Archive for the ‘Brachs Candy’ Category
Brach’s Neapolitan Coconut Sundaes are classic candies that imitate a Neapolitan ice cream sundae. They were among the original candies offered by Brach’s, and have always been made from real coconut.
We’re sad to report that Brach’s Neapolitan Coconut Sundaes will be discontinued in June of 2012. We’ve got them in stock (and on sale!) so if these are your kryptonite, it’s time to place your order, warm up your time machine, and send some to your future self.
Outsmart Those Neapolitan Nabbers
Sure, some people just like coconut. But others among us have more important reasons for loving Brach’s Neapolitan Coconut Sundaes.
You know how it goes. You nab a carton of neapolitan ice cream to enjoy the trifecta of chocolate, vanilla, and strawberry flavors. Then while you slave away at work, your deadbeat roommate (or son, or husband) sneaks a scoop every few hours. Come quitting time, you wipe your brow and head home to the only reward that can lift your weary spirits. You open your freezer, lift the lid off the carton, and wail in disgust. Some nasty Neapolitan nabber has eaten all of one flavor.
Don’t let it happen to you! Brach’s Neapolitan Coconut Sundaes are the only sure way to experience the trio of Chocolate, Vanilla, and Strawberry — any time, anywhere, without a spoon.
Stock Up for Posterity
Finding these is about to go from difficult to impossible. So stock up now and hide them well. The only problem you’ll have then will be deciding whether to eat one flavor at a time or bite across the strips of color.
Every once in a while, we get the opportunity to share something especially great with our customers. Sure, we hook people up with their favorite candies and help them relive childhood moments of sugary bliss. And we get to surprise both kids and adults with prizes in our candy contests. But none of that compares with our one-of-a-kind promotions.
Passing on the Savings
This week (the first week of May, 2012), we get to extend something really special to our loyal customers and all the Brach’s enthusiasts out there — a Brach’s event. We’ve received a huge shipment of Brach’s candies and lowered all our prices to pass the savings on to you.
For a limited time only — while supplies last — you can enjoy the lowest prices ever on classic Brach’s products. Check them out >
We Go Way Back with Brach’s
We’ve always celebrated our long-standing relationship with Brach’s. We began offering Brach’s products in 1929, and we were one of the first candy wholesalers to offer Brach’s famed Pick-A-Mix Candy. Our company even shared our sugar rations with Brach’s during World War II to keep the candy coming!
We were the first online retailer of many Brach’s products, and we continue to offer Butterscotch Disks, Caramel Squares, Ice Blue Mint Coolers, Chocolate Stars, beloved Jelly Nougats, and many more of your all-time favorites.
When we think of cherry cordials now, we think of chocolate-covered cherries filled with a sweet syrup. However, the cordial reaches a bit farther back than the tasty treats we associate with the holiday season.
The word “cordial” contains the word “cor,” which means “heart” in Latin. As a noun, cordial can mean medicine or medicinal food or drink and the cordial was originally used as a type of medical tonic. Cordials were believed to stimulate the heart and therefore improve circulation.
The medicinal use of the cordial continued until the 1400’s when it arrived in England. They were “taken” after excessive eating to settle the stomach and aide digestion and became known as “surfeit waters.” Not only that but they were considered aphrodisiacs. By the 1700’s cordials were becoming known for their intoxicating effects as well, which probably helped with the aphrodisiac thing (fewer inhibitions, if ya know what I mean).
Around the same time, a confection called griottes popped up in the Franche-Comté. They were made by enclosing long stalked sour griotte cherries in chocolate with a little kirsch. Both the griottes and the cordial traveled to America where adding a bit of the sweet, aromatic, and alcoholic cordial to the chocolate covered fruit seemed like a great idea.
In America, the term cordial was used to describe a particular type of strong liqueur with a distinctive flavor made by crushing whole cherries (including the pits) and steeping them in a sugar syrup with a bit of alcohol. After the mixture was strained, one was left with a sweet, thick, syrupy alcohol with a strong fruity flavor. This type of cordial is intense and very sweet, so it was (and still is) added to something else to make a mixed drink (kind of like grenadine) or sipped in small amounts as a post-dinner beverage.
