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| Bulk Candy and Sweets
The candy, bulk candy, sweets, confections, chocolate, candy bar, taffy, nostalgic candy, retro candy information below is for educational and research purposes. Do you remember? These wonderful bulk candies make great gifts for birthdays… particularly for those special birthdays or for any occasion. What Candy did you like best? flying saucers, Boston baked beans, candy cigarettes, and candy necklaces. And who doesn’t remember candy buttons on paper tape, watermelon slices, red wax lips, wafer ice cream cones, licorice wheels, and wax soda pop bottles? Americans today consume a little more than 25 pounds of confectionery, per person, per year. Some science behind the candy. Sugars are composed of relatively simple molecules. Identical sugar molecules stack tightly together to form crystals and are solid at room temperature, like table sugar. In a mixture of various types of sugar molecules, the stacking pattern is disrupted because the molecules are not shaped alike and cannot fit together as easily. These mixtures, such as honey and syrups, tend to be liquids at room temperature. In making the peanut brittle shown here, you begin by mixing sugar, water and corn syrup. Notice the sugar crystals settling at the bottom of the pot. Heat disrupts the crystal structures, causing the sugar to dissolve in the water. The heated molecules move faster and become farther apart, enabling the solution to dissolve more and more sugar molecules, until it boils. Once the solution boils, many water molecules are released into the air, concentrating the solution and raising the boiling point. When the solution has dissolved all of the sugar that it can take, it is "saturated." Now the solution has a delicate balance of just enough sugar molecules and just enough heat to keep them dissolved. A disruption in the heat or the introduction of any foreign particle—even dust—can make the solution suddenly "supersaturated," which will cause it to recrystallize prematurely. The secret to candy making is to control this process. Candies such as fudge are extremely supersaturated when cooling to room temperature and must be stirred or aerated continually to break large crystals into tiny fragments. This gives the fudge a velvety texture. As early as the 1700s, people began documenting the different properties of sugar solutions at various concentration levels, creating the now familiar "thread-ball-crack" test. Confectioners predict the sugar concentration and boiling point by dropping a small amount of sugar solution into cold water and observing its behavior. More sugar and candy science about Candy and Sweets Sweets are a non-essential commodity, but are consumed by people from most income groups. The variety of products is enormous, ranging from cheap, individually-wrapped sweets, to those presented in boxes with sophisticated packaging. Nutritional significance of Candy and Sweets The main ingredient used in the production of sweets is sugar (sucrose). There is a danger that if sweets are consumed in excess over a prolonged period of time they may contribute to obesity. Unless good dental care is practiced, over-consumption can also lead to tooth decay. Principles of sugar confectionery production for Candy and Sweets By varying the ingredients used, the temperature of boiling, and the method of shaping, it is possible to make a wide variety of products. Sweets containing high concentrations of sugar (sucrose) may crystallize either during manufacture or on storage (commonly referred to as graining). Although this may be desirable for certain products (such as fondant and fudge), in most other cases it is seen as a quality defect. When a sugar solution is heated, a certain percentage of sucrose breaks down to form 'invert sugar'. This invert sugar inhibits sucrose crystallization and increases the overall concentration of sugars in the mixture. This natural process of inversion, however, makes it difficult to accurately assess the degree of invert sugar that will be produced. As a way of controlling the amount of inversion, certain ingredients, such as cream of tartar or citric acid, may be used. Such ingredients accelerate the breakdown of sucrose into invert sugar, and thereby increase the overall percentage of invert sugar in the solution. A more accurate method of ensuring the correct balance of invert sugar is to add glucose syrup, as this will directly increase the proportion of invert sugar in the mixture. The amount of invert sugar in the sweet must be controlled, as too much may make the sweet prone to take up water from the air and become sticky. Too little will be insufficient to prevent crystallization of the sucrose. About 10-15 per cent of invert sugar is the amount required to give a non-crystalline product. Time and temperature of boiling for Candy and Sweets The temperature of boiling is very important, as it directly affects the final sugar concentration and moisture content of the sweet. For a fixed concentration of sugar, a mixture will boil at the same temperature at the same altitude above sea-level, and therefore each type of sweet has a different heating temperature (see chart below). Variations in boiling temperature can make a difference between a sticky, cloudy sweet or a dry, clear sweet. An accurate way of measuring the temperature is to use a sugar thermometer. Other tests can be used to assess the temperature (for example, toffee temperatures can be estimated by removing a sample, cooling it in water, and examining it when cold). The temperatures are known by distinctive names such as 'soft ball', 'hard ball' etc., all of which refer to the consistency of the cold toffee. Moisture content for Candy and Sweets The water left in the sweet will influence its storage behaviour