Archive for the ‘Candy Tips’ Category

8 Jan

Investigating Mr. Goodbar 0

Exhibit A: The Way We Are

Exhibit A: The Way We Are

To me, it tasted good. I didn’t know about the lack of cocoa butter, the cheap oil substitutes, the novel inspired by Ms. Roseanne Quinn, or the subsequent film adaptation. What I did know was that Mr. Goodbar has been a revered member of HERSHEY’S (yes, they like their name capitalized, take it up with them) elite team of Bar-Like Chocolates since well before I was born, and as such, deserved my respectful attention.

When I review products for this blog, I tend to eat first and ask questions later. While this isn’t an advisable strategy in many other of life’s near-infinite contexts, in the case of this column, I believe it elicits the most honesty by ensuring none of my research comes between me and the important (albeit fallible) first-impressions. When it came to Mr. Goodbar, these were almost entirely positive.  Solid, sweet-but-not-brain-scrambling milk chocolate, peanuts chopped to a unique, ingratiatingly fine size creating a blend of flavors and textures that felt satisfyingly complete, but not overdone.

Then I started reading.

Exhibit B: The Way We Were

Exhibit B: The Way We Were

Apparently, while still technically a kind of chocolate, Mr. Goodbar hasn’t been made with cocoa butter (or at least not enough for the FDA to consider the stuff milk chocolate) since the early 1990’s. Instead, a cheaper oil-based stand-in is used, prompting HERSHEY to print the subtly ambiguous slogan “Made with Chocolate and Peanuts” on every Mr. Goodbar. Sounds kind of icky, and seems a bit disingenuous of HERSHEY to obscure the fact that its milk-chocolate tasting confection isn’t quite what it seems, but such are the vicissitudes of marketing. They’re not lying per se, since Mr. Goodbar undeniably contains chocolate, just sugar-coating a bit.

None of this news, of course, diminishes the fact that Mr. Goodbar ranks as a definite Good Bar on my list of Good Bars, but I do see it as part of my duty as a reviewer to bring these matters to the attention of readers, for whatever it might be worth. And I can’t help but wonder, since I really do enjoy the “compromised second draft,” what the original Mr. Goodbar was like. How about an anniversary classic recipe, back to basics revival, HERSHEY, for all those of us who never got to try the first generation or are still pining for the good old days? Or what about a concomitant increase in cocoa powder for that edgier taste so in vogue these days? Is there perhaps a Mrs. GoodBar? Just sayin…

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in Candy, Candy Tips, Chocolate, Reviews

4 Jan

As Always, This Review is a Fat-Free Food 0

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When two guys named Salvatore get cookin’, it’s a fair bet you’re in able hands. The masterminds (along with their buddy Anello) behind heavyweight candy champion Ferrara Pan, these Italian stallions proved time and time again their capacity to cold-pan straight to the heart with such oft-discussed felicities as Boston Baked Beans, Atomic Fireballs and Lemonheads—whose breakthrough 1992 LP It’s a Shame About Ray ensured front-man Evan Dando a place in the immortal pantheon of handsome, warty-larynxed men.

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But while these high-rolling perennials continue to enjoy consistent popularity with the young and young-at heart, there’s an equally dulcet, but far more demure little feller lurking in the background, just waiting for you to make the first move. The name’s Orangehead, and he says it’s nice to finally meet you.

orangeheads

While his spray-tan-orange complexion, thick, truncated eyebrows, beady eyes, pointed nose and mottled skin warn “stay away,” his rakish tuft of spray-tan-orange hair, broad smile and lively yellow bow, whisper “come hither.” Fear not however, this is just the image on the packaging. When you dive into the box, you’ll be pleased to find Orangehead sweet, sour, citrus-y, satisfying and quite featureless. Like his Lemonhead cousins– and most Ferrara Candy– Orangehead is hard on the outside due to the cold panning process, but gets softer after the surficial layers have been slurped away. A confection of not-so-incongruous juxtapositions, Orangehead exemplifies the same genial dialectic that makes the best candies sing.

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Once again, Ferrara Pan hits a homerun. So what’s in the pipeline? Rumors indicate an Eraserhead candy, vaguely described by early focus groups as tasting “Kafka-esque.” Until that happens however, we recommend Orangeheads, all the fine Ferrara Pan Products, and this fine site, a friend of Candy.com’s, which we guarantee you’ll enjoy whether or not your name is Thurgood.

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in Candy, Candy Tips, Nostalgic/Retro

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Ineffective as ambulatory aids, but delicious to the mouth, Candy Canes are certainly the most flibbertygibbetery Winter candy. Whether you hang them on your tree or cram them down your throat, there’s a little history you ought to know.

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It’s a well established rumor that Candy “Canes” were invented by a German Choirmaster in the city of Cologne in 1670. His restive younger singers, no doubt harangued by dreams of Sugar-Plums and Weihnachts-Wurst so prevalent amongst the teutonic youth of the day, had trouble sitting still through long rehearsals, so the ingenious Choirmaster bent a few sticks of boiled sugar he had lying around into delicious symbols of the Lord’s piety with the aim of keeping his young charges mouths shut, their throats moist and their minds on shepherdry.

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Records indicate that these canes (and boiled sugar sticks in general) became popular in the 17th Century, but the peppermint and stripes weren’t added until the early 20th Century. Depending on who you talk to, the stripes are either supposed to represent the blood of the scourged of Christ, or recall a barber’s pole– maybe both. Whatever the case may be, the real thing that matters with candy is the taste.

peppermint-oil

For this review, I’ve chosen Spangler Canes. Now, you may think that any brand of candy cane will do. Not so. The best candy canes (Spangler among them) are made with real peppermint oil (though admittedly, in a pinch, you’d be hard pressed to tell the difference), since it provides a cleaner and more intense flavor. A good, fresh Candy Cane will be smooth, non-brittle and difficult to bite into without first being worried into a point for a good few minutes. Spangler provide a nice balance of sweetness and mint flavor, and don’t leave behind as thick a film, even after a few, where many lesser canes might.

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Just remember, if you bludgeon yourself in your Christmas revelry this season, don’t expect to rely on these so called “canes” for any support, in fact, even trying to walk with one without prior ailment could prove injurious. You’ve been warned.

Happy Holidays from Candy.com!

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18 Dec

Candy or Not, Here I Come 0

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If you’re like most Americans, it’s hard for you to resist pork and molasses, which is why America loves Boston Baked Beans. It doesn’t take a master confectioner to see that  FDA approved, grade “A” pork belly, dark, sweet molasses and  tender haricot beans are a recipe for success, breakfast, lunch or dinner! Slow cooked with plenty savory seasoning , Boston Baked Beans–

Apologies ladies and gentleman. The blogger who had been writing this post had Boston Baked Beans the candy confused with Boston Baked Beans the side dish. He or she has been removed from the blogosphere. We now return to the review already in progress.

– needless to say, that’s not traditionally well thought of in most kitchens. The peanuts are then placed on a tray, rotated and sugared in a lengthy process known as “panning,” which layers the candy shell until the beans reach typical bean size. The result is an angry looking, red confection that’s incredibly crunchy, quite delicious and highly addictive, despite the fact that there isn’t the merest hint of pork-flavor.  Not that a little wouldn’t go amiss…

In the immortal words of Beans Hambone, “Beans, Beans, Beans!

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