Saturday, May 24, 2008
Here are a few items I sampled, I’m probably not going to do a full review of them but I wanted to show them to you:
The newest addition to the ChocoPod line. I got this one in a simple little cellophane bag, so I didn’t think it was fair to give it the full tilt boogie review without final packaging.
It’s similar to the classic Spicy Maya ChocoPods, just a little cacao pod shaped disk of 60% dark chocolate, weighing in, I guess, at a little over a third of an ounce, it’s about two bites.
The inclusions make it a little bumpy in spots. The chocolate smells more like chili, but a little sweet and smoky. There are a lot of pop rocks in there, they’re completely unflavored, just lightly sweet little sugar bits ... that just so happen to pop. Some of the little bits, however, are salt crunches.
Some bites are pretty poppy, some bites are really hot, others are salty. It’s a noisy bit of chocolate (and even got a few sneezes out of me).
It’s a fun little diversion. I appreciate that it’s a small piece, not a huge bar, but I don’t think I’d want more.
Rating: 7 out of 10
First, you’ll probably note that I don’t mention PEZ much on Candy Blog. I don’t like it. The candy just isn’t very good and the idea of collecting the little dispensers never thrilled me. But I fully applaud those who get into it.
PEZ has brought out a few other flavors of their candy tablets. Last year it was Cola and they have a Sugar Free version as well. This year they’re highlighting the Chocolate version.
As you can tell from the photo, they’re very light in color, which should give you an indication of the depth of the flavor. It tastes like I’ve inhaled some Cocoa Pebbles. Not actually eat then, just, you know, been near the Cocoa Pebbles dust. They’re sweet but have just a slight cocoa note.
Rating: 3 out of 10
It’s an organic twist on classic tastes.
So just looking at it, with only the name to go off of, I thought, “this is a white chocolate bar with dried raspberry bits in it.” Which sounded pretty good in my head, kind of like the Hershey’s Limited Edition one a couple of years back ... but organic!
Hmm, somewhere I led myself astray. It’s not white chocolate, it’s a non-colored confection made of organic sugar, organic whole milk powder and organic fractionated palm kernel oil. And it’s crunchy. Those presumed raspberry bits are actually crushed raspberry flavored hard candy.
It took me a while to get used to the texture, but it wasn’t creamy enough for me.
Rating: 5 out of 10
These little milk chocolate covered nuggets smell sweet and like a light coffee drink. They’re about the size of a garbanzo bean, though some are twinned (not that it keeps me from eating them). The nugget inside isn’t quite as hard and crunchy as a biscotti, but they’re plenty crunchy. They’re almost like graham cracker nuggets.
The combo is quite nice, easy to eat and keep munching.
Rating: 8 out of 10
It’s not an illusion in the photo, these are very dark, like clumps of tar. The chocolate covered dried cranberries are not as flavorful as I’d hoped. Honestly, I’ve tried a few products over the years and none of them have really satisfied me. The cranberries, while soft and chewy, they’re just not tangy or flavorful. The chocolate is sweet, but not dark and flavorful enough ... though the texture combo of the creamy melt and moist chew is good.
They’re probably jam packed with antioxidants, but I’ll probably stick with chocolate covered raisins, if only because they’re cheaper and provide pretty much the same experience.
Rating: 6 out of 10
Thursday, May 08, 2008
Before I took on this challenge of the all-chocolate chocolate bars, I did take a test to find out if I’m a “supertaster”. People are divided into three categories: nontasters, regular tasters and supertasters.
Our tongues can detect five tastes: sweet, salt, bitter, sour & umami (savory). Nontasters (about 25% of the population) tend to enjoy more intensely flavor things such as super sours and liberally salted products, enjoy fatty & sweet foods while regular tasters (50%) shy away from intensity but sample liberally from all the major tastes & textures equally. Supertasters (25%) dislike stronger bitter & sour things and even high fat content foods. There are all sorts of scientific studies about evolution and how each of these types can be beneficial or detrimental to your ultimate longevity ... or enjoyment of that long life.