and determine whether the product will dry out, or pick up, moisture. For sweets which contain more than 4 per cent moisture, it is likely that sucrose will crystallize on storage. The surface of the sweet will absorb water, the sucrose solution will subsequently weaken, and crystallization will occur at the surface - later spreading throughout the sweet. Added ingredients for Candy and Sweets The addition of certain ingredients can affect the temperature of boiling. For example, if liquid milk is used in the production of toffees, the moisture content of the mixture immediately increases, and will therefore require a longer boiling time in order to reach the desired moisture content. Added ingredients also have an effect on the shelf-life of the sweet. Toffees, caramels, and fudges, which contain milk-solids and fat, have a higher viscosity, which controls crystallization. On the other hand, the use of fats may make the sweet prone to rancidity, and consequently the shelf-life will be shortened. Types of Candy and Sweets Fondants and creams Candy and Sweets Fondant is made by boiling a sugar solution with the optional addition of glucose syrup. The mixture is boiled to a temperature in the range of 116-121°C, cooled, and then beaten in order to control the crystallization process and reduce the size of the crystals. Creams are fondants which have been diluted with a weak sugar solution or water. These products are not very stable due to their high water content, and therefore have a shorter shelf-life than many other sugar confectionery products. Both fondants and creams are commonly used as soft centres for chocolates and other sweets. Gelatin sweets and Candy These sweets include gums, jellies, pastilles, and marshmallows. They are distinct from other sweets as they have a rather spongy texture which is set by gelatin. Toffee and caramels Candy and Sweets These are made from sugar solutions with the addition of ingredients such as milk-solids and fats. Toffees have a lower moisture content than caramels and consequently have a harder texture. As the product does not need to be clear, it is possible to use unrefined sugar such as jaggery or gur, instead of white granular sugar. Hard-boiled sweets These are made from a concentrated solution of sugar which has been heated and then cooled to form a solid mass containing less than 2 per cent moisture. Within this group of products there is a wide scope to create many different colours, flavours and shapes through the use of added flavourings and colourings. Boiling Candy and Sweets There are three main ways by which to boil the sugar solution: · a simple open boiling pan Steam jacketed pans are often fitted with scrapers and blades which make the mixing and heating process more uniform, and lessen the possibility of localized over-heating. Vacuum cookers are not generally used at a small scale. Cooling Candy and Sweets All sweets are cooled slightly before being shaped. Most simply, the boiled mass is poured onto a table (this should be made from metal, stone, or marble to cool the product uniformly). The table should be clean and free from cracks, as they may harbour dirt and microorganisms. It is important that the boiled mass is cooled sufficiently, since if it is to be formed by hand there is a danger that the operator may suffer burns. Beating Candy and Sweets Beating is a process which controls the process of crystallization and produces crystals of a small size. For example in the production of fudge, the mass is poured onto the table, left to cool, and then beaten with a wood or metal beater. Forming/setting Candy and Sweets There are two main ways of forming sweets: cutting into pieces, or setting in moulds. Moulds may be as simple as a greased and lined tray. Other moulds can be made from rubber, plastic, metal, starch, or wood. It is possible to make starch moulds by preparing a tray of cornstarch (cornflour), not packed too tightly. Impressions are then made in the starch using wooden shapes. The mixture is poured into the impressions and allowed to set. Packaging Candy and Sweets When sweets are stored without proper packaging, especially in areas of high humidity, the sucrose may crystallize, making the sweet sticky and grainy. Traditional packaging materials such as banana or sugar-cane leaves are often used to wrap sweets. However, these do not provide sufficient protection for a long shelf-life because they are not efficient barriers to moisture and cannot be securely sealed. Alternatively, individual wraps can be made from waxed paper, aluminium foil, and cellulose film, or a combination of these. In most cases, the sweets will be wrapped by hand, but for higher production, semi-automatic wrapping machines are available. For further protection, the individually-wrapped sweets may be packed in a heat-sealed polythene bag. Sweets can also be packaged in glass jars, or tins with close fitting lids. Suitability for small-scale production Certain types of sweets such as hard-boiled sweets require good quality ingredients (such as white granulated sugar). Such ingredients often need to be imported from other parts of the country, as they may not be widely or cheaply available in all areas. It is possible to produce high-quality sweets on a small scale using inexpensive pieces of equipment. However, an open boiling pan gives less control over the boiling process and ultimately less control over the quality of the finished product. If simple equipment is used, the process will rely heavily upon the producer's experience and skills in production. By using the basic principles of sweetmaking, the producer can use her/his creative skills to produce a wide range of products from local resources and materials. Salt water taffy is the symbol of every trip to the beach. Is it really made made from salt water?
