Wednesday, March 8, 2006
See’s recently moved into the “candy bar” arena with their Awesome collection. They’re candy bars you can buy singly at their stores or in boxes of eight bars. They’re a buck a piece and prepackaged and a pretty good deal for a premium candy bar (unlike Lake Champlain’s 5 Star line).
See’s packaged an old favorite, peanut brittle into a compact bar and covered it with chocolate. It’s less of a nut brittle and more of a toffee though, in my opinion, but the recipe is absolutey for brittle (baking soda being the operative ingredient).
The bar is a little tiny, at only one ounce, it’s a little less of a candy bar than I’m used to. But the whole peanuts and salty brittle is a really great combination. It tastes really salty, but when I checked the sodium content, it’s not really any different than any other standard nut candy bar like a Reese’s or Snickers. The milk chocolate coating is sweet and smooth. The bar crunches and flakes easily with a slight foamy texture (that’s brittle for you). I liked the bar, but it’s not going to knock the Awesome Nut & Chew bar from that top spot in my mind.
I’m glad See’s created some more portable versions of their best candies. I’m just waiting for a Scotchmallow version in dark chocolate. I read in Los Angeles Magazine that the candy bars were actually created by the workers at the factory, who had been making them with short ends for themselves and as gifts when the corporate folks decided it was a really good idea. I know it sounds odd, but for dieters, these could be a good option. The bars are smaller than standard candy bars (this one is an ounce, the Nut & Chew and Walnut Brittle are 1.5 ounces) so you can feel indulgent without being tempted by a full box of mixed chocolates. I’m a firm believer in giving yourself what you crave, in moderation. Because there are a lot of nuts in all versions they’re very filling (the protein and all).
Tuesday, March 7, 2006
I don’t know what came over me. I bought a bar of white chocolate. I know there are purists out there who don’t think that white chocolate is chocolate at all. But if the stuff that is called mockolate (cocoa solids and hydrogenated or palm oils) can’t be called chocolate because it’s lacking cocoa butter, then this stuff that has cocoa butter but not the cocoa solids can at least be called white chocolate.
Each year, as Easter gets closer, against my better judgment I want white chocolate. I don’t actually like white chocolate, it’s usually so sweet it makes my throat hurt and has some sort of electrical effect on my fillings so as to give me a jolt. But there it is, I get to craving it.
I know it has to do with those molded chocolates that my paternal grandmother used to put out on display at Easter. Little bunnies and molded white chocolate baskets filled with different colored white chocolate lollipops. It always smelled of vanilla, sugar and jelly beans ... far sweeter than anything had a right to be. It was like it was some sort of super-dense sugar confection. I’ve mentioned candy season before, and it’s important to note that Easter is the final holiday in Candy Season - so it’s probably the reason that I felt the need to gorge on the highest sugar content products available to me.
But I’d heard that the Green & Black’s Creamy Vanilla White Chocolate Bar was different. So, I bought one at Whole Foods. Rationalizing the whole time that I was doing it for you, dear readers. I was taking the white chocolate bullet for you, so that you might avoid it.
I opened the wrapper and instead of being greeted by something that looked like paraffin, it was creamy colored and flecked with real bits of vanilla. It smelled milky and sweet, but not sticky. A mix of cognac, butter and honey.
The first ingredient is still sugar (well, organic raw cane sugar), but it boasts 30% cocoa content and 28% milk. If you like the dairy milk flavor of European milk chocolates, like Cadbury, then I think you’ll like this bar. It’s sweet, but flavorful, with a good hit of bourbon notes in the vanilla. The bar melts smoothly and velvety on the tongue and leaves me wanting more.
I ate the whole bar yesterday at work, which is saying a lot. I don’t usually consume something this big in one sitting. (Even an eight hour sitting.) Something about a rainy day makes me want to snuggle up with a nice bar of sugar, dairy and fat. Mmmm.
