I don't think we have candy corn in Australia. At least not that I've come across. What is it's relationship to - say - jelly babies?
Jelly babies, at least the ones I've eaten, are slightly thicker in consistency than gummy bears or other gummy/jelly candies, sort of like the filling of a jelly bean without the hard shell. Whereas US gummy bears tend to be very soft and even stretchable to some extent, jelly babies tend to be much less elastic while still being relatively soft, though if jelly babies are allowed to dry out they become pretty friable.
Candy corn are almost nothing like that. Ideally, they should be smooth (no crystallization of the internal sugar), but the ideal often falls down in practice. The inside is completely firm, a bit like very dry fondant, and the outside has a thin, glossy glaze. Traditionally, they have a yellow cap-like portion, an orange body, and a white tip. Their flavor is meant to be like a mix of butter, marshmallow, vanilla, and honey, unless you get one of the more niche varieties (which usually have a different set of colors.) Though the niche varieties are rarer, I'd say the most common variation uses a brown "cap" (or brown body) which is chocolate-flavored.