Monday, March 11, 2013
Zitner’s Butter Krak Eggs are a local favorite in Philadelphia. Their Easter egg selections have been made since 1922. Like many candy companies, it started with a family recipe, sold to friends and neighbors at the holidays and expanded from there.
I don’t remember eating them when I lived in Pennsylvania, and I’ve never seen them in stores anywhere else. One of my fellow candy bloggers did send me a couple about five years ago (but it was after Easter, so I didn’t post a review) so I have had them recently.
I was looking forward to trying them again, so I put in an order from a webstore called PA General Store that sells Philadelphia favorites. I ordered a mixed box of 24, which included a selection of their four single serving sized eggs: Butter Krak, Peanut Butter, Double Cocoanut & Butter Cream Eggs.
They’re a coconut butter cream covered in dark chocolate, but the chocolate also has toasted coconut in it. (Well, they call it cocoanut. More on that later.)
All of the eggs are about the same size, about 2.5 inches long, about 1 inch in diameter and weigh 1 and 1/8 of an ounce. So they’re nice portions, about double the size of a boxed chocolate.
The dark chocolate has a lot of the crispy toasted coconut in it, it gives it a nice texture and is actually toasted and crispy (which is hard to balance without them becoming too hard and difficult to chew). The center is soft and creamy, like a buttercream frosting. It’s sugary but has an overall smooth texture. There’s a lot of coconut in there, though it’s shorter minced bits, so not too chewy.
The dark chocolate isn’t bitter but still balances the sweetness of the center well. This is one of those candies that I would like once or twice a year and I can see why it’s a local favorite. I’m not sure if I’ve had another version quite like it.
Now, if no one told me the names of these eggs, I would have thought the Butter Krak was double the coconut, because it has coconut in the center and the chocolate. But the reality is that the cream center of the Double Cocoanut Egg actually has twice the coconut than, well, I guess the Butter Krak center.
It is dense. It’s not as buttery, sweet or moist as the Butter Krak. But it is coconutty. The center barely holds together. I liked how it was so much less sweet than all the other eggs I’d tried, it was far more satisfying. Still, it was just a chocolate covered coconut egg, though it was fresh and I generally like them, this one didn’t blow me away.
Zitners Milk Chocolate Peanut Butter Egg was my favorite. It’s not really that hard to make a good peanut butter egg and they’ve done a great job. The peanut butter center isn’t too dry and not too sticky smooth either. The texture is very similar to a Reese’s Peanut Butter Cup with a noticeable grain and fair amount of peanut butter oils. The tops of my eggs were a little soft, a hazard when coating peanut butter with chocolate. But they held together well. The peanut butter has just the right hint of salt and has a peanut butter cookie dough texture.
They don’t quite top the Reese’s Peanut Butter Eggs but if you want to go for something locally made (if you are on the Eastern Seaboard) this is a nice option. (Though I don’t know where their milk chocolate comes from.)
Zitners Butter Cream Egg was my least favorite of the bunch. It’s extremely sweet. The center is pure mushy sweetness. I was hoping it was going to have a defined butter flavor, or perhaps a brown sugar note. Instead it’s like a log of frosting covered in dark chocolate. The dark chocolate, though thin, does moderate the overt sweetness (as does a little bit of salt) but it’s still too insanely sweet with no other flavors or textures to provide a respite.
On the other hand, Easter is always the most insanely sweet season, the time of year when I yearn for white chocolate, so I know there must be plenty of people out there who must have these.
If I lived in an area where I had a choice between these and Russell Stover, I’d probably go for these in Peanut Butter or the Butter Krak over any of the Russell Stover varieties. (Except for the Pecan Delight.) But I live in a See’s area, and though they don’t offer them at the drug store in individually wrapped pieces, I would make the trip to get their Scotchmallow Eggs or mix of Egg Quartet (though they cost about 25% more).
