Best and Worst Candy

[Sculpt]

Oh snap!

After reading the other replies here, maybe I shouldn't admit that I actually like candy corn. I also like those creme mallow pumpkins... and fruitcake... and marshmallow Peeps.

Maybe this actually explains more about me than anyone needs to know.

I like candy corn too. From time to time. Halloween-time a year fits the bill. I don't think I've had the creme mallow pumpkins before, got a link? I love fruitcake! The nuts and cherries... what's not to like, right? Haven't had that in years. Have to pick one up.

But I think my least favorite is marshmallow peeps. It's a little gaggy to me. It's like a when a cake has way too much frosting. I also used to not like the peanut butter semi-hard candies that found my way into my Halloween bag when I was a kid. But I've since found a way to appreciate them.

 

[tourist]

Favorite ... Snickers
Worst ... Peeps. Ugh.

I like Peeps but prefer the yellow ones. Snickers is my favorite candy bar.

 

[EmilyNats]

Oh yeah... I was thinking best/worst CHOCOLATE, but you're right. Twizzlers are chewy red wax.

They still make and sell them, so SOMEBODY must be buying them. They don't stock stuff this long when it won't sell. But I don't know who's buying them... and I'm not sure I want to know.

If you like ferrero roche, try the Five Star Chocolate Bar (hazelnut version) from Lake Champlain Chocolates. It looks like a high price for a small bar, but the bar is bigger than it looks. The shape is like a h*rsh*y (that's a dirty word for chocolate lovers, that H word) nugget, but the size is like eight or ten of them put together.

I feel like there must be just ONE person in every town that really loves twislers and stockpiles them for hard times But I will look for those! I have yet to find a chocolate with hazelnuts in them that I didn't like!

 

[Lynx]

I feel like there must be just ONE person in every town that really loves twislers and stockpiles them for hard times But I will look for those! I have yet to find a chocolate with hazelnuts in them that I didn't like!

NOT IT! I'm not it. Let somebody else bear that burden for my town. Blech!

 

[Lanolin]

Frozen snickers is pretty good...or magnum caramel icecream.

I listened to the sequel of Charlie and the Chocolate Factory the other day. Yes Roald Dahl wrote a sequel called 'Charlie and the Great Glass Elevator' but it never got made into a movie. I know why, because the story isnt set in the chocolate factory anymore (its in space) which would have made it more fun.

However in the sequel the Bucket family do have an adventure with Willie Wonkas latest invention which is candy (or more like DRUGS) that take 20 years off your age. The problem is when people eat too much....

 

[Sculpt]

best candy?

i'm not sure any candy knocks me out. chocolate covered cherries and raisins, junior mints, extra dark chocolate, payday, almond joy and mounds are good treats!

 

[Lanolin]

you need to keep me away from...pineapple lumps.

 

[JohnDB]

I like a wide variety of candies...most of them with chocolate but not always...red vines is one of them...some people say red licorice but...well...licorice itself is a flavor and not so much a candy in itself.

But there isn't any candy out there that I have yet to make...except for the liquor filled bottles...they either crystalize up on me or break before I can get them dipped in chocolate. Been kinda annoying too...but other than that everything out there in a Russel Stover or Whitman's box I can make...and will be here soon.

BUT

one of the best that is really loved that you don't see a lot of...chocolate covered candied orange peels.
You won't see them in a grocery store...you have to go to a chocolatier...or patissier...or a scratch candy shop.
Don't waste your time on the one in Pigeon Forge TN...their chocolate is crap. Overpriced nasty tasting chocolates that look good only.

But I make over 1,000 pieces of candy every year...I just got back from the liquor store too in order to make all of them...gonna start soon on the centers and have them frozen for when I am ready to produce the last stage of dipping chocolate.