This bar has done something dangerous, it’s changed my mind about white chocolate. Luckily, I’ve only come to the conclusion that I like Green & Black’s White Chocolate. I can’t give it a ten ... let’s face it, I’m prejudiced ... I just can’t do it. If I cave in and buy another one, I’ll come back here and update the rating. The true test is whether I want it after Easter is over.
Note: Though Green & Black’s is a UK company, the bar was made in Italy. Green & Black’s is now owned by Cadbury Schweppes. This bar is organic, but not fair trade certified.
Monday, March 6, 2006
There are currently three varieties of Goetze’s Caramel Creams. Each has a different name, which is kind of confusing. The plain vanilla variety is called Caramel Creams (though people often call them Bull’s Eyes). The chocolate ones are called Bull’s Eyes and the strawberry ones are called StrawberriCreams. I’ve never seen the chocolate or strawberry versions in the tray pack (which is usually how I buy my Goetze’s), but I did find them in the pick-a-mix at Baldinger’s in Zelienople.
They all have the same cool sugar cream center, but the caramel outside is a little different.
Original: The original Caramel Cream is not really what I consider caramel. It’s not buttery and smooth, but more doughy. It tastes kind of like a plain cookie dough with a plain, sweet icing. The caramel itself isn’t particularly sticky, what really sells the candy is the cream center. There really isn’t anything else like a Goetze’s Caramel Cream. The center is cool and soft and melts away almost instantly. I usually turn my caramel creams inside out when I eat them, popping the cream onto my tongue and waiting for that to dissolve before consuming the caramel O.
Chocolate - These are wildly different tasting than the original flavor. The chocolate dough is dark and smoky, not really a creamy chocolate experience, more like a really chocolatey Tootsie Roll. The caramel cream center stands out even more in this candy because of the darkness of the caramel. I would buy more of these as a companion to my beloved originals.
Strawberry - Gah! They smell like fake strawberries and taste like it, too. The dough nature of the caramel doesn’t really lend itself to this flavor, it’s kind of like a poor imitation of strawberry shortcake, a little tart, very sweet. I had to excise these from my pick-a-mix candy as the smell was rather revolting to me. I know some folks will like these (and probably do, since they’ve been around for a while), but I’m not one of them.
All of these flavors also come in a Cow Tales version as well. Generally I prefer to buy my Caramel Creams in the tray pack, as I think they stay fresh better that way than the twisted cello wrapped candies in the pick-a-mix. (I give the caramel and chocolate varieties a 9 ... the strawberri one is probably a 3 in my book.) All varieties contain both Hydrogenated Oils and High Fructose Corn Sweetener.
Cotton Candy is an elusive sort of candy, you really can’t buy it prepacked and you certainly can’t make it at home (unless you buy or rent a cotton candy machine). If you live in a big metropolitan area you probably see it for sale by street vendors but most of us associate it with fairs and amusement parks. Dubble Bubble Fluff, I think, is trying to capture a bit of that special treat feeling, but they’ve got an added proposition ... it’s cotton candy and then it’s gum just like their cousin Razzles (also made by the same uber-corp, Tootsie).
This looks and feels just like cotton candy and smells like sweet strawberries and, of course, sugar. The texture is a little less airy than cotton candy, but then again, this is packaged stuff, not the “fresh from the carnival midway” candy floss.
I was afraid it would be sticky and heavy on the tongue, but it dissolves rather like regular cotton candy and then towards the end, instead of melting away completely it has a transitional period where it’s just a rather odd blob, but if you chew it, it turns out as gum!
That wad of fluff there that I took out for the photo (about a quarter of the bag) turns out to make a reasonable size piece of bubble gum. It looses its flavor and sweetness rather quickly, but the novelty factor and overall success of the transition from sugar floss to gum is pretty incredible. It’s not my chosen way to enjoy bubble gum, but they really achieved the cotton candy end of the proposition, so they get high marks for that. The gum part is a little disappointing, but then again, when I’m chewing Dubble Bubble, I usually just chew the sugar out and pop another piece.