Liqueur chocolates, like those made in France, became a popular treat and Americans gravitated towards their own special cordial. Cordial candies could be made with other fruits, but cherries were the most popular and continue to be. While they were originally made with liqueur, they are more commonly made with a sugar syrup flavored with cherries, similar to what maraschino cherries are preserved in. The cherries used in the candy are made by pitting and heating the fruit for a short amount of time in the liqueur and storing it in cans or jars. For the alcohol free version, the pitted cherries are cooked in a sugar syrup instead and then jarred.
Cherry cordials are made in one of three ways. The first is shell molding – pouring liquid chocolate into molds to a form a shell. The shell is filled with cordial or sugar syrup and a cherry. Before the shell hardens completely it is plugged up with a small seal of chocolate, which becomes the bottom.
The second method of making chocolate cherries is called enrobing, meaning the centers of the chocolates are run under a curtain of liquid chocolate to form a shell. In order to accomplish this, the syrup is placed in trays made of starch dotted with small impressions. After a while, the syrup will “crust,” or form a layer of sugar crystals, all around its surface. They can be carefully lifted out of the mold and enrobed in chocolate.
Finally, there is a method, which uses a solid filling enrobed in chocolate. An enzyme called invertase is added which acts on solid sugar centers and reverts them to liquid. Adding invertase can be done after the center has been covered in chocolate, simplifying the whole process. Here’s an example of how it’s done. (For the purposes of this example we’re going to use maraschino cherries and the syrup they’re packed in.)
Add invertase to the cherry syrup. Coat each cherry in several layers of powdered sugar and the enriched cherry syrup. Dip each cherry into a chocolate coating making sure it is thick enough that it will not crack and leak any filling. The invertase starts to break down the sugar immediately and continues even after it’s been enrobed in chocolate. It can take several weeks for the sugar to completely dissolve (up to a month).
There are plenty of confectioners that make cherry cordials, but the three most popular are Cella’s, Queen Anne’s, and Brach’s. Cella’s is the oldest brand. They began making cherries in 1864, but didn’t begin large-scale production until 1929. Queen Anne’s began making their chocolate cherries in 1948.
The Brock Candy Company began making cherry cordials in the 1930’s and the tiny treat helped keep the company afloat during the Depression. The cherries remained popular for the next 60 years when a majority stake in the company was bought by E.J. Brach Corporation in 1994. The name of the company was changed to Brach’s and the cherries became one of the largest selling lines of chocolate cherries.
There are other “knock-offs” of cherry cordials from companies like Hershey’s and Mars. Hershey’s produces Hershey’s Kisses Cherry Cordial, which is filled with thick cherry flavored goo. Mars has M&M’s Cherry Cordials, which are just flavored like a cherry cordial.
Let’s be honest, nothing can beat a real chocolate cherry cordial.
Cherry cordials are available in stores mainly during the holiday season and you’ll be hard pressed to find them after the holidays end. Luckily, Candy Favorites stocks them year round, so if you have that craving you know where to go! But you can worry about that later. It’s almost Valentine’s Day and we’ve got Brach’s Cherries all ready to be shipped to you to give to pretty much everyone you know. It’s the perfect Valentine’s Day gift and we want to share it with you.
~ Created by our special guest blogger, Esther of Why’d You Eat That?
Davidson, Alan, and Tom Jaine. “Cherry; Chocolate; Cordial.” The Oxford Companion to Food. 2. ed. Oxford: Oxford University Press, 2006. 165; 180; 216. Print.
Day, Ivan. “Rosa Solis.” Historic Food Welcome. Ivan Day, n.d. Web. 7 Feb. 2012. <http://www.historicfood.com/rosolio.htm>.
Dobie, Mark. “Making History Monday: Chocolate Covered Cherries – Sugar Pressure.” Sugar Pressure. sugarpressure dot com, 28 Dec. 2009. Web. 6 Feb. 2012. <http://www.sugarpressure.com/2009/12/making-history-monday-chocolate-covered-cherries.html>.
Kirk, Bryn. “Invertase | Chocolate University Online Blog.” Chocolate University Online has chocolate education for everyone!. Chocolate University Online, 19 Sept. 2010. Web. 6 Feb. 2012. <http://www.chocolateuniversityonline.com/blog/tag/invertase>.