Information about Salt Water Taffy Candy No one knows where the name "salt water taffy" came from. The most popular story of origin involves a shopkeeper on the Atlantic City Boardwalk named David Bradley. A tidal surge from a summer storm in 1883 swamped Bradley's store and buried his inventory in sea water. As he was cleaning up the following day a girl walked into his store and asked for a bag of taffy. Bradley was supposed to have sarcastically invited his young customer to help herself to his "salt water taffy." Bradley's mother thought his grumpy remark to be catchy and encouraged him to begin selling his candy as "salt water taffy."
Historians record the first mention of "salt water taffy" in Atlantic City business directories in 1889 so the Bradley story may be apocryphal. The term was never trademarked, however, and whatever its origins it became the accepted way to market taffy. Just as no one knows who first called the sweet candy "salt water taffy," there is no record of who boiled the first vat of sugar, corn syrup, water, cornstarch, butter and salt to make the first taffy. Taffy is thought to have been a popular confection at country fairs in the Midwest by the 1880s and it was certainly being sold in America's first seaside resort by that time - Atlantic City. Information about Gummi Bears Candy For many years, gummi bears were imported to America. American high school students were among the first Americans to know about the gummi bear. They learned about the candy through their German classes. In 1981, the Herman Goelitz Company (now Jelly Belly Candy Company) created the first American-made gummi bear. A year later, the Haribo Company brought their business to the U.S., and the candy was now easily accessible to Americans. The 1980s also gave birth to a new gummi character. In 1981, Trolli came out with the gummi worm. The original concept of the gummi worm was to create a candy for children that their parents might find mildly shocking. Since then, the gummi worm has become less shocking and the most popular gummi character. Many characters followed the gummi worm and gummi candies now are available in all shapes and sizes. In 1985, Disney created a cartoon show, “The Adventures of the Gummi Bears,” based on the popular German confection. It was an adventure cartoon for children that lasted 65 episodes. The show followed a family of gummi bears on many wacky journeys. Today, gummi bears and other gummi candies are great confections enjoyed year round. How are Gummi Bears and Gummi Candy Made? Did you ever wonder how confectioners make those tiny characters? The gummi manufacturing process is a long procedure that begins with artists for the manufacturer’s company. Artists start with a character sketch and then carve it into tiny plaster molds. Then, machines duplicate the molds. The duplicates are run through a starch powder machine to produce starch powder mold pans. In the factory, candy makers pour ingredients into large boilers. Some of the ingredients include gelatin, sugar and glucose syrup. The ingredients are heated together and constantly stirred by large paddles. Colors and flavorings are added to give the gummi snacks their distinct look and taste. Next, pipes transfer the mixture to the production area. Nozzles are used to squeeze the mix on to the starch boards where it is left for three to five days. Afterwards, beeswax is added to make the candy shiny and less sticky. The gummi candies are finally moved to a packaging machine and are ready to ship. Gummi bears are one of the only, if not the only, type of candy to be turned into a television show Salt water taffy is the quintessential souvenir of a trip to the seashore and for that we have a confectioner named Joseph Fralinger to thank. Built in 1870 by railroad conductor Alexander Boardman, the Atlantic City Boardwalk was originally designed to prevent sand from creeping into hotel lobbies as well as the passenger cars of the Camden and Atlantic Railroad. Atlantic City became the Queen of American resorts and Joseph Fralinger was the King of Salt Water Taffy.