Friday, January 11, 2013
Fralinger’s Salt Water Taffy is a New Jersey favorite, known best for their classic wrapped taffy rods, also makes some excellent peanut chews, fudge and molasses paddle pops. But what I know them for is their Creamy Mint Sticks, which I only seem able to find at trade shows as samples. So, I was pretty pleased to see them, if only seasonally, at Cost Plus World Market this Christmas.
I’m a sucker for butter mints (those soft colored little pillows), and specifically don’t buy them because I will devour them. But in the interest of the blog, I picked up this box of Fralinger’s Creamy Mint Sticks on clearance at Cost Plus World Market after Christmas for review. The mint sticks are similar to the puffy butter mint brethren, except that they’re individually wrapped and less airy.
The ingredients include no artificial colors or flavors. It’s a mix of sugar, invert sugar with a touch of palm oil, emulsifiers, glycerine and cream of tartar along with real peppermint oil.
The sticks are generous for a mint, the same size as Fralinger’s Salt Water Taffy logs. They’re in a clear cellophane wrapper with twisted ends, inside that is the waxed paper with the Fralinger’s logo on it. These also bear a bar code, I don’t know if that’s for internal tracking or if they actually sell these individually. They’re a little over two inches long, are white inside and come out of the wrapping easily.
They’re soft, though I wouldn’t say that they’re damp, they’re not oily either. This is the big difference between these and butter mints, they’re creamier. The texture is like a wad of very smooth, compressed powdered sugar. They dissolve readily and have a powerful amount of mint in them. Though they’re nearly all sugar, they don’t have a throat searing sweetness to them.
The candy is extremely simple and I appreciate that. They’re a little harder to eat than some wrapped candy, it takes two hands to unwrap the ends and then carefully unroll from the waxed paper. But every one of them was in good condition, so it does the job.
I’ve had quite a few other versions of these before: James’ Butter Mint Rolls (photo) which are part of the Fralinger’s family now and Angel Mints. What I’ve noticed is that they’re best when sold in a sealed package. In the case of this box, it was shrink wrapped, and then inside the box the mints were also sealed inside a poly plastic bag. When I’ve bought them as “changemakers” or in a bulk mix they’ve been a bit more chalky and with a bit less of a mint kick. Not that there’s anything wrong with that. But in this case I was actually blown away with how fresh these tasted. I can’t imagine paying the full price for these even though I know I would eat them all.
They’re exquisitely simple, and for me they’re quite addictive. Basically, I kept going into Cost Plus World Market all week long, checking to see if they were still on the shelves. I bought one box at 75% off (they were regularly 6.99 a box, but at that discount they came to $1.75) ... but then yesterday they went to 90% off so I bought another two boxes because, well, 70 cents for 12 ounces. They are best before March 2013, but I doubt they’ll last that long.
Wednesday, August 29, 2012
It’s amazing the diversity of candy bars that are still available, many of the most popular bars we eat today have been around for over 70 years. One regional classic that started right near where I live now is the Christopher’s Big Cherry (original review).
The lump of a candy bar was introduced by the Christopher Candy Company, which started in 1887 in Southern California. (That company was later bought out by Ben Meyerson, who made the Sunkist Fruit Gems, who then sold out to Jelly Belly in 2006 who kept the Fruit Gems line but sold off the Christopher’s line to Adams & Brooks, keeping it in Southern California.)
More recently the folks at Adams & Brooks introduced the Christopher’s Big Cherry Dark. The wrapper is a rich brick red instead of the bright pink of the classic bar.
The bar looks terrible. It’s a big, golf ball sized mass. It’s lumpy and irregular but at least smells good, like roasted peanuts and hot cocoa.
The ingredients are, well, barely passable as an edible item, very high in partially hydrogenated oil:
The previous review I did of the classic Christopher’s Big Cherry didn’t have a cross section. So I wanted to be sure this review fully documented the innards of this candy. What does set it apart from all others (Cherry Mash and Twin Bing) is the fact that it uses a whole cherry in the center. That auspicious fact aside, it’s marginally satisfying.