This includes mounds and almond joys and reeces and Rollos and turtles and just about anything you can imagine and probably a bunch you can't. Grasshopper, Gran Mariner, Chambord, Kahlua, lemon, orange, raspberry, blackberry, mint, coffee, and on and on the list goes. I'm sick of candy by the time the season is over. I go through 22 lbs of Belgian dark chocolate and roughly 5 of the white. (every year...just to coat) then I usually go through a few pounds of the cheap almond bark stuff that I heavily reflavor with the real chocolate for the cookies I dip. (1,000 cookies annually)

 

[cinder]

I like a wide variety of candies...most of them with chocolate but not always...red vines is one of them...some people say red licorice but...well...licorice itself is a flavor and not so much a candy in itself.

But there isn't any candy out there that I have yet to make...except for the liquor filled bottles...they either crystalize up on me or break before I can get them dipped in chocolate. Been kinda annoying too...but other than that everything out there in a Russel Stover or Whitman's box I can make...and will be here soon.

BUT

one of the best that is really loved that you don't see a lot of...chocolate covered candied orange peels.
You won't see them in a grocery store...you have to go to a chocolatier...or patissier...or a scratch candy shop.
Don't waste your time on the one in Pigeon Forge TN...their chocolate is crap. Overpriced nasty tasting chocolates that look good only.

But I make over 1,000 pieces of candy every year...I just got back from the liquor store too in order to make all of them...gonna start soon on the centers and have them frozen for when I am ready to produce the last stage of dipping chocolate.

This includes mounds and almond joys and reeces and Rollos and turtles and just about anything you can imagine and probably a bunch you can't. Grasshopper, Gran Mariner, Chambord, Kahlua, lemon, orange, raspberry, blackberry, mint, coffee, and on and on the list goes. I'm sick of candy by the time the season is over. I go through 22 lbs of Belgian dark chocolate and roughly 5 of the white. (every year...just to coat) then I usually go through a few pounds of the cheap almond bark stuff that I heavily reflavor with the real chocolate for the cookies I dip. (1,000 cookies annually)

Now I just have to wonder, do you sell some of those candies, give them as presents, or is this your annual get in Santa shape regiment so you can be the most authentic Santa around?

 

[JohnDB]

Now I just have to wonder, do you sell some of those candies, give them as presents, or is this your annual get in Santa shape regiment so you can be the most authentic Santa around?

These are Christmas presents we give out every year...
It's kinda a production at our house.

Last year we got more commercialized packaging for the candy. In the end it was over one pound boxes of fine chocolate truffles in each box with little baggies of chocolate orange peels stuffed in with the cookies.
My wife got some labels designed and printed up...they looked great. I guess we could have gone the one extra step of shrink wrap but we decided against it. We were our own brand name as it was... lol.

This year the boxes tripled in price...ugghhhh. it was going to be $150 for the boxes and plastic inserts alone...we decided against getting more...we will just use some dollar store/tree trays and some nice cellophane wrapping plastic.
We do have a few leftovers from last year...might use them for a few people.

But it's always fun around here at Christmas. I usually cheat and use powdered crystalized cocoa butter to help temper the chocolate. Gets me that chocolate snap every time from being tempered right.

 

[Gardenias]

Best...melt in your mouth and your tongue will slap you face is Lundorfs smooth chochalote truffle.
Ooooo emmmm geeeeee!

They must be made in heaven

Worst.. You all can keep them nasty candy corns...they are all sugar zero taste.

 

[cinder]

These are Christmas presents we give out every year...
It's kinda a production at our house.

Last year we got more commercialized packaging for the candy. In the end it was over one pound boxes of fine chocolate truffles in each box with little baggies of chocolate orange peels stuffed in with the cookies.
My wife got some labels designed and printed up...they looked great. I guess we could have gone the one extra step of shrink wrap but we decided against it. We were our own brand name as it was... lol.

This year the boxes tripled in price...ugghhhh. it was going to be $150 for the boxes and plastic inserts alone...we decided against getting more...we will just use some dollar store/tree trays and some nice cellophane wrapping plastic.
We do have a few leftovers from last year...might use them for a few people.

