Allow me to go ahead and answer your first question: What is the difference between Mentos Rainbow and Mentos Fruit? The newer product, Mentos Rainbow, features seven flavors, five of which are distinct from the original fruit flavors: pineapple, raspberry, apple, watermelon, grape and the old school orange and strawberry. Mentos fruit keeps it simple with the trio of flavors: strawberry, orange and lemon. Either way, you’ll find 14 pieces of fruity chew balls in each package.
My favorite Mentos flavor has always been the pink strawberry. I used to buy rolls of Mentos, pick out all of the pink ones and give the rest to my brothers.
Most people are probably more familiar with the minty version of Mentos. Pierre Van Melle conceived the idea of the Mentos in the Netherlands in 1932. In 1973 new flavors were introduced, cinnamon to the U.S. and fruit flavors to Europe. (I would love to try cinnamon Mentos! Where did that brilliant idea go?) In 1990, the Freshmaker campaign took sales of Mentos on a soaring current of success.
Regardless of which flavor is the best, flavor isn’t even half the fun of the Mentos experience! What makes a Mentos a Mentos is the “secret” structure. Chewy center. Crunchy layer. Fresh coating. Could it be better balanced?!
Mentos are considered dragée candies, which means that they have a hard outer shell. Another example of a dragée candy is the Jordan Almond (see the blog here: http://www.candyfavorites.com/blog/jordan-almond-i-now-pronounce-you-man-and-wife/). Break through the shell into the soft chewy center and let the Mentos dragée take its time and run its course.
“I like Mentos, but I don’t like what they break down to.”
“You don’t like the chew?”
“No, I just don’t like that it’s still in my teeth.”
Classroom/Movie Munchability: 8
Melt Measure: 8
It might not be the simplest candy to spell correctly, but this Hershey’s bar shows simplicity with style. It is the classic milk chocolate bar with a little crisped rice crunch to keep you paying attention.
When Krackels was originally introduced in 1938 as a full size candy bar, it had almonds and crisped rice in the formula. Soon after, peanuts were added to the party. In 1941, while war was at large on the other side of the globe, Krackel became a crisped rice, and crisped rice only, chocolate bar. In the late 90s, Krackel availability shrunk, in physical size. For almost 20 years, the Krackel bar has only been available in the miniature fun size bar, and now, the bar the people have been asking for is back. Catch up with the Krackel full size! It’s a blast from the past, the old school krunch in its old school/new school size!
Classroom/Movie Munchability: 8
Melt Measure: 8
“I’m not a huge caramel fan, so my experience is jaded, but honestly it’s good”
“It’s like a Caramello log!”
It’s no surprise that Mars created the MilkyWay candy; this candy bar is out of this world! If you really try, you might even be able to find a resemblance between the evolution of the MilkyWay bar from the nougat-caramel combo to caramel-solo and the dynamic Milky Way galaxy.
Between 100 and 400 billion stars paint what we see of the Milky Way galaxy and they say that there is at least one planet for every star! I have no idea how they create number estimates like these; who is counting how many of the hundreds of billions of stars?! It’s absolutely mind blowing, just like the Milky Way Simply Caramel!
In the center of this Milky Way is a thick and gooey, soft and satisfying caramel core, slightly less chaotic than the supermassive black hole that is theorized to reside in the center of our Milky Way galaxy. It is supposedly a hole that is four million times the mass of the sun (over a million earths fit inside the sun) where stars zoom around like leaking balloons in formation. If you close your eyes, you can let this caramel delight, take you on a flight into the supermassive black hole of the MilkyWay Simpy Caramel.
After reading the “a bit about Becca our resident candy blogger” bio for the first time in five years, I felt a little embarrassed that that’s what is informing the current candy lovers about their resident blogger. Allow me to quickly catch you up on what I was doing during the five years that I was not writing candy blogs.
Last you heard, I was a sophomore at the University of Colorado in Boulder, beginning to discover myself. Since then, I took two years off of school. I lived in an intentionally community on a small farm in Israel, learning permaculture/small scale farming and sustainable living practices. I served people food in Pittsburgh and in Boulder. I harvested vegetables on an organic farm. I got involved with community initiatives regarding food, gardening, music and open mics along the way, all the meanwhile rock climbing every chance I could get. I transferred to Warren Wilson College near Asheville, NC in 2012 and graduated with a B.A. degree in Outdoor Leadership last May (2014). I just finished my first out-of-college summer job as a field instructor for a wilderness therapy program in North Carolina. I am currently funemployed with infinite worlds of adventure at the tips of my toes.
Candy blogs are a good way for me to remain engaged with consistency while I decide on my next steps, be they in wilderness therapy, urban gardening education, rock climbing, skiing, beatboxing or something else.
I hope you all enjoy reading my blogs, because I enjoy writing them. Take my thoughts, ideas and opinions with a grain of sugar and try the candies for yourself. I hope you find places you agree with me and places that you disagree, and I’m happy to hear about both.
I’ll leave you candy lovers with a quote from the book I am currently reading. He is describing a large arch rock formation in the desert of Utah:
“The Delicate Arch explains nothing, for each thing in its own way, when true to its own character, is equally beautiful… If Delicate Arch has any significance, it lies, I will venture, in the power of the odd and unexpected to startle the senses and surprise the mind out of their ruts of habit, to compel us into a reawakened awareness of the wonderful—that which is full of wonder.”
These peeps are of an unfamiliar sort. All cramped up inside the bag, 24 to a room, it’s the factory farming of peeps. They took them out of their bag free, free-range boxes and stuck them into a bag. After yesterday’s “Peepa” march against bagged peeps, I decided to get a bag to see what the disturbance was about.