The center is sweet and slightly grainy. The mararschino cherry is sweet and heavily artificially flavored and colored. The mockolate coating is supposed to be “dark” but still has milk products in it and really doesn’t do much for me except that it’s less sweet than the original version. The peanut bits in the mockolate are the shining star here, they’re fresh and crunchy and flavorful. The combination of flavors is odd, the peanuts come across as rather savory, the fudgy mockolate has a vague brownie flavor to it but at least isn’t sweet and the cherry center is a blast in the face of fake cherry and sugar.
It’s certainly not a candy for me. The fakeness on so many levels is disappointing, especially for $1.89 which I could spend on things with real chocolate and real cherries in it. But it’s unique, if that’s still a selling point. If chocolate covered bacon can be all the rage, I suppose this can find a home somewhere.
Friday, June 15, 2012
There are lots of different kinds of black licorice with different flavor profiles and styles. There’s American twist licorice, Dutch salty licorice and Australian soft chew licorice. New Zealand even has its own brand, RJ’s Licorice.
I picked up this sample package at the Fancy Food Show earlier this year. It’s RJ’s Licorice Allsorts and they’re made with all natural ingredients, with no artificial colors. I thought this was a great idea, because I’m often turned off by weird flavors and aftertastes from artificial colors.
The other New Zealand twist on this is the flavor set for these candies, they come in four colors and flavors: Passion Fruit, Black Cherry, Lime and Orange.
They smell really good. They’re soft and have a strong anise and molasses note. The stack for the little sandwiches starts with a white layer or fondant, which seems to be unflavored or at least lightly flavored. Then there’s a thin square of black licorice. On top of that is the special flavored fondant. This fondant is just a soft sugar mixture, there’s no coconut in there like some Allsorts feature.
The orange pieces are Orange flavored. The white fondant is like a frosting, sugary and sweet and with only a light and soft touch of orange essence. There’s no tartness and little balance. The licorice layer is soft and pliable, chewy and has a nice profile. It’s a mix of woodsy molasses, toffee and other burnt flavors. It’s only the faintest bit bitter and quite sweet in that light way that licorice is. The white layer is unflavored, as far as I can tell.
The green looks rather like a highlighter and is Lime. This one was not entirely pleasant. I didn’t care for the lime layer, it was sweet and weirdly artificial even though it does use natural flavorings.
The faint pink is Black Cherry and has a great profile. The flavor is floral and a bit more punchy than the previous citrus ones. It dissipates quickly but still goes well with the licorice layer. It tasted far sweeter though on the whole than the other flavors.
The yellow sandwich was Passion Fruit which was the odd one in the batch. It was musky and had strong honey and floral notes. It goes pretty well with the licorice, which I never would have guessed. But still, it was a lot of different sweet notes, too much for me.
If you’re the type who likes very sweet and sugary candy, the type of person who eats straight sugar cube, this is a good choice. It wasn’t licorice-y enough for me and without enough of a fruity note from the fondant. I’ll stick to plain licorice from RJ’s for now.
Wednesday, March 28, 2012
Jelly Belly Peas & Carrots Mellocreme Candy comes in a little plastic container that looks like canned vegetables.
The can says eating your veggies never tasted so good and shows a heaping spoonful of the pretend side dish. They come in two flavors, the little carrots are Orange Sherbet Flavor and the peas are Green Apple Flavor.
Mellocreme is a firm fondant confection, usually just a combination of sugar and corn syrup, sometimes there’s a bit of a binder in there like egg whites and sometimes some honey for added flavor. Candy Corn is probably the most famous mellocreme candy, but especially around Easter there are little pastel shapes around in sweet fruity flavors.
The little carrot rods are shy of one inch long and the peas are actual pea sized (1/3 to 1/2 inch in diameter). The peas aren’t quite spherical, most have a flattened side.
They’re soft, but not crumbly or sticky. They dissolve nicely without any grain, though I wouldn’t exactly call them smooth. The orange carrot is sweet and has a soft and not too zesty orange flavor. Creamsicle is about as close as I can come to it. The peas are a little softer and have a very sweet and barely noticeable artificial apple flavor to them.