It was his idea to sell the candy to bathers and strollers along the Boardwalk in boxes that could be carted home as a souvenir. He was so sure of his idea that he purchased 200 boxes and filled them with his slender, finger-sized logs of taffy. He started selling his souvenir boxes on a Saturday evening and by Sunday morning he had sold out his entire supply to departing vacationers. It did not take long for Fralinger's competitors to notice his success. Enoch James left his home in the Midwest to join the taffy wars with his square bite-size serving of salt water taffy. Both men prospered and more than 100 years later James Salt Water Taffy and Fralinger's are still two of the biggest suppliers of salt water taffy on the Jersey Shore. Today, although it probably wasn't invented at the seashore and it doesn't contain any salt water, salt water taffy is available wherever vendors set up shop near the shore. No trip to the beach can be complete without bringing home some salt water taffy. The History of Mints Mints, like licorice, have been around since the early times of man. The word mint comes from a Greek myth involving Hades, the god of the underworld. Hades was romantically involved with a nymph named Minthe. Persephone, Hades wife, was angered by this relationship and transformed Minthe into a plant, a sweet herb. Ancient Greeks placed mint leaves around the deceased to cover the smell and remind Hades of what he had done. Other cultures, however, had different uses for mint including using the herb in cuisines and medical remedies. Mint was brought to America for medicinal purposes by early Colonists. Later, mint became a popular homemade candy. In the late 1790s, mint was commercially cultivated in Massachusetts. By the 19th century, America had the kings of peppermint – Hiram G. Hotchkiss and A.M. Todd, noted mint growers and dealers. By the turn of the century, the popularity of the mint flavor was soaring. In the early 1900s, mint was used primarily as flavoring for gum, candy and toothpaste. Clarence Crane invented and marketed a candy called Lifesaver in 1912. It was named because of its unique circular shape. In 1927, Europe joined the mint candy industry when Austrian Edward Hass invented PEZ as an adult candy. The term PEZ comes from the German word for peppermint, pfefferminz. Today, mint is used a variety of candies from jelly leaves to chewing gum. The hard candies typically referred to as mints come in a variety of flavors and styles. The History of Lollipops
There are many stories about how the lollipop was invented. Some believe that a form of it has been around since the 1800s. Charles Dickens and other authors referred to a sweet lozenge without a stick in some stories. During the Civil War, it is believed that little pieces of hard candy were put on the ends of pencils for children to nibble. In 1908, George Smith claimed to be the first to invent the modern lollipop. Smith applied an idea of putting hard candies on a stick to make them easier to eat. He decided to name the treat after his favorite racing horse, Lolly Pop, and later trademarked the name. Lollipops were successful until the Depression. Smith stopped production on lollipops and the name fell into public domain. A Racine, Wis., manufacturing company claims credit for inventing the first lollipop machine. Racine Confectioners Machinery Co. answered an East Coast candy maker’s call to have a machine make hard candy on a stick in 1908. The company created a machine that automated the lollipop making process and could make 40 lollipops per minute. However, others claim Samuel Born was the first to automate the lollipop-making process. Lollipop manufacturing grew independently in California and in 1916 Samuel Born invented the Born Sucker machine. This machine automatically inserted the stick, which added to the popularity of the confection. San Francisco awarded Born the keys to the city for his invention. Over time, lollipops have had different looks. They have been traditional hard candy on a stick and hard candy on a ring, some include bubble gum or chocolate as a surprise center and some even spin or glow. Whether traditional or novel, the lollipop is still enjoyed by many people. How are Lollipops Made? The lollipop manufacturing process is a simple one. First, candy makers mix and heat sugar and corn syrup. Once cooked, colors and flavors are added. The mix then goes to a batch roller and press that forms the head of the lollipop and inserts the stick. Today lollipop heads come in many shapes and sizes. Next the lollipops are cooled and wrapped. Finally, the candy is bagged and shipped. The History of Licorice