Friday, March 3, 2006
Ferrara Pan is a favorite of mine for one product they make: Lemonheads. No one else makes anything like it. It’s a hard, sweet lemon candy coated in a grainy, super sour coat and then a sweet “lemon peel”. Genius.
When I was a kid there were a bunch of varieties of these candies and they each had a cool name. There was Alexander the Grape, Johnny Apple Treats and Mr. Melon. Somewhere between the late eighties and the present Ferrara Pan dumped those names and reintroduced the fruit flavored, layered candies under the Lemonheads style naming convention.
The original. The classic. The. Perfect. Lemon. Candy.
Fantastic idea - it’s a Lemonhead, only it’s orange! The color is vibrant and they have both the zesty orange taste and the tartness. They’re not as blisteringly tart as Lemonheads, but the flavor can’t be beat. I don’t think these existed under another name way back when, but better late than never! My second favorite fruit head!
Well, folks know my feelings about cherry flavor. This is the classic cherry with some good rounded fruity notes and a sour bite to it. Like a cherry Lifesaver, only spherical and tarter. The original name of this candy was Cherry Chan ... so it’s probably good that Ferrara Pan decided to rename the whole line into something less offensive. (Though they briefly renamed them to Cherry Clan and changed the art a little bit.)
I used to eat these all the time as a kid. I loved the name, Alexander the Grape and the package logo was a little grape wearing a Trojan helmet. The color is a little surprising, as it’s very dark purple, almost navy blue or black. The flavor is a more complex grape than many other grape flavored candies these days and the package boasts “real fruit juice.” Of course the real fruit juice listed is apple. There are Appleheads, but I didn’t find those at the store (and had to get a smaller box of the Grapeheads because they weren’t available in the larger size).
When I first started on my Lemonheads/Alexander the Grape kick I was in grade school. We lived in Munroe Falls, OH and in good weather me and my older sister and younger brother were allowed to walk about a half a mile down the rural highway, over the Cuyahoga River and the Falls and then train tracks to the Stop ‘n Go in “downtown” Munroe Falls. This was the store where I also discovered such non-confectionery wonders as Pringles, Doritos and of course Starbursts, the Marathon Bar, Jolly Rancher Fire Stix and Charms Sweet ‘n Sour Pops with my allowance. Lemonheads were desireable because they were cheap and the box could be used as a noisemaker later. Sadly, the boxes are now the tab-top variety and no longer make that noise. (Chicket’s boxes still do, though.)
I like to eat my Lemonheads by peeling them with my teeth. First I anchor a candy at my first molar and crack about a third of the shell off. This reveals the super sour layer. Then I move the candy to my front teeth and pry off the rest of the peel using my teeth and tongue (if you’re wondering, yes, I can tie a cherry stem in a knot with my tongue). Then after the sourness is exhausted, I chew up the rest of the sweet candy and repeat until the box is empty. Giant Lemonheads are dealt with in a similar manner but I think that classic Lemonheads are better since the ratio of sour coating to candy is a little better. I wish the candy centers had a bit more flavor, but I’ve loved them ‘as-is’ forever, so I shouldn’t be advocating any changes. I also wish the the unfortunate Narbles that they introduced a few years back had this same sour peel to them.
Lemonheads and their fruity brethren are the perfect traveling candy. I enjoy hard candy when I’m on long road trips because of the variety of flavors and the interactivity which requires no hands (some fireballs must be removed from the mouth when they get too hot). The little burst of sour keeps me awake and engaged and of course being a pure sugar candy there’s fewer calories per ounce than something with chocolate in it. On my wishlist would be a few other flavors - including Grapefruit and maybe Strawberry and it would be cool to be able to buy a mixed bag of all the flavors.
You can watch a virtual tour of how Lemonheads are made in the panning process.
POSTED BY Cybele AT 10:12 am
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.