It’s a goofy candy that’s much better for the packaging and art direction than the actual eating. I happen to enjoy fresh carrots and frozen peas, so I’m going to pass on this. They’re a bit steep in the price area as well. The can retails for about $5 and is half of the charm of the candy. They’re sold in bags or bulk, but I think it really undermines the novelty aspect. But as a non-toxic plaything for little children, this is far better than plastic. All things considered, I’ll stick to fresh carrots and frozen peas as a snack.
They’re really low in calories as they’re more than 90% sugar. There’s no traces of gluten or peanuts. They contain soy and artificial colors and flavors plus beeswax and a confectioners glaze that makes them inappropriate for vegans and some vegetarians. Made in the USA
Tuesday, February 28, 2012
It’s exciting to see a new Cadbury product for Easter. The Cadbury brand is so inextricably tied to Easter is many American’s minds because of their iconic products like the Cadbury Creme Egg and the Cadbury Mini Chocolate Eggs.
This year Hershey’s in the United States is rolling out the Cadbury Chocolate Creme Egg. (I didn’t see that these are for sale in the UK.) They’re made by Cadbury Canada, not imported all the way from the UK by Kraft.
They’re only 1.2 ounces these days, but I think that’s actually a good size for such a thing.
If there’s one thing that Cadbury Creme Eggs mess with, it’s the definition of creme. I consider a creme to be creamy, something with a bit of fat in it, something that’s smooth. The traditional Creme Egg has a fondant which is actually smooth, but doesn’t rise to the level of something that’s actually creamy. It doesn’t melt in your mouth, it dissolves.
These eggs are not a ganache center, instead it’s a smooth fondant. I expect little from a Cadbury chocolate ingredient-wise; I know it’s a lot of sugar. But I was dismayed to see that the ingredients included things like palm oil and high fructose corn sweetener. (And it’s not easy to see those things, it’s printed on the foil but not on the website, so I had to carefully flatten the foil, then photograph it and zoom in to read it.)
The Cadbury Chocolate Creme Egg gets closer to that creamy ganache that I would hope it would be, but misses a bit. Basically, if you love chocolate frosting, you’ll love the Chocolate Creme Egg.
It was pretty good. Much better, in my opinion, than the traditional plain fondant version. The fudgy center has plenty of cocoa in it, and it is quite smooth, like a rich tub of frosting. There may even be a little salt in there, which offsets the sticky, sickly sweet milky chocolate The cocoa notes of the filling are more like a Tootsie Roll than a chocolate truffle, but that’s just fine for Easter.
I like this addition to the Cadbury Egg offerings.
There’s no statement about the ethical sourcing of the chocolate, though Cadbury is going Fair Trade with many of their UK chocolates. It’s made on shared equipment with peanuts and tree nuts. I couldn’t find a gluten statement.
Friday, October 21, 2011
So I’ve tried the Zachary Thick Mints and the Zachary Mini Mints. Today I have the Zachary Thin Mints. This is probably where I should have started, as this is the standard set of ratios that all other peppermint fondant and chocolate candies should be judged against.
The Zachary line of candies are very well priced. They’re often sold at dollar stores and other discounters. I happened to find my set of both the mini mints and the Zachary Raspberry Thin Mints. They were on sale for 79 cents for a box that holds 3.5 ounces. That’s the same price as a regular York Peppermint Pattie. Kind of a crazy comparison.
The boxes are small and rather nicely designed. Spare but they provide the essential protection of the stuff inside and have a bunch of information on them that they’re obligated to carry like ingredients, and nutrition facts and include the notation that they’re made in the United States (which York Peppermint Patties can no longer say).
Inside the Thin Mints are in a little tray. It has two sections, kind of misleading about the amount of candy, especially when compared to the similarly priced Haviland Thin Mints that have 5 ounces in a box and all natural ingredients.
