Heavenly Persian Nougat
Traditional Persian nougat is one of the world’s oldest and most beautiful confections. It may also be one of the world’s most unusual delicacies … READ MORE
Candy Wrappers – Sweets & Snacks Expo 2017
The National Confectioners Association’s 2017 Sweets & Snack Expo took place May 22-24 in Chicago. Convention attendance broke all records, bringing together 800 confectionery and snack exhibitors and more than 17,000 attendees from 90 different countries. A world class event, … READ MORE
In Our Candy Drawer: McCrea’s Caramels
McCrea’s Candies is a 6-year-old Boston candy maker that produces lush, hand-crafted caramels in 14 different flavors. There really is something for every caramel lover. … READ MORE
In Our Candy Drawer: Dagashi
This time in our candy drawer, we look at three soft candies we tried are all considered types of dagashi — inexpensive candy that is usually sold in an attractive package but pretty much designed for children. … READ MORE
Jordan Almonds – The Delicious Mystery
Since the almond is native to the Middle East, it is easy to assume that the confection we commonly call the Jordan almond originated in Jordan or, at least, the Middle East. However, candy historians generally agree that the Jordan almond is not a Jordanian confection. … READ MORE
In Our Candy Drawer: Smashmallow Snackable Marshmallows
The humble marshmallow, with its origins in ancient Egypt, spent thousands of years being the soft, attractive supporting player in the candy world. Recently, several marshmallow makers have begun to introduce gourmet versions of the familiar puff. … READ MORE
More Good Stuff
Kona Cacao – Original Hawaiian Chocolate Factory
In Adventures
On six acres in the strikingly beautiful embrace of Kona’s Hualalai Mountain, Original Hawaiian Chocolate Factory is ground zero for the Hawaiian tree to bar movement. … READ MORE
Meet Lindt Master Chocolatier Ann Czaja
After starting her working life as a medical researcher, Ann Czaja left the United States in the early 1990s and traveled to Switzerland intending to spend only one year there. Instead, Ann spent the next 14 years learning from the best chefs and honing her skills as a chocolatier … READ MORE