“My Mother’s Chocolate Covered Cherries .” Squidoo : Welcome to Squidoo. N.p., n.d. Web. 7 Feb. 2012. <http://www.squidoo.com/mothers-chocolate-covered-cherries-recipe>.
Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia. New York: Clarkson Potter/Publishers, 2009. 231; 301. Print.
Tabler, Dave. “Appalachian History Â» Chocolate covered cherries for Valentine’s Day? Classic!.” Appalachian History Â» Stories, quotes and anecdotes.. Dave Tabler, 12 Feb. 2010. Web. 7 Feb. 2012. <http://www.appalachianhistory.net/2010/02/chocolate-covered-cherries-for.html>.
“What is a Cherry Cordial?.” wiseGEEK: clear answers for common questions. Conjecture Corporation, n.d. Web. 7 Feb. 2012. <http://www.wisegeek.com/what-is-a-cherry-cordial.htm>.
They say that variety is the spice of life. Well, Brach’s is delivering a variety of spices with its new lineup of holiday nougats.
Okay…so they’re mostly mints. But you get the idea. You might remember Christmas Nougats from going “treeing” at other people’s houses. They have these tiny little trees in the middle, and you can’t help but try and bite around the candy just so, in an effort to free the tree from a forest of nougat. And then, when you fail, you can’t help but try again. Over the years, I wiled away many hours this way, waiting for adults to finish talking. These candies, for many of us, are a signal that the holidays are really here.
Classic Peppermint Christmas Nougats
It all started with the Brach’s Peppermint Christmas Nougat. This red-and-white variety is the classic soft candy of Christmas, but as a kid I shied away from them. But as an adult, curiosity struck. What I found is that these are actually quite addictive.
The texture seems to be hard before you open them. But the nougat softens as you chew, giving way to one of the cleanest and smoothest candy textures I’ve experienced. They’re really nice after dinner (and after dessert) to make your mouth all fresh and tingly. They’re more peppermint than sweet, so you feel like you’ve eaten a mint rather than a candy.
Wintergreen Christmas Nougats
Somewhere over the years, Brach’s decided to mix it up. So now those more inclined to eat Canada Mints can have a Christmas candy, too. Wintergreen is one of those bizarre flavors that you don’t think you want to eat on purpose. Pepto Bismol might have done that to us. But one bite of something Wintergreen that’s actually yummy, and you can’t stop eating it.
Brach’s Wintergreen Christmas Nougats are no exception. They have the exact same wonderful texture and festive design as the Peppermint nougat, but the base color is light green instead of white. These leave you with a distinct cool feeling in your mouth.
Cinnamon Christmas Nougats
Cinnamon might be the best variety for children new to the world of Brach’s Christmas Nougats. These also have the little tree design, but the main color is pink. When you open an individually wrapped piece, you’re immediately hit with a jolt of cinnamon fragrance. These are just remarkably pleasant, because they have potent cinnamon flavor without overwhelming you with a burst of heat.
Cinnamon Christmas Nougats give you all the texture of classic nougats, plus a cinnamonny experience without the annoying loss of flavor you get from chewing gum. Unlike the mint varieties, this one leaves your mouth feeling warm and toasty.
Chocolate Mint Christmas Nougats
And then there’s one more — the fun one. Brach’s Chocolate Mint Christmas Nougats take things outside the box. They abandon the classic tree design for a basic but totally cute irregular swirl. This makes them fun to smash, so kids — or you — might end up playing with them more than the others. The chocolate and mint layers are made from two distinct flavors of nougat. The chocolate is a really nice surprise. It has none of that essence-of-fake-chocolate taste, but rather adds a subtle chocolate tone to the distinct mint flavor.
I carefully nibbled at the mint layer of several of these, trying to decide what kind of mint it was. I gave up. It has the light green hue of wintergreen but the freshness of peppermint. And seems too much like a Peppermint Patty to be Wintergreen. Either way, when you eat the layers together, you still get that very consistent, smooth nougat texture, with a refreshing flavor that leaves behind notes of mint.
