Tuesday, May 25, 2010
Goetze’s Licorice and Double Chocolate Caramel Creams
Licorice Caramel Creams are not new, they were made years ago and then discontinued as licorice fell out of favor and Goetze’s concentrated on the core products in their line.
The new caramel creams are formatted in the same way. A hoop of wheat-based caramel surrounds a crumbly soft sugar center. They’re individually wrapped and in the case of this new line, they’re sold in 9 ounce stand-up gusseted bags.
The gourmet part isn’t about fine, locally sourced ingredients or small batches:
First, I have to remind folks that Caramel Creams are a little different. They’re really not caramels at all, they’re a wheat-based chew so they’re hardly even sweet on the outside. I liken them to cookie dough, but in the case of the Licorice variety I can only say that they’re like a very chewy version of the Aussie-style of soft licorice.
The scent of the licorice is strong on the anise and reminds me of Ouzo. The molasses notes are restrained. The chew is tough and long lasting, the acidic notes of the molasses and licorice come through very well. There’s a tar quality to it, the strength is so aromatic at times it’s practically corrosive (I mean the best way possible). The cooling sugar center gives a little splash of cold water and helps spread the flavors around.
I really enjoyed these a lot. I’ve tried them several times now as samples from trade shows and I’ve been looking forward to buying a full bag for myself in stores ... if only I could find them. (Looks like OldTimeCandy.com has them, maybe I’ll have to place an order.)
They’re so different from any other licorice or caramel product. The closest thing I can think of might be a Licorice Allsort - but with a softer, fresher and more intensely-flavored chew.
Each Bullseye has 40 calories each, 10% of your calcium one gram of fat plus they’re made in a no-nuts/no peanut facility.
The second gourmet version is the Double Chocolate Caramel Cream which honestly doesn’t differ that much from the straight Chocolate Caramel Cream. Sure the center has a little cocoa in it, but the chocolate flavor is all in the caramel chew outside. The selling point here is the addition of calcium, which is substantial.
The flavor is like eating brownie batter, or the edges of a freshly cooked brownie bar where it’s really chewy. It’s not terribly sweet, so the cocoa flavors are rich and a little milky with just a slight hint of salt.
They’re both really filling and sometimes feel more like a snack than a candy.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.