Licorice dates back to the early times of man. Many pharaohs and prophets enjoyed licorice. Soldiers were recorded drinking licorice to quench their thirsts on long marches. Licorice comes from a plant called the Glycyrrhiza, meaning ‘sweet root’ in Greek. During the Middle Ages, crusaders brought licorice to England. Many years later, a monastery in Pontefract, England began producing licorice candy. Early settlers brought licorice recipes to America. Since then, America has produced and imported delicious licorice products. How is Licorice Made? There are two ways to produce licorice. Companies producing licorice on small production scales often use the corn starch molding process, while larger-sclae production companies use the licorice rope extrusion process. In the starch molding process a tray with long rows of molds is filled with corn starch to keep the licorice from sticking. Next, hot syrup containing licorice is poured into the molds and cooled. How the syrup is cooked determines if the candy is tough, chewy or soft. After the cooling process, the licorice is dumped onto a packaging table and given a glaze. The licorice rope extrusion process is another way to make licorice candy. It starts with boiling a mix containing licorice root extract to an exact temperature. Next, flavorings and colorings are added and the mix is slowly cooked until it is a dough-like consistency. Afterwards, it is placed in an extruder that resembles a meat processor. The mix is forced out of tiny holes making it into a rope. The rope is sometimes twisted to give a more interesting form. The History of Jelly Beans
The exact origins of the jelly bean are lost in time, and only a part of its history is known. Most experts believe the jelly center is a descendent of a Mid-Eastern confection known as Turkish Delight that dates back to Biblical times. The shell coating is an offspring of a process called panning, first invented in 17th century France to make Jordan Almonds. The panning process, while done primarily by machine today, has remained essentially the same for the last 300 years. The French began by rocking almonds in a bowl filled with sugar and syrup until the almonds were coated with a candy shell. Today, large rotating pans do the heavy work, while master confectioners apply their true art in adding the ingredients to create just the right shell. Somehow the two processes made their way to America. Jelly beans quickly earned a place among the many glass jars of "penny candy" in general stores where they were sold by weight and taken home in paper bags. It wasn't until the 1930s, however, that jelly beans became a part of Easter traditions. Because of their egg-like shape, jelly beans became associated with the Easter Bunny who is believed to deliver eggs as a symbol of new life during the spring season. How are Jelly Beans Made? Since 1976, there have been two types of jellybeans, gourmet and traditional. Both take between 6-10 days to make but slight differences in recipes give each their unique taste. Gourmet jelly beans tend to be softer and smaller than traditional jelly beans. Also, gourmet jelly beans are flavored in both the shell and the middle. Traditional beans typically contain flavor only in the shell. The manufacturing process starts with the center of the jelly bean. Sugar, corn syrup and other ingredients are cooked in large boilers and then piped to the starch casting area. During this time, machines coat trays with a layer of cornstarch. Each tray has an impression the size and shape of the center of a jellybean. Mix is squirted onto the trays and dried overnight. Then the cornstarch layer is removed and the middles are put through a moisture steam bath and sprayed with sugar. They are set aside for 24- to 48-hours. The panning process is where the jellybean comes to life. The centers are placed in a rotating drum called an “engrossing pan.” While the center is rotating, sugar is added gradually to build the shell. Colors and flavors are added to get the distinct look and taste of the bean. Confectioner’s glaze is added to give the beans a shiny look. After the beans are “polished” (a process that can take two to four days) they are ready to be shipped. The History of Chewing Gum
Chewing gum has enjoyed a long history. Evidence of gum chewing dates back to prehistoric men and women who chewed on tree resin for enjoyment. Other ancient cultures around the world also are documented gum chewers. Greek and Middle Eastern cultures routinely chewed resin from the mastic tree to freshen their breath. In Central America, the Mayans enjoyed chewing on chicle sap. This Central American tree resin was the basis for modern chewing gum. In the United States, Native Americans and settlers first chewed on spruce tree resin and beeswax. In New England, spruce sap was used to make America’s first gum. In 1848, John Curtis used resin to make State of Maine Spruce Gum. He sold two hunks of the gum for a penny. As time went on, spruce gum became less popular and was replaced with a paraffin-based gum. In the mid 1800s, a photographer named Thomas Adams befriended Mexican leader Antonio Lopez de Santa Anna. The men discussed ways to use the chicle sap for profit. Santa Anna sent chicle from Mexico to Adams who mixed it with rubber to make a better tire. Adams determined his mixture was useless and wanted to throw it out. Then he overheard a young girl asking for gum at a drug store. It dawned on him to turn the mixture into gum. Adams created a pure chicle gum and sold it for a penny. After success with pure chicle gum, Adams tried to add flavor to it. He created a licorice-flavored gum called Black Jack. It was the first gum to be sold as a stick not in chunks, and was popular with the public. The gum had one drawback; it could not hold flavor. The flavor issue was not fixed until 1880. A man named William