Although I have a very keen sense of smell, I am a regular taster. (I like coffee, super sours, broccoli & used to drink pickle juice - though I really like chocolate & cheese, I’m not that keen on other types of fatty foods.) So I figured I might be a good candidate for appreciating the more authentic tastes of the purest chocolate.
Dagoba makes one of the few 100% chocolate bars and the only one that I could find that was organic. It’s called Prima Materia which means, literally, prime matter. It’s usually used to refer to alchemical ideas about the base matter that makes up the universe, that all matter can be changed back into and then reformed. Kind of like stem cells are for living creatures.
In this case, this is the essential chocolate - just beans from Madagascar, ground up and made into a bar.
At only $2.75 retail, it was about the same price as a baking bar (though smaller of course). I got this one as a sample at the Fancy Food Show in January.
The Prima Materia is a dark looking bar, nicely glossy with a solid snap.
The melt on this was a little sticky, I can’t really explain it. Whatever it is, it’s not terribly dry. The melt lets the flavors come out slowly. I taste a bit of cherries and raspberry at the very start, but once it melts a bit more it’s all about the dark mulch of the forest floor.
There’s a light yeasty note in there that reminds me of dark beer. The bitterness is noticeable, but not enough to keep me from eating more pieces. By far this is the most edible of the bars I tried. I wouldn’t say that I’ll be eating a lot of it, but with some almonds or cashews nearby, it’s an acceptable form of entertainment for a while.
It really doesn’t take much to satisfy my chocolate craving either. (Of course then I start craving something else, like a glass of water & some sweet caramels.)
2 ounces - 185 calories per ounce - Kosher
After Christmas this bar, Ghirardelli 100% Cacao Unsweetened Chocolate, was on sale for only $1.25, and found in with the baking products, I thought I’d throw it into the mix as a way to see if I was just being overly picky about what eating chocolate is in the first place (besides a fancy way to charge two or three times as much as chocolate chips).
The wrapper is very simple, but still quite compelling. The bar is large and flat, a little larger than the regular bars in the candy aisle, in this case it’s 4 ounces instead of 3.17 of the current Intense Dark line.
To their credit, Ghirardelli is clear that this is a baking bar. So this is an off-label application of the confection.
As lovely as it was, and it is a lovely bar, nicely tempered, perhaps a bit stiff but a deep red-brown, they are correct in not promoting this as an eating bar.
The smell was quite woodsy, like cedar and a bit grassy. It tastes like olives and asparagus. Bitter, moisture-sucking, mulchy and green.
Looking at the nutrition label it’s easy to see why this is so chalky, it has less fat than the Prima Materia, a whopping 40 calories per ounce less fat. (Have i mentioned lately that I love cacao fat ... sometimes I wonder what it’d be like if donuts were made by frying them in cocoa butter.)
4 ounces - 145 calories per ounce - Kosher
Meiji is a good consumer brand in Japan. They make all sorts of candy, not just chocolate products. (My favorites are their Gummy Choco and Chelsea.)
It’s a pretty bar with 15 nicely shaped scored pieces. The package is also good, an easy to open paperboard box that fits back together pretty well to hold the leftovers (and there’s gonna be leftovers, who eats the whole thing?). I was encouraged that it had a pretty high fat content, too.
The bar wasn’t expensive ($1.99), which is probably a pretty good indication of what I should expect for a chocolate without any sugar. The scent is of the dark roasted cocoa flavors, a bit of charcoal. There’s a very abrupt high-note of the vanilla flavoring in there as well.
On the tongue it melts pretty nicely, but it’s quite bitter and dry. Keeping it further back on the tongue seems to help to recognize the other flavors that included a bit of a yeasty note of baking bread, wood smoke and burnt sugar.
