Updated August 2, 2006


About Candy Blog

This is simply my impressions of candy. The blog is just a way for me to share my experiences on this adventure known as eating candy.

This is, by no means, a definitive list of all candies available (about 6,000 new confectionery products are released every year around the world, let's face it, I'm never going to cover them all). I'm doing my best to seek out candies that I've been afraid of or are new to me and share them with you.

See the newest reviews here.

I'll try to include basics about cost, size, where to find it, calories, photos and a basic rating. The rest is pretty much subjective impressions.

You can expect reviews about candies from all corners from the globe. Chocolates, licorice, mints, caramels, nuts & chews, just about everything. The only things I probably won't review are marzipan candies and anything with walnuts in it. I'm also not fond of red candies - strawberry or cherry are just unpleasant, but I can at least be objective with those.

Tell your friends about the blog, you can also find me at www.candyblog.net.

About the Writer

My name is Cybele May and I love candy. It was an obsession as a child, mostly because I wasn't allowed to have it as much as I wanted. I used to tell my mother when I grew up, I'd eat candy all the time. I think my mother probably thought I'd grow out of it. But I didn't.

Of course my tastes have changed. Though I still love the classics, like M&Ms, Lemon Heads and Gummi Bears, I've been blessed with an adventurous spirit and desire to expand my sweet, sweet horizons.

By trade, I'm a playwright, but besides the elusive national exposure for my dramatic works, my current goal is to travel to Chicago, IL to see the All Candy Expo. Of course the only people allowed in the All Candy Expo are candy manufacturers, buyers and the press. I'm not about to start my own candy company, so I'm going to go the route of writer and try to get myself a press pass. At the moment it looks like I'll make it to the 2006 All Candy Expo.

About My Tastes

Because I'm an individual there are some things I like and some things I don't. I'm pretty much willing to try anything once, maybe twice.

On a scale of things, citrus is my favorite fruit flavor (any citrus will do) and of course chocolate. I love nuts, but I'm allergic to walnuts, so don't expect me to review anything with those in them. My least favorite flavor is cherry ... I don't know why, but I'm just not fond of it, so it's unlikely that anything cherry flavored will ever get high marks from me. However, I'm not so adverse to it that I won't try it and try to be fair. I'm also not fond of amaretto, this goes back to a bad experience with eating too much pizzelle dough as a child. This amaretto aversion means that marzipan is pretty much off limits. I'm trying to retrain myself to like amaretto because the idea of marzipan is pretty compelling. Stay tuned. I'm getting the hang of it.

I don't care for fake chocolate, but I'm willing to eat it if it's in a combination bar (like Goldenberg's Peanut Chews). I love molasses as an ingredient, barley sugar, malt, licorice and all mint flavors. I like strange combinations, like flavored chocolates or chocolate covered dried fruits. I love coffee. I'll eat straight rock candy, but I don't like my candy to be too sweet (someday I'll figure out an explanation for that). I love sour things, but not so blastingly tart as to burn myself. I like caramels, toffee, gummies, jelly beans, jelly candies, Turkish delight, halvah, hard candy, chalk-like candies like NECCO wafers or SweeTarts/Smarties, taffy, nut brittles and flavored creams. Pretty much everything!

I don't eat artificial sweeteners. Xylitol and Mannitol are the only exceptions and I'm very careful not to have too much of those (as they have some side effects).

About the Photos

I take all the photos on the site except where otherwise noted. When I started they were taken with a Sony DSC-V1 digital camera (5 megapixels) until March of 2006 when I got an upgrade, the Sony DSC-V3. On February 14, 2009 I got my first digital SLR, a Nikon D60. Likewise, my original studio was very simple - just a bunch of white paper, usually taped to the wall and then curved down onto my desk or a table. All the candy is then arranged on top, in front of the infinite background. I use photoshop to turn the white background into a bit more of a glam high-key look. Later I was given an Arri 650 Fresnel with a Chimera (diffuser) and shooting table. Now I have a set of 3 Arri Studio Cool Fluorescent lights (which make photographing chocolate much better, the fresnel would get hot!).

This site employs a limitation to prevent hotlinking of photos. This means that you may not use my bandwidth and photos on your site. Period. Hotlinking is stealing in two different ways - it's theft of intellectual property (my photos) and it's also stealing the bandwidth that I pay for to host this site. Don't do it to me, don't do it to anyone.

If you are interested in using any of the photos featured on this site, please contact me and we can work out an amicable arrangement. Taking them without permission (especially for profit) is strictly forbidden. If I find out, I'll be quite cross with you. Or worse.

About Comments

Comments are a great way for other folks to share their opinions and experiences and I encourage folks to use the feature.

There are a few rules:
1. No foul or abusive language. As a site about candy, all ages visit and I'd like to keep it clean.
2. No spam, spreeing, sock-puppeting, advertising or blatant link-grubbing. If you have something to add to the conversation and have your own site, that's fine, my google searches only find so much on the subject. But if you're just throwing something on my site so that you'll have a link in a popular thread, then I will remove the comment as if it were spam. There are better ways to develop site traffic. If you are a company that has a product that you think that my readers would be interested in, please email me. If you have affiliations with the company you are commenting about, you must reveal them. Leaving links to competing products in candy reviews will simply get you deleted and leave a bad taste in my mouth about your company.
3. These rules apply to trackback pings as well, since they show up like comments on my site.

I reserve the right to delete offending portions of comments or the entire comment based on these rules.

On the comment form there are two spaces that you may have privacy concerns about. One is the 'email address' field. Feel free to put a real address in there, it won't be published with your comment on the site. It's there for two reasons - one, you can check the box to get notifications of other comments added after yours, which is great if you asked a question or were interested in other comments. Two, I can respond personally. I keep no other records except for the blogging software which logs those email address. I will NEVER use them to spam you, nor will I sell or give that list to anyone else.

The second field that some folks have asked about is 'location.' That information is also not published on the site when your comment is accepted. It's just for me to know where my readers are coming from and to help with any answers because so much about candy is specific to certain areas of the planet. You are always free to leave any and all spaces blank or put in fake info, I don't care either way, but I thought you should know what happens to the information.
















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Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.





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