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Geneva candy cane breaks world record

Published: Tuesday, Dec. 11, 2012 5:31 a.m. CDT
Caption
(David Ewart – For the Kane County Chronicle)
Chef Alain Roby of the All Chocolate Kitchen puts the final touches on his 51-foot candy cane Saturday in downtown Geneva

GENEVA – The gigantic candy cane was laid out on a table, wrapped in festive green blown sugar ribbon and lit up with white lights.

Hundreds of people crowded around in the winter dark of Geneva’s Third Street on Saturday, watching as Chef Alain Roby of the All Chocolate Kitchen used a small blow torch to fasten the last cluster of spun-sugar ribbon bows to his massive creation: a 51-foot candy cane made of 900 pounds of sugar.

But there was a purpose to Roby’s work – to break the previous Guinness World Record of a 38-foot candy cane.

While children sat on their parents’ shoulders and onlookers reached up to record the scene on their phones, Roby and his helpers measured the sugar monster, taping it as documentation to be sent to New York.

A few moments later, Roby announced Guinness confirmed his was the new record, and people cheered.

This would be a third Guinness World Record for Roby, who holds records for the tallest cooked sugar building at 12 feet, 10 inches, and the largest chocolate sculpture at 20 feet, 8 inches.

Roby’s Third Street candy cane came on the second night of Geneva’s Christmas Walk to kick off the holiday season.

Geneva Mayor Kevin Burns said Roby constructed the candy cane out of four-foot and eight-foot segments weighing 200 pounds.

“Chef Roby himself – AKA, Popeye – did all this himself,” Burns said. “It is amazing.”

Once the new world record was confirmed, Roby announced they would break the candy cane apart and hand out souvenir pieces to the crowd.

A moment later, Roby was pulling off chunks of candy, dropping them into white plastic bags, which his sons and helpers handed out to the crowd.

“I think it’s spectacular,” said Dan Baker of Geneva. “I came right down here for this – to support our town and to support Alain Roby.”

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