I should note, in case you haven’t noticed so far, these are not low-calorie bars. In fact, this “sugarless chocolate” is some of the highest caloric density reviews I’ve ever done. (It’s the cocoa butter.)
But note that chocolate has a good amount of iron (10%), and about 3 grams of protein per ounce and 4 grams of fiber per ounce. That doesn’t even go into the positive effects that all those antioxidants have for your heart and circulatory system.
1.58 ounces - 161 calories per ounce (contains soy lecithin & artificial flavors)
I was so excited when I bought the Chocolat Bonnat 100% Cacao. I’ve never had Bonnat before, the only experience I have with it is reading this exhaustive series at DallasFood.org about Noka and seeing the bars at several upscale stores. At $8 a bar (granted it is a big bar at 100 grams), I was hoping for some sort of miracle. I’ve come to realize there’s a reason that chocolate with sugar is so widely available ... it’s just better that way.
The wrapper, I admit, is lovely. The regular Bonnat bars have white wrappers with similar lettering, but the 100% gets the special brick red treatment, which should be a good indication that you should stop and think about it. 100% Cacao. No sugar, not even lecithin or vanilla. Stop. Hazard. Danger.
The bar was wonderfully tempered. (As wonderfully tempered as I was ill tempered when I was done.)
When I first unwrapped it, it smelled strongly of green olives. Later when I tasted it, I kept getting the strong, puckering flavor of green olives, grassy matcha and artichokes. These are all good things as far as vegetables go, but I don’t like them together and I don’t like them as the primary notes in my chocolate.
Here’s the thing, I hear my flavors. Well, not quite hear ... they have wavelengths in my head (and kind of colors that go along with them). Flavors create vibrations. And different kinds of flavor combinations create different combinations of these vibrations & wavelengths. It’s called synesthesia and many people have it to some degree.
So when I talk about things being harmonious, it’s not just a metaphor, it’s an actual description of my experience. In this case the bar was screechy. It was unripe, unrehearsed, stuttery, weak and tinny.
I’ve had the bar for a couple of months and have unwrapped it a few times to see if it was just that I’d had the flu, the lights in the house were at the wrong level, the moon was in the wrong phase or was in a bad mood. No, this is like Phillip Glass & Stephen Sondheim collaborating on some sort of atonal opera about database programmers performed by deaf alley cats in a poorly ventilated auditorium with squeaky chairs that pinch. It’s probably a wonderful intellectual experiment, but it’s not an enjoyable physical one. (But again, this may be an experience colored by the way that my brain processed certain things and might be just glorious to folks who don’t get the cacophony of wavelengths.)
3.53 ounces - unknown calories
The best news is that I have a deeper appreciation of my blended chocolates now and single origins even more so. As far as pure chocolate as being a “sugarless” alternative to regular sweetened chocolate, I think a very small quantity of sweetened chocolate will be more satisfying than a larger portion of one of these. But your mileage may vary. I definitely recommend the Dagoba if you’re itching to try just one. (The fact that it has a reasonable price is also a selling point.)
All of the remaining bits of these bars will be taken next door to the neighbors this evening where I will donate them to Amy in the hopes that she’ll create some awesome and rich brownies out of them so that I may love this chocolate again.
Casey at Chocolate Note has far more appreciation for the most concentrated chocolate bars. For other deeper appreciations for these bars try the Seventy Percent for: Michel Cluizel Noir Infini & forum discussion about Bonnat & Cluizel.
Wednesday, March 19, 2008
Jelly Belly prides itself on its extensive flavor list. (See Brandon’s exhaustive tasting notes and listings of all the flavors that have ever existed.)
Jelly Belly has had a chocolate pudding flavor in the mix for quite some time and I’ve avoided it for the most part. Chocolate is not a flavor, it’s an experience made up of far too many things like alkaloid compounds, monounsaturated fats and polyphenols that simply cannot be bottled and applied to other confections.