White experimented with flavors after receiving a shipment of chicle. He solved the problem by adding sugar and corn syrup to the mix. The first flavor he used was peppermint and it stayed in the gum during chewing. In the early 1900s, gum manufacturers relied on word of mouth and repeat customers. William Wrigley Jr., a former soap and baking soda salesman, new to the gum industry, saw other companies holding back on advertising and decided to advertise his gum products. Wrigley became a pioneer in advertising, and his ads were everywhere from billboards to magazines. The popularity of gum surged. World War II brought modern gum to the world. Soldiers always carried gum on them. Some claim military men used gum to patch holes on equipment. It is uncertain whether these stories are true, but gum became a worldwide sensation due to the soldiers. In the 1950s, manufacturers introduced sugarless and sugar-free gums allowing more people to enjoy gum. Today, sugarless varieties lead gum sales. The History of Bubble Gum Like chewing gum, bubble gum has enjoyed a great history. In the early 1900s, Frank Fleer experimented with different gum recipes to find bubble gum. The first bubble gum recipe was too sticky to enjoy and Fleer’s experiment was never marketed. However, Walter Diemer introduced a successful bubble gum recipe in 1928. Diemer experimented with different gum recipes when a mixture started bubbling. He accidentally discovered the bubble gum recipe. As a test, he took the gum to a grocery store and sold it all in one day. Diemer brought his invention to the Fleer Company where they marketed it as Dubble Bubble. Diemer taught the salesmen how to blow bubbles. When customers bought the gum, the salesmen taught customers to blow bubbles. Dubble Bubble was the only bubble gum in the market for many years. At the end of World War II, the Topps Company started making bubble gum. The manufacturer introduced Bazooka, named for a musical instrument Bob Burns created in the 1930s. Bazooka gum became famous for its ‘Bazooka Joe’ comics and baseball cards. In 1953, Topps added gum to its baseball card packs as incentives for children. Today, the tradition of blowing bubbles continues. Family and friends now teach the art of blowing bubbles with bubble gum. How are Chewing and Bubble Gum Made? Every type and brand of gum has a specific formula. The ingredients are cooked in large steam jacketed kettles at high temperatures until it is as thick as maple syrup. Then the liquid mixture passes through filters while it maintains heat. First, it is filtered through mesh screens and then moves to vacuum strainers. After that, the liquid mix is poured into a machine with slow revolving blades. Here sugar, corn syrup and flavoring are added to sugar gums. For sugarless gum, sorbitol, mannitol, xylitol or other sweeteners are added instead of sugar. The liquid mix now moves to a cooler, which will drop the temperature of the mix and get it ready for the extruder machine. This machine will manipulate the texture of the gum. After that it goes to rollers where it is flattened. The thinnest sheets make stick gum. The thicker sheets make candy-coated gum. The stick gum goes to high power machines to be wrapped, but the candy-coated gum needs more work. Candy-coated gum is cut into pellet pieces and sprinkled with powdered sugar. The pellets are set-aside for up to 48-hours. Finally, large revolving machines coat them until they reach the required thickness. Then they are moved to high-powered machines to be wrapped and shipped. The History of Conversation Hearts
In Shakespeare’s Hamlet, Queen Gertrude offers the now-loved sentiment “Sweets to the Sweet.” Perhaps this is the origin of the tradition of giving candy to a loved one. Early American colonists made homemade candies with love notes scratched on the surface for Valentine’s Day. New England Confectionary Company (NECCO) expanded upon the colonists’ idea and created the conversation heart in the mid-1800s. In 1860, Daniel Chase, brother of NECCO founder Oliver Chase, invented the process to print motto candies. Originally, the candies were “cockles” – small, crisp, scallop shell-shaped candy wrapped in colored paper with printed sayings. The Sweet Hearts, the name used for candies with mottos inscribed directly on them, were invented in 1900. The candy was cut into shapes like horseshoes and baseballs. This allowed for longer sayings to be printed on them such as “How long shall I have to wait? Pray be considerate.” This enabled would-be-lovers to send messages to each other. As time went on, the sayings became shorter and more to the point. The familiar heart shape was also produced. Original sayings include “be mine,” “kiss me” and “my man.” Every year new sayings are added. Today, conversation hearts are one of the most popular Valentine’s Day candies. People all over the country love to give them to their valentines and they are especially popular with school children. How are Conversation Hearts Made? It takes a combination of machines and skilled candy makers to produce conversation hearts. Many of the machines used to make conversation hearts are the original machines or exact replicas. History is still at work in the manufacturing process of conversation hearts. First sugar, color and other ingredients are mixed together. When the mix feels like dough, it is ready to be made into hearts. Workers pick up the dough and take it to a machine that flattens it. Another machine stamps a saying like ‘cutie pie’ on it. The same machine also will cut the dough into hearts. The candy drops on a conveyor belt that takes the conversation hearts to a dryer. Once the candy is dry, it gets mixed in with other colors. Finally, the hearts are boxed and shipped. The History of Candy Bars
