Horseradish flavors, but it’s tough to find nowadays. And like Dumbldore, after I got a vomit flavored one, I’ve kinda avoided the lot.) While the company officially changed their name in 2001, they’ve been making candy corn since the late 1800s. So, we all know that Jelly Bellys are incredible. But what about their corn?

Well, they’re…skinnier than the corn you typically see in stores. That makes it tough to eat them like I like to; color by color. (What, like that’s weird; you know you do it too.) These thinner pieces are about the same size as “regular” corn, but the slender shape allows more to fit into individual packs. As for the flavor, there’s a creamier aftertaste and slightly chewier texture. The waxy taste that many “regular” corns try to patch over with sweet doesn’t hit with these. Instead, think buttercream rather than sugar and wax.

While I’ll always have a soft spot for the regularly available stuff, the higher taste profile of this corn will have me coming back for more. Especially for using as a topping for baked goods. Too many people don’t like the regular stuff. But with these, they’d add to the creamy vanilla taste of any cake or cookie you decorate. Not to shabby. Off for another handful.


Denise Kitashima Dutton has been a reviewer since 2003, and hopes to get the hang of things any moment now. She believes that bluegrass is not hell in music form, and that beer is better when it’s a nitro pour. Besides GMR, you can find her at Atomic Fangirl,, or at that end seat at the bar, multi-tasking with her Kindle.