Jelly Belly went ahead and introduced a new bean anyway, Dark Chocolate. I picked up some samples at the Fancy Food Show, tasted a few and then put them away for a time when I wasn’t innundated with so many good things.
In short, chocolate jelly beans are to chocolate the same thing that Tootsie Rolls are. Something utterly different and unsatisifying if you were expecting anything approaching chocolate. However, if you’re looking for something that’s durable and attractive, but not necessarily tasty, these may be your new favorite.
They got the color right, they’re pretty. A little on the dark purple side (cuz of all those artificial colors like Red 40, Yellow 6 & Blue 2) and containing not more than 2% of actual chocolate.
But they’re postively bitter to me. I chomp down ... there’s a mild sweet taste, like cocoa made with hot water, but then there’s a strong bitter blast. I’m not sure if it’s all the antioxidants (hah!) or the artificial colors, but they’re just inedible.
I thought at first it was just a bad bag, or just me. So I opened a different sample bag that was sent to me later by Jelly Belly. Same thing! Turns out I’m not alone, both Caitlin & Brian at Candy Addict recorded the same reaction.
Wednesday, February 27, 2008
It looks good, but it’s always bad.
Why do I keep buying it?
For you, dear readers. It’s a public service that I’m obligated to perform.
The thing about Palmer is that they have so many other things going for them. They have cute designs, usually their packaging is nice, they’re Kosher and of course they’re made in the USA (Pennsylvania for locavores). But it’s like they go out of their way to disappoint once the stuff hits my mouth.
“Sugar, Partially Hydrogenated Vegetable Oil (Palm Kernel Oil and/or Palm Oil), Whey, Cocoa, Lactose, Skim Milk, Soy Lecithin, Vanillin, Artificial Colors (Blue #1, Blue #2, Red #40, Yellow #5, Yellow #6 & Red #3). May contain Peanuts/Nuts.”
Look how far the cocoa is down on that list, #4 ... I think it’s only in there for coloring!
The rabbit is admirably attractive. It has a nice dark sheen, it’s shiny and has little details like the winsome eyeroll and it’s holding a flower. It took me a while to figure out that the white blob at his belly is a little fluffy white chick ... maybe. It’s also pretty thick. It’s just a little shorter than the Russell Stover one and weighs and extra quarter of an ounce. The walls of the shell are a bit thicker.
But you know, the taste is not that good. It has a cool feeling on the tongue, it’s very sweet and has a fudgy grain to it. It tastes nothing like chocolate, more like milk powder and peanut shells. (Oddly, that’s not really a bad taste, just not chocolate and not as sweet as I’d have thought based on the ingredients.)
The serving size is the whole rabbit, which clocks in at 260 calories, with only 50% of that from fat. Yes, the rest comes from carbs (usually chocolate is a 60/30/10 mix of fat/carbs/protein ... with some room for movement depending on dark or milk varieties - some extreme darks I’ve had are 85% fat).
Sometimes I wonder if Palmer is doing the cocoa industry a service by buying beans that would otherwise be turned into compost or rot in the co-op storehouses. I don’t think I’d mind their products if they were sold as “biodegradable decorations” ... but sadly the appearance of a nutrition label seems to indicate they really do think people want to eat it.
Considering the fact that there are actually good real chocolate bunnies around at similar prices if you keep your eyes open (Russell Stover isn’t quite as cute, but there’s also a Hershey’s version, too), there’s no reason to buy these except for off-label uses: Easter dioramas, photo shoots or just buy them all as a public service to remove them from the shelves so that others may not be faced with similar disappointment.
R. M. Palmer Hollow Milk Chocolate Flavored Bunny ... the Easter equivalent of a lump of coal.
Thursday, December 13, 2007
As disappointed as I was that the Peppermint Peep Stars had artificial sweeteners, I was just as excited to see that Trader Joe’s has Peppermint Marshmallows that are not only all natural, but also Kosher! (Which basically means that they’re using Kosher gelatin, which is non-porcine.)
