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So how did Halloween Trick-or-Treating begin?
那么万圣节“不给糖就捣蛋”的传统是怎么出现的呢？
A number of theories have been suggested.
人们提出了许多理论。
Some say that the door-to-door tradition was a way to connect communities, while others put more emphasis on the trickery.
一些人说，挨家挨户拜访的传统是将社区连接起来的方式，而另一些人则更强调它“招摇撞骗”的一面。
One account of a Halloween in 1923 commented that "the usual battalion of children covered all sections of the town demanding treats or else suffering the dire penalty of tricks for refusal."
1923年，万圣节前夕的一篇报道中写道：“孩子们通常会成群结队到镇上的各个地方要求款待，人们如果拒绝就会受到可怕的惩罚。”
Just four years later a different paper reports that young "heavily disguised" children were walking door to door demanding "trick or treat," explaining "To treat was to be untricked, and the youthful hold-up men soon returned home bowed down with treats."
仅仅四年后，另一家报纸报道说，“精心伪装”的小孩子挨家挨户地要求“不给糖就捣蛋”，解释说“给糖就不会捣蛋”，然后，这些小强盗们很快就带着糖回家了。
At that time, kids could likely expect to bring home nuts, coins, and homemade baked goods - not exactly the type of stuff that excites trick-or-treaters today.
在那个时候，孩子们带回家的可能是坚果、硬币和自制的烘焙食品——这些东西并不能让如今“不给糖就捣蛋”的孩子们兴奋起来。
Enter the candy companies.
糖果公司开始登场。
Through clever marketing, they had made Easter and Christmas major candy-buying events, and they were looking for an opportunity to push their products in the fall.
通过巧妙的营销，糖果公司已经让复活节和圣诞节成为了糖果销售的旺季，他们正在寻找机会在秋季推广他们的产品。
Halloween was a no-brainer.
很容易就能想到万圣节。
People were already looking for treats to give to trick-or-treaters, and all the manufacturers had to do was downsize their offerings into bite-sized packages and slap some Halloween branding on the label.
人们正在寻找可以送给小孩子们的合适款待，制造商要做的就是将他们的产品缩小到一口就能吃的大小，并在标签上贴上一些万圣节的标志。
They also didn't need to do much to rebrand candy corn for the holiday.
他们不需要根据节日为玉米糖重新命名。
The treat was already associated with the season, it came in festive fall colors, and it was the perfect size for handing out to trick-or-treaters.
这种款待已经和秋季联系在一起了，还是这个秋季节日的配色，它的大小也非常适合分发给小孩子们。
Halloween transformed candy corn from an agriculture-themed novelty candy to a seasonal staple.
万圣节将玉米糖从一种以农业为主题的新奇糖果转变为了季节性主食。
The candy industry now produces roughly 35 million pounds or 9 billion kernels of candy corn a year.
糖果行业现在每年生产大约3500万磅，或者说90亿粒玉米糖。
There are even different types for different holidays - like red and green "reindeer corn" for Christmas and pink and red "Cupid corn" for Valentine's Day as if the roman God is some kind of animal - but the vast majority of candy corn is sold in the weeks leading up to Halloween.
不同节日甚至还出现了不同种类的玉米糖——比如圣诞节红绿配色的“玉米驯鹿”，以及情人节红粉配色的“玉米丘比特”，就像把罗马上帝当某种动物一样——但绝大多数玉米糖还是在万圣节前的几周卖出去的。
Fortunately for candymakers, mass-produced candy corn is no longer poured by hand.
对于糖果制造商来说，幸运的是，大规模生产的玉米糖不再需要手工浇注。
In modern factories, machines create molds for the candy by making triangular indents in sheets of cornstarch.
现代工厂利用机器在玉米淀粉片上刻出大量三角形作为糖果的原型。
These cornstarch molds then pass under automated nozzles that deposit the candy corn's layers.
然后，这些玉米淀粉原型通过自动喷嘴，喷嘴会为玉米糖上色。
The three colors are still layered separately, but because it's machines doing the work instead of humans, it's much less time-consuming.
这三种颜色仍然是分开的，但因为用机器取代了人工，所以耗时要少上很多。
The production process has been updated, but the actual recipe hasn't changed much over the years.
生产工艺得到了更新，但实际配方多年来并没有太大变化。
Candy corn still starts with a slurry of sugar and corn syrup mixed in a large vat.
玉米糖的原料仍然是大桶里糖和玉米糖浆的混合液。
To create its smooth, creamy mouthfeel, candymakers add fondant - an icing made of sugar and corn syrup - and marshmallow - also made of sugar and corn syrup, plus gelatin for texture.
为了创造出顺滑、奶油般的口感，糖果制造商在其中加入了翻糖——一种由糖和玉米糖浆制成的糖霜——以及棉花糖——也是由糖和玉米糖浆制成的，外加用于改变质地的明胶。
Gelatin is a protein made from the collagen of animal bones, skin, and connective tissue.
明胶是一种蛋白质，由动物骨骼、皮肤和结缔组织的胶原蛋白制成。
This gives it thickening properties, but also means your candy corn isn't vegan-friendly.
这赋予了它增稠的特性，但也意味着玉米糖不属于素食。
Even if you can find candy corn that leaves gelatin off the ingredients list, it may still contain something called confectioner's glaze.
即使你的玉米糖不含明胶，也可能含有一种叫做糖衣的东西。
That's a nice word for lac-resin, a secretion produced by some species of insects native to Asia.
这是紫胶树脂好听一点的说法，是由一些原产于亚洲的昆虫产生的分泌物。
It gives candy corn the glossy coating.
它能让糖果玉米表层充满光泽。
So if you've ever had candy corn and thought ‘this kind of tastes like something an insect secreted,' you weren't entirely wrong.
因此，如果你曾经吃过玉米糖，还觉得它吃起来有昆虫分泌物的味道，你可能某种程度上说得也对。
What is candy corn supposed to taste like, anyway?
无论如何，玉米糖尝起来应该是什么味道？
The answer isn't plain ‘sugar,' and despite corn syrup being a main ingredient, it's not supposed to taste like corn, either.
答案不是简单的“糖的味道”，尽管玉米糖浆是玉米糖的主要成分，但它的味道应该也不像玉米。
According to Jelly Belly, the company that popularized the candy more than a century ago, "Candy Corn is a wonderful blend of creamy fondant, rich marshmallow and warm vanilla notes.
根据一个多世纪前推广这种糖果的吉力贝公司的说法，“玉米糖是光滑细腻的翻糖、口感复杂的棉花糖和温暖的香草香味的完美结合。
When combined, these flavors create the distinct Candy Corn flavor.
这些味道结合在一起就是独特的玉米糖的味道。
The texture is as important as the flavor.
口感和味道同样重要。
Our Candy Corn is creamy and smooth; never coarse.
我们的玉米糖口感像奶油一样光滑，绝不粗糙。
It should be like biting into butter."
就像咬上一口黄油。”
If you're not on team candy corn yet, just think of it as a morsel of marshmallow butter the next time you're offered one this Halloween.
如果你还没吃过玉米糖，就把它想象成下次万圣节别人给你的一小块棉花糖黄油吧。
And if that doesn't appeal to you, maybe just stick to chocolate.
如果你对此不感兴趣，可能还是选择巧克力比较好。
Thanks for watching.
感谢您的收看。
Can you imagine if they were this big, what a nightmare.
你能想象有这么大的玉米糖吗，这是噩梦吧。