Chocolate, as a Drink, was a favorite of Montezuma, Emperor of the Aztecs. Hernando Cortez, the Spanish conquistador, brought the drink back to Spain in 1529. It remained a favorite of the Spanish royalty for many years before becoming consumed widely throughout Europe. Three centuries later in England chocolate was first used as a non-liquid confection. The early eating bars of chocolate were made of bittersweet chocolate. Milk chocolate was introduced in 1875 when Henry Nestle, a maker of evaporated milk and Daniel Peter, a chocolate maker, got together and invented milk chocolate, which today is preferred by 80% of the world's population. At the 1893 Columbian Exposition, a World's Fair held in Chicago, chocolate-making machinery made in Dresden, Germany, was displayed. It caught the eye of Milton S. Hershey, who had made his fortune in caramels and saw the potential for chocolate. He installed chocolate machinery in his factory in Lancaster, and produced his first chocolate bars in 1894. Other Americans began mixing in ingredients such as peanuts, almonds and caramel to make up new candy bars throughout the end of the 1890s and the early 1900s. But it was World War I that really brought attention to the candy bar. The U.S. Army Quartermaster Corps commissioned various American chocolate manufacturers to provide 20 to 40 pound blocks of chocolate to be shipped to quartermaster bases. The blocks were chopped up into smaller pieces and distributed to doughboys in Europe. Eventually the task of making smaller pieces was turned back to the manufacturers. By the end of the war when the doughboys arrived home, the American candy bar business was assured. Why? Because the returning doughboys had grown fond of chocolate candy and now as civilians wanted more of the same. As a result, from that time on and through the 1920s, candy bar manufacturers became established throughout the United States, and as many as 40,000 different candy bars appeared on the scene. The original candy bar industry had its start on the eastern seaboard in such cities as Philadelphia, Boston, and New York. The industry soon spread to the Midwest, because shipping and raw materials such as sugar, corn syrup, and milk were easily available. Chicago became the seat of the candy bar industry and is even today an important base. Did you know…
Candy is made simply by dissolving sugar in water. The different heating levels determine the types of candy: Hot temperatures make hard candy, medium heat will make soft candy and cool temperatures make chewy candy. Candy Holidays Need a reason to celebrate your favorite candy item? Check out this list of fun candy holidays. January 3rd – National Chocolate Covered Cherry Day February 15th – National Gum Drop Day March 3rd week – American Chocolate Week April 12th – National Licorice Day May 12th – National Nutty Fudge Day June National Candy Month July 7th – Chocolate Day August 4th – National Chocolate Chip Day September 13th – International Chocolate Day October National Caramel Month November 7th – National Bittersweet Chocolate with Almonds Day December 7th – National Cotton Candy Day Candy Trends 2004/05 Candy remains a popular and delicious treat enjoyed by consumers of all ages. Candy sales were up slightly in 2003 verses the previous year. (IRI data)
Candy has higher household penetration than other food products. Nearly 99 percent of U.S. households purchase candy during the year. (IRI data)
Candy is a food of celebration. For the past three years, seasonal confectionery has accounted for about 30 percent of annual candy sales. Expect candy manufacturers to introduce an even wider variety of seasonal candies this year. (IRI data)
Both retailers and candy manufacturers recognize the importance of candy to our holiday celebrations. Candy sales increase more than 100 percent in the two weeks just before Halloween, Christmas and Easter. (IRI data)
Diet candy – low-carbohydrate and sugar-free selections – are experiencing strong growth. Sales have increased more than 90 percent over the past 12 months ending April 18, 2005 as consumers seek a broader variety of candy treats to fit their lifestyles. (IRI data)
The diet segment of the candy category represents about 3 percent of overall candy sales. (IRI data)
Sales of sugar-free gum are up 11 percent for the 52 week period ending April 18, 2004 while sales of gum containing sugar are down for the same period. (IRI data)
Portion sizes of candy offer consumers variety. Manufacturers continue to introduce more bite-size candies allowing consumers to eat a little at a time. Several new chocolate bars are made with sections that break off easily so the consumer can eat a piece or two and save the rest or share the treat with others.