I rip off the seal and unzip the dark cave where the peeps reside. My hand reaches down and the bag crinkles. It’s warm and soft, I just grab something because I’m not sure where each one starts and ends. I pull it out of the bag and it looks just like I’d expect any bagged peep to look after transport. Squished; no structural stability whatsoever, I can see the sadness in its eyes, it knows that life wasn’t supposed to be like this, it dreams of what else could be out there, but it knows of nothing else but the bagged life. He has heard stories of the strong, brightly colored peeps with a whole box of room shared with only four others, where they were able to grow strong and stand up on their own. But those stories are as good as myth to this cramped marshmallow creature.
These mini peeps are a soft, melt-in-your-mouth style gooey substance, not quite the feeling of a typical marshmallow. (My guess is that they must have been affected by the inhumane culture of the bag). This gooey substance is the tar of a hot-chocolate-packet-tasting feather.
Satisfying and highly sharable, but these peeps lack the structural soundness of that classic peep that holds the memories and taste of Spring.
Hot chocolaty squished peeps… hear them shqueep.
The world of candy blogging has called me back. Maybe it is the expanded appreciation I have now for sweets; working in wilderness therapy, a treat of sugar at night, when all the students are zipped into their sleeping bags, brings a moment of absolute solitude and bliss. Nothing can interrupt the sweet serenity of a well-earned bit of melting chocolate on the tongue. Maybe I am back because it would be selfish and rude to pass up the candy blogging opportunity that every child dreams of… The reasoning is less important than the result, which is that Becca is back, which means the creative blogs that you’ve been waiting to see more of are back too!
Denture Danger: 7
“It tastes like what those valentines hearts should taste like, the perfect amount of chalkyness and sweetness and crumbles so perfectly with the slightest bite.” I couldn’t have said it better myself, my friend Conrad has a wonderful way with words.
Each mint has a chewy flavored center with green ones tasting like peppermint candy canes, black ones with anise flavor, and other fruity minty blends.
This is a simple yet extremely satisfying after dinner mint. It might not serve as great pallet cleanser because it is so tasty that it holds its own full flavor.
Denture Danger: 7
Coffee, Mocca, and Java make a marvelous mallow trio. These squares may look like brownies, but don’t let looks fool you that easily, these are cubes of gooey coffee flavored marshmallows. Substitute your morning coffee with morning candy with the same amount of caffeine, and choose between three mallow flavors; the Java which is energized with a double shot of espresso, coffee which is a double coffee boost and the mocca which is a real espresso and cocoa blast!
The mocca is my favorite, the bitter taste of the chocolate helps to ease a bit of the intense marshmallowy sweetness away. The Java and the coffee are both quite tasty as well (although I can’t really find much of a taste distinguishment between the two), sweet, gooey energy shot; how can you complain?
If you want to hear about how people all over America love caffemallows you can watch caffeine hyped individuals rave about this product on youtube.com. You can also check out what they are up to on their twitter page (http://twitter.com/coffeemallows) or on the facebook page (http://on.fb.me/coffeemallows). The internet sure does makes it easy to market a product these days.
The Coffee Mallows come in three individual wrapped packages within a nice plastic box. From an environmentalist’s standpoint, all of this wrapping seems a bit excessive, but from consumer perspective it comes off as a quality, high class candy product.
For those of you that just can’t start your day without a caffeine fix, these mallows are perfect because they save you the trouble of having to make a cup of coffee in the morning if you are in a rush to get going. Instant energy hits with these sugary caffeine marshmallows.
Caffex introduced these mallows in mid-April 2010 and without any promotion, a box of twenty packages was sold by mid July. With promotions for this new fix running across the internet and coffee shops, coffee addicts are going to be jittering with joy about the new mallow buzz all over America.
Denture Danger: 10
Imagine a world where Jelly Beans were so big that you could not only not eat a handful at a time, but you could to take multiple satisfying bites of one jellybean. Well, as they say, if there is a will, there is a way, and the jellybeans must have eaten a bite of Alice’s cake because they have grown exponentially in size.
Limey green, grapey purple, sweet vanilla white (not to be confused with Vanna White), cherry red, licorice black, lemony yellow and a pink that I believe is an attempt at strawberry; these fun flavors fill these supersized jelly beans.
Don’t think that the growth of the bean has reduced the potency of the taste because each bean is bursting with flavor. The thick, soft shell protects the chewy jelly gum inside, which holds the life of the party.
I think this is a good candy for the bite-and-pass technique because that way you can get a taste of every flavor without overdoing the candy eating and wearing out a flavor. (As long as no one is sick, the bite and pass is my favorite way to share because you get just enough to want a little more, which is the perfect amount).
Denture Danger: 7
The other breed of Cadbury’s Eggs; the egg filled with caramel.
Caramel, thick yet stringy; smooth yet sticky; like all things in life, the caramel inside of this milk chocolate coating is paradoxical. It is almost as stringy as the caramel inside of a Caramelo, but is much gloopier and thus leaves teeth prints when you bite into it.
For those of you who prefer the less intensely sweet taste, Cadbury’s Caramel Egg will probably be more satisfying than the original Crème filled egg. This caramel egg has only been around since 1994, well after the 1985 “How do you eat your Cadbury Egg” campaign began. The options with how to eat this egg can be explored in the same ways that you experimented with how to eat Cadbury’s Crème Egg for so many years.
You can go at it with a spoon, you can split it at the seam, you can bite from the top, fill the mouth, you can eat it with your eyes closed or crossed or you can share it bite for bite with someone you Love.
Easter feast just isn’t complete without a Cadbury Caramel Egg to cleanse the pallet for the Cadbury Crème Egg after the meal. The caramel and chocolate meld together as one magnificent, melty taste that will leave you lounging limp in your seat while your mind travels into the la la land of swirling tasty joy.