There were 12 mints in my packages. Yes, the two sections are uneven. One holds 5 patties and the other 7 patties. I have no idea why it’s formatted that way.
The Peppermint Thin Mints are rather ordinary. They’re small, about 1.25 inches in diameter, like little coins. My mint ones were in good condition with very few scuff marks.
The fondant is soft, almost chewy. It’s like a cross between the gooey center of a Junior Mint and the softer center of the Haviland. They’re not strong, just an all around inoffensive mint. The peppermint is clean and doesn’t really overpower the mild semi-sweet chocolate. It’s like eating a handful of baking chips. It’s not extraordinary chocolate, a little on the gritty side but real.
The second version is the Raspberry Thin Mints which I thought were going to be just raspberry flavored fondant. Nope, there’s mint in there, too.
These were horrid. The raspberry was fake and floral and tasted like the purple coloring. Then there was the slight tangy, jam flavor in there ... all capped off with a refreshing burst of mint. The chocolate coating was mercifully stronger here, perhaps picking up on the woodsy notes of the raspberry. It was just a terrible mix. I don’t think mint goes well with berries or even citrus (I know, Mojitos are a mystery to me).
They’re not for vegans - there’s milk and eggs in there. There’s no gluten statement on the package but no actual wheat ingredients - proceed with caution.
Thursday, October 13, 2011
Zachary has distinguished itself in the past few years as the premiere maker of offbeat flavors for Candy Corn (Egg Nog, Tangerine, Gingerbread, Creme Brulee and Cinnamon Fangs to name a few). They also have a line of economical mints, mostly available in discount and dollar stores.
I’ve noticed that their mints come in the after dinner patty variety, the Thick Mint and now I’ve found these Zachary Mini Mints in a theater box. It holds 3.85 ounces and inside the box is a little cellophane bag to keep the mints fresh.
They also make a little Chocolate Coated Caramel too, like Milk Duds, I did a taste comparison with those last year.
The package is functional and distinctive enough that it caught my attention. The background is a flat, medium green with a starburst of a darker green shade behind the logos and product image. It describes the candy as bite-sized cool creamy naturally flavored peppermint covered in real chocolate. This particular box has 10% more free, so my guess is that there are other even plainer looking boxes out there with only 3.5 ounces in them.
The topography isn’t offensive or riotous like the Cookie Dough Bites family of products, so at least they had that going for them. But the quality level of the product feels like it deserves something a little better. The world of design has changed, bad design costs the same amount to print as good design, so the difference in overall price for making something that’s pedestrian is pretty much nominal.
All that aside, it’s about what’s on the inside, after all. The ingredients here are pretty good - like the package said, it’s naturally flavored. It’s real semi-sweet chocolate (with some dairy in it) and a fondant center made of sugar, some gum arabic and egg whites along with some other ingredients including oil of peppermint. There’s a confectioners glaze on the outside to complete the trifecta of animal ingredients to make this off limits to all but those lacto-ovo vegetarians and omnivores.
The pieces are big and slightly ovoid. The tallest were about 3/4 of an inch. The chocolate shell is thick, shiny and nicely tempered. The mint fondant center is firm and mostly dry, though not quite as crumbly as the center of a York Peppermint Pattie is. It’s almost doughy, except that it doesn’t have a flour/cake note to it. The chocolate coating is smooth and creamy, except for the slightly waxy coating. The mint is mild but pretty much perfectly balanced. The chocolate doesn’t taste like mint, it tastes like chocolate. The center tastes like mint and not like cardboard. (I also tried their Old Fashioned Creme Drops a few years ago, which I thought were dreadful, so this is worth noting.)
For a cheap mint, I think Zachary really delivers for a mostly chocolate product. The ingredients are good (though made with soy, milk, eggs and coconut and on shared equipment with everything from peanuts to tree nuts without any statement about wheat/gluten). It’s a good option for movie snacking, certainly a good price. I don’t know if I’d grab them over Junior Mints, but I’m not afraid to keep trying Zachary products.
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