However, Nicole at Baking Bites already had a review of them, which didn’t say they were bad, just that she wasn’t thrilled with the flavor. I still really wanted to try them, especially because it was Hanukkah.
The large marshmallow cubes come in a little tub and weigh a hefty 7 ounces. The packaging was a bit, well, feminine with all its pink and green-ness. But it was refreshingly un-holiday, which might mean that they’d be an all-year product. When they say that they’re all natural, they’re not kidding. The pink swirls are created with red radish juice.
They’re only vaguely pink with some little streaks of darker pink inside some of them. They were very hard to get out of the tub. The first one I mangled (but put back together for the photo) so I just dumped the whole tub out and lightly teased them apart. (Perhaps some waxed paper between them in the future?)
They felt very strange and fleshy in the hand. A little bouncy, a little latexy and not terribly light for a marshmallow. The outer texture was a little grainy, I’m guessing where the moisture of the marshmallow mixed with the sugar and dusting of corn starch. They smell like peppermint, but on the medicinal side somehow. Like toothpaste. And maybe mentholated rubbing alcohol.
The first time I bit into one I was puzzled and repulsed. I made my husband and a neighbor try it. They were both, well, not thrilled (and I had to give them something nice to eat after that). I waited a couple of days and dug around into the bottom of the tub to see if that was just a bad couple of squares.
It’s like eating toothpaste. They’re kind of fluffy, but not light. The texture is grainy, like a sugar paste. I can only imagine this is a bad batch because Nicole’s looked more like marshmallows and less like wads of chewed bread dough.
I went back and looked at Nicole’s photo and realized that this must be a bad batch. My best indication for this is that the tub weighed over 10 ounces (the marked weight is 7). So I went back to the store on Hyperion in Silverlake. All of the others on the shelf looked the same and were the same lot number, so I passed (and obviously picked up a bunch of other goodies you’ve been reading about this week). I also told the manager on duty that there was something wrong with them. I figured another store would have a different batch. So today I went off on my lunch break to the location on Third and La Brea. Sadly I didn’t memorize the lot number and ended up buying the same lot (1101071730 exp 01/26/2008) and finding the same grainy consistency (and this package weighed 9.8 ounces according to my postage scale).
I shouldn’t have to work this hard. (I haven’t decided if I’m going to take these back. At $4, I want something that’s at least the intended quality, even if I don’t like it.)
As far as buying artisan marshmallows, I’d say stick with either one of the actual artisan companies (Plush Puffs, Little Flower Candy Company & Boule are some good Los Angeles-based ones) or go for the French ones from Arnaud Soubeyran or the Williams Sonoma house brand (I tried them last year but never got around to reviewing them, they’re very dense and latexy but really satisfying). Or just get some Jet Puffed. It’s sad, because these are the first Kosher marshmallows I’ve found.
Thursday, November 01, 2007
I wasn’t much for dolls as a kid. I never had a Barbie. Instead I played with things like microscopes, art supplies and Playmobile/Lego. Sure, I liked to dress up, but I never considered myself very feminine and wasn’t terribly interested in fashion, makeup or my appearance. (I admit that I liked to braid my hair though and collected rhinestone jewelry ... and often wore much of my collection at once.)
There were candy cosmetics when I was a kid, not that they did anything. You can still get the little lipsticks. Which weren’t actually meant to be applied to the lips, they’re just little cylinders of compressed dextrose in a lipstick container. (The most successful candy lipstick, as most kids know, would be Easter Malted Milk Eggs, which could be used to painting lips, faces and dog noses.)
So in two ways this candy is kind of lost on me. It’s based on the idea of cosmetics (I still rarely wear makeup) and the fashion dolls line called Bratz. But it’s candy ... and good candy should stand on its own!