But it's always fun around here at Christmas. I usually cheat and use powdered crystalized cocoa butter to help temper the chocolate. Gets me that chocolate snap every time from being tempered right.

Now you just make me wonder how one gets on this rather exclusive gift list. Sounds good. My chocolate making tricks aren't quite up to that level yet. I put nuts in an ice cube tray and pour chocolate around them or make little oreo and cream cheese balls and dip them in chocolate. And I've got a recipe somewhere for truffles, mostly because I like my chocolate pretty dark and most store truffles aren't dark enough, even when they say dark.

 

[Mak33]

Best: Almond Roca, (anything with Almond & toffee) Almond Hershey's & Reeses.
Worst: candy corn & jelly beans

 

[Sculpt]

Best: Almond Roca, (anything with Almond & toffee) Almond Hershey's & Reeses.
Worst: candy corn & jelly beans

Candy corn takes another punch to the face!

Yeah, jelly beans get caught in your teeth, most kinds dont have much flavor, so it's about if you like the physical jelly bean experience. I usually dont. Havent heard of almond roca. whats that?

 

[soberxp]

I like everything related to chocolate

 

[tourist]

I like a wide variety of candies...most of them with chocolate but not always...red vines is one of them...some people say red licorice but...well...licorice itself is a flavor and not so much a candy in itself.

But there isn't any candy out there that I have yet to make...except for the liquor filled bottles...they either crystalize up on me or break before I can get them dipped in chocolate. Been kinda annoying too...but other than that everything out there in a Russel Stover or Whitman's box I can make...and will be here soon.

BUT

one of the best that is really loved that you don't see a lot of...chocolate covered candied orange peels.
You won't see them in a grocery store...you have to go to a chocolatier...or patissier...or a scratch candy shop.
Don't waste your time on the one in Pigeon Forge TN...their chocolate is crap. Overpriced nasty tasting chocolates that look good only.

But I make over 1,000 pieces of candy every year...I just got back from the liquor store too in order to make all of them...gonna start soon on the centers and have them frozen for when I am ready to produce the last stage of dipping chocolate.

This includes mounds and almond joys and reeces and Rollos and turtles and just about anything you can imagine and probably a bunch you can't. Grasshopper, Gran Mariner, Chambord, Kahlua, lemon, orange, raspberry, blackberry, mint, coffee, and on and on the list goes. I'm sick of candy by the time the season is over. I go through 22 lbs of Belgian dark chocolate and roughly 5 of the white. (every year...just to coat) then I usually go through a few pounds of the cheap almond bark stuff that I heavily reflavor with the real chocolate for the cookies I dip. (1,000 cookies annually)

You ought to open your own candy and confection store.

 

[JohnDB]

You ought to open your own candy and confection store.

But it would be just my luck to attract all the "Karens" in the world and you would be watching me instead of Kyle on the defendants chair.

The margins are really tight and the overhead really high on this stuff to begin with...

Especially as people reduce the amount of luxury goods/consumables they are purchasing.

When there's all this inflation talk and stagflation... people circle the wagons and reduce expenses. Ultra high end chocolates are not going to sell well enough to make a reasonable profit...

BUT

I can probably pick up some of the equipment used for small patisserie shops rather reasonably. A chocolate enrober would be handy.

 

[tourist]

But it would be just my luck to attract all the "Karens" in the world and you would be watching me instead of Kyle on the defendants chair.

The margins are really tight and the overhead really high on this stuff to begin with...

Especially as people reduce the amount of luxury goods/consumables they are purchasing.

When there's all this inflation talk and stagflation... people circle the wagons and reduce expenses. Ultra high end chocolates are not going to sell well enough to make a reasonable profit...

BUT

I can probably pick up some of the equipment used for small patisserie shops rather reasonably. A chocolate enrober would be handy.

You're the candy man.

 

[JohnDB]

You're the candy man.

Lol... you aren't the first person to say that...

 

[Lanolin]

I dont know how the parents let their kids do this lol....possibly bribed...