The biggest “candy holiday” is Halloween/Back-to-School, followed by Easter, the winter holidays (Christmas, Hanukah and Kwanza) and Valentine's Day. (NCA data)
This annual summary of trends was prepared for the 2004 ALL CANDY EXPO. The 2005/06 trends summary will be available in June 2005. Click here for the 2003/04 trends summary. America Votes: Favorite Flavor is Chocolate When it comes to desserts and sweet snacks, nothing appears to satisfy Americans' taste buds like chocolate. In a recent poll, 52 percent of American men and woman voted for chocolate as their favorite flavor desserts and sweet snacks. There was a tie for second place, with both strawberry/other berry flavors and vanilla both selected by 12 percent of consumers. Cherry came in third, with 3 percent of respondents saying it was their favorite. "Americans' preference for chocolate appears to be strong and consistent," notes Larry Graham, president of the Chocolate Manufacturers Association. "When we conducted this survey 10 years ago, the results were very similar." The poll, sponsored by the Chocolate Manufacturers Association, also showed that women preferred chocolate more than men did. A total of 57 percent of women said chocolate is their favorite flavor compared to 46 percent of men. Both men and women also said they preferred milk chocolate over dark chocolate by more than a two-to-one margin, with 65 percent choosing milk chocolate and 27 percent voting for dark chocolate (the remaining 8 percent didn't have a favorite or didn't know). Consumer preference for dark chocolate climbs as we get older. Only 11 percent of consumers ages 18-24 years said they would choose dark over milk chocolate while 37 percent of consumers ages 45-54 years say they prefer dark chocolate. Chocolate sales have been climbing in the past six months, according to Graham. In addition to chocolate's delicious flavor, positive news about the high antioxidant content of cocoa and chocolate may be giving chocolate lovers yet another reason to enjoy their favorite food. Recent studies at Pennsylvania State University and University of California-Davis and other institutions show that cocoa and chocolate are packed with potentially beneficial antioxidants similar to those found in red wine and many fruits and vegetables. In fact, chocolate is at the top of the list when its antioxidant activity is compared to fruits and vegetables. "In this election year, we are pleased that Americans have voted chocolate as their favorite flavor," Graham says. "Whether you enjoy chocolate bars, boxed chocolates, chocolate cake or any of the many other chocolate options, chocolate fits any healthy lifestyle." Teachers Rate Sweets as Popular Gifts from Pupils Kids who want to "apple-polish" their teachers might consider a gift of chocolate or candy. In a recent national survey, elementary school teachers gave top grades to sweets as gifts from their students, noting they would prefer receiving a box of chocolates 4-to-1 over receiving a traditional shiny red apple. Teachers enjoy chocolate and other candy, and their pupils apparently have taken note. In their teaching careers, nearly all (97 percent) of teachers said they received chocolate or candy as a gift. Over the past year, 80 percent of teachers in grades Kindergarten through eighth grade have received chocolate as a gift from their students. Both male and female teachers have equal appetites for chocolate-milk chocolate to be precise-reporting it to be a favorite gift. Chocolate was also equally popular among teachers of all ages in all regions of the United States. When do teachers get sweets from their students? Valentine's Day and Christmas are the top two chocolate gift-giving occasions, followed by the last day of school. Holidays are also a time for sharing chocolate and other candy in the classroom, with 81 percent of teachers reporting that they hand out these goodies at those times. Teachers apparently enjoy their sweet gifts. Sixty-two percent of elementary school teachers said they eat chocolate at least once a week, and nearly 57 percent reported eating candy other than chocolate at least once a week. While most teachers reported receiving chocolate or candy as a gift from students during their teaching careers, the following items round out the top 10 gifts received from pupils: The survey, conducted by the National Confectioners Association, polled 720 teachers across the United States. Women Tell All About Their Relationship with Chocolate Survey Reveals Sweet Insights On How Chocolate Fits Their Lifestyles A survey exploring women’s special relationship with chocolate, America’s favorite flavor for desserts and sweet snacks, reveals most women not only enjoy chocolate regularly, they don’t feel guilty about consuming this favorite food. The survey, conducted by the Chocolate Manufacturers Association, explored women’s feelings about how chocolate fits their lifestyles. Out of 1,022 U.S. women surveyed, 93 percent said they eat chocolate, representing 969 women who were surveyed further. Here are highlights of the survey: Women also shared their thoughts on several common chocolate health and nutrition topics. The results showed that while some chocolate myths are firmly dispelled, a few prevail. Most women know that chocolate does not cause acne (62 percent), and most no longer link chocolate to migraine headaches (56 percent). Confusion still reigns, however, on the topic of hyperactivity among kids. While decades of scientific research indicate neither chocolate nor other sweet foods cause hyperactivity, 55 percent of women still think chocolate does. Women also believe chocolate contains more caffeine than it really does. Only 27 percent of respondents agreed with the statement, “chocolate contains very little caffeine.” In reality, a typical 1.5 ounce milk chocolate bar contains about the amount of caffeine in one cup of decaffeinated coffee. Slightly more than half of the women surveyed believe chocolate has some nutritional benefits (52 percent). Only 25 percent agreed, however, with the statement that chocolate contains antioxidant substances that may help guard against heart disease. This is the case despite the growing body of ongoing research that indicates these components of chocolate may help maintain a healthy heart. When asked how healthy they considered their overall lifestyle on a scale of 1-10 (10 being very healthy), 74 percent rated their lifestyles a 6 or higher, 17 percent rated their lifestyles a 5 and only 7 percent rated themselves below 5 (2 percent didn’t know).
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