All four of the candy products from Dracco in a licensing agreement with MGA Entertainment are related to lips. Or is that Lipz? Bratz are a group of girlz who love clothz. Their appearance is stylized, kind of like the Troll dolls from when I was a kid, except instead of being asexual, these are hypersexual.
It’s sweet. Not an overly sour bubble gum, just lightly tangy and fragrant. It has a nice soft chew, a little slick without much graininess, so bubbles were pretty much ready to go.
It really wasn’t that flavorful though. And it didn’t make my lips look any different.
(5 out of 10)
The only “makeup” I wear on a regular basis is tinted lip balm. But usually regular lip balm. When I was a pre-teen I did fall into the obsession with BonneBell Lip Smackers. But I was always disappointed that they had no real flavor, just scent.
This cute little Candy Lip Gloss Tube is much like a package of Blistex. It’s a gooey liquid in a clear plastic package. The applicator tip is angled and has a little hole. A gentle squeeze to eject a little drop and then press against the lips to apply.
I was expecting something sweet and sticky. And though it smelled like lipgloss often does, it tasted like a liquid strawberry hard candy. A little tangy and lacking in a deep flavor.
As for lip decor, it was a little runny at first, then when left on the lips it became dry and sticky. However, this did impart a glossy appearance. The light pink tone in the tube did nothing on my lips (well, they’re kind of that color anyway).
(4 out of 10)
It took has a light strawberry smell and light pink color.
I have less experience with bottles of gloss, but the ones that I’ve tried usually have some sort of spongy tip for precision application. This is just a plastic stick. (But probably slightly more sanitary. If licking a stick and putting it back in the bottle can ever be considered sanitary for candy or cosmetics.)
(3 out of 10)
This Candy Lipstick is the same as the others, only in solid form. A little smaller (more slender) than a real lipstick, but hard candy certainly doesn’t have the engineering problems that a semi-solid fat does.
This one was easy and satisfying to simply eat and not apply. The other goos just didn’t lend themselves to licking off the applicator. After numerous applications though my lips were actually a bit chapped ... hmmm. But they looked redder!
(4 out of 10)
I’m of two minds about candy lipsticks & glosses. First, lipstick is consumed. We think it’s for external application only when in reality it’s slowly eaten off the lips by the wearer. Some may be lost due to transfer to a cup or a kiss, but most of it is eaten. What’s in there? Here’s what’s in Lip Smackers. Try reading what’s in lipstick sometime. Definitely not something you’d slather on your toast every morning. So this is definitely safer for pretend play for kids than the real thing or even flavored lip balms. Second, imitative play is good, natural and healthy. Children have been “playing house” and aping their parents for thousands of years. But it may be training girls to eat the lip products! So, I simply don’t know.
Most of all, I’m not a parent.
This is a product that’s capitalizing on the licensing of the Bratz characters on the packages. If you’re already a fan of the Bratz brand, then these are probably a nice product, especially for the younger kids who want to experience cosmetics but really aren’t ready.
As a candy, these are marginal at best. But mostly harmless from the standpoint of a cosmetic item. (Well, they’re made in China, I can’t vouch for their safety.)
Monday, October 22, 2007
Here’s one of those candies that I only saw in my Trick-or-Treat haul: Sixlets. Oh sure, they were probably in stores that I frequented. They come in a variety of packets, including the “changemaker” size that holds eight little candy spheres and used to sell for a two cents.
The big reason I shunned Sixlets was I was never quite sure what they were. Are they like M&Ms? Are they candy coated peanuts? Are they a jawbreaker?
Eating them never really answered those questions. They definitely don’t have nuts in them, but taste a little nutty. They’re not like M&Ms, though there is a chocolate-like center. They’re not jawbreakers, in fact the shell is pretty thin.
Sixlets are currently made by Oak Leaf, who makes bubble gum and other confections in Canada that are usually sold in bulk and dispensed in gumball machines that are sold by the handful. Before that they were made by Hershey’s, which purchased the Ovation brand that made Sixlets under management of Leaf (they also made Whoppers, which Hershey’s kept).
Sixlets are certainly cute. They come in vivid colors: Yellow, Green, Red, Orange and Brown. They’re spherical and consistent looking, with a shiny candy shell. The center is a malty-flavored mockolate. Made from partially hydrogenated palm kernel oil, sugar and milk protein, they’re not really that appealing as a confectionery item to eat on their own. Cocoa powder is way down at the fifth position on the list of ingredients. The candy shells are pretty ordinary, except for the orange one, which has a light orange flavor to it (just as Smarties from the UK do). The mockolate barely has a chocolate taste, and the whole thing is a little grainy and a bit greasy.
What they lack in taste they more than make up for with economy and portion control. What other candy comes in little tubes of 8 pieces? Not to mention the fact that each little tube has only 35 calories!
Why Oak Leaf came out with the Limited Edition Dark Chocolate Flavored Sixlets is beyond me. The regular ones barely taste like chocolate and any health benefits of “dark chocolate” will be ruined by the use of partially hydrogenated vegetable oil.
The package is attractive, the Sixlets mascot is some sort of an insect ... well, maybe he’s an insect, he only has four legs. And he wears glasses ... and wants us to eat one of his segments.
These little packets were unmarked. Just generic clear cellophane tubes with little unbranded spheres inside.
The taste of the “dark chocolate” isn’t really noticeably different from the regular Sixlets. They’re just as disappointing as the regular Sixlets ... except that I paid for this whole bag (I picked the other little guys up at the All Candy Expo).
There are differing stories about why they’re called Sixlets. The current packaging has them in tubes with 8 pieces or 20. Some folks say that they used to come in tubes that had six for a penny. Others say that they came in boxes that had six individual boxes in each package and that’s how they were written up in the wholesale catalogs. It could be that someone just thought it sounded like a good name ... maybe they were into numerology. The number six represents “Reaction/flux. Responsibility” according to Wikipedia. If anyone else has any theories, I’m happy to entertain them.
Like them if you will ... just don’t call them chocolate. They might be good for decorating ... the rest of these are going in the Trick-or-Treat bowl (don’t worry, I’ll give the kids something good and just slip these in while they’re not looking).
Sunday, September 02, 2007
There used to be rules and people followed them. Oh, they were informal; things like no white shoes after Labor Day, your shoes should match your belt. Seasonal merchandise wouldn’t be put out until the previous holiday was over (no Christmas goodies before Thanksgiving). But those rules are long gone.
So I shouldn’t have been surprised to see Halloween candy out already at the RiteAid before Labor Day. But at least this was something different. Instead of fruity flavors, this twist is from Brach’s Milk Maid line and is called Caramel Candy Corn.
Most of us have a love-hate relationship with Candy Corn. Well, some folks have a love-love or a hate-hate ... which averages out in the big scheme of things to a love-hate for the general population. I hate-love candy corn. I don’t really like eating it, but I love looking at it and the smell of it.
This stuff smells really promising, if a little overwhelming. Like caramelized sugar. It smelled so great in the store, I really wanted to take it home. Of course in the car (which I admit was as hot as one of those scented oil diffusers) the smell started getting to me in the way that candle stores do.
It all boils down to this, if you like Buttered Popcorn Jelly Belly, you’ll probably like Caramel Candy Corn. I don’t and I didn’t.
The texture is good, a nice smooth fondant. The white tip is unflavored and the two lower layers, orange and brown, are butter flavored fondant. The caramel flavor that the smell implies is completely missing, instead it has that intense note of butter flavored popcorn just crackling away in the microwave.
I just didn’t like them as much as I wanted to. Not nearly as much as the Brach’s Autum Mix (candy corn, Indian corn and mellow cremes). I was really unhappy that it was $2.29 for the bag to boot ... yeah, it’s a 19 ounce bag, but what do I need 19 ounces of buttered popcorn flavored candy corn for?
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.