A Christmas Candy Tradition
The nutrition facts on these puppies makes them an indulgence that’s worth it. The stats are pretty similar for all varieties, so 5 pieces have around 160 calories and 3 grams of fat. That’s not bad at all for candy in any season. Stick with Brach’s to revive old traditions or start new ones. These candies are so unique, they won’t be forgotten.
Denture Danger: 9
The Jelly Bird lays the eggs, the humans collect the eggs by the millions and put them in colorful bags to sell to more humans to enjoy.
The Brach’s depiction of the Jelly Bird is seen on the front of the bag of eggs and it isn’t what I would expect a Jelly Bird to look like. The elusive egg layer looks more like a Jelly Bunny from my perspective, but I just assume that in the Jelly World things are different and the Jelly Bird has bunny ears.
Regardless of who lays these eggs, they are an Easter time favorite and even enjoyed by many before and after Easter comes around. The eggs have a hard, but not quite crunch outer candy shell that holds the chewier jelly candy inside.
Eight colors fill the bag and thus, eight flavors. Choose your favorite from grape, lemon, lime, orange, cherry, raspberry, licorice, or the one of a kind vanilla-pineapple flavor. Mmmm, mmmmm, Easter… thanks Jelly Bird.
Denture Danger: 8 (unless you can resist the chew)
I have had a strange experience with this Brach’s Lemon Drop. When I first began tasting the sandpaper texture across my tongue I couldn’t wait to begin a rant about bashing that you will see in a later blog on a candy that deserves it.
As I patiently gave the candy another chance, my opinion changed drastically. I no longer wanted to bash this Lemon Drop, I wanted to rep’ it. The texture is like no other and some people are even bound to think it is the best Lemon Drop candy they have ever tasted!
When the slight tang that is brought by the sandpaper around the outside of this egg shaped yellow candy wears away, the lemon comes on smooth in a sweet mild flavor.
Yellow, lemon shaped, sour, sweet; there aren’t many more adjectives that describe this simple Lemon Drop candy.
Denture Danger: 10
Once again, Brach’s goes versatile with the flavors in the Assorted Coffee Special Treasures, hard toffees flavored with only the classiest of flavors including amaretto, Suisse mocha, French vanilla and Irish cream.
Each flavor has a corresponding wrapper and color to do with the interesting and unique flavors. Resisting the temptation to chew these candies is impressive and unless you can be in that minority, you will have trouble avoiding large chunks of toffee from being stuck in your teeth.
The amaretto caught me off guard. I wasn’t sure what amaretto was and when I tasted it I had to look it up to distinguish what flavors I was tasting and then it all made sense Amaretto is an Italian almond flavored liqueur made from an apricot and/or almond base. This candy seems to have both of those flavors mingling together in the toffee candy.
Suisse mocha is just a fancy name for mocha that is pretending to be from Switzerland. This dark flavor of chocolate and coffee has a distinguishably different taste from that of a classic mocha flavor.
French vanilla is what you would expect, sweet white vanilla toffee. A fun fact: Vanilla flavoring comes from orchids that are native to Mexico.
Irish Cream definitely has an alcoholic flavor to it. I always wonder how candies can have such strong alcoholic flavors without actually being infused with the dangerous substance. This Irish cream, void of the whisky, may be served in wrapper instead of on the rocks, but it’ll be sure to get stuck in your rocks if you decide to chomp down on it.
Denture Danger: 8
These simple little classic disc candies are one of the best.
The butterscotch flavor just hits the spot no matter what mood you might be in. Butterscotch is a color, and a flavor, and yours truly, a candy. Butterscotch’s base ingredients are brown sugar and butter; corn syrup, vanilla, salt, and cream are usually added to the concoction to create the deliciousness that this candy so well exemplifies.
It is made similarly to toffee, but the sugar is boiled to different levels in the two candies.
The word butterscotch prossibly originated in Doncaster, England by a man named Samuel Parkinson. He began making candy in 1817 and in 1851 the Queen royally approved the recipe.
It is a good thing she did or else we might not have these sweet satisfying little discs to bring us an extra moment of happiness in our beautifully busy, yet amazingly enjoyable, ineffably incredible lives.
Denture Danger: 9
Each one of these chewy caramel Milk Maid Royals is filled with a different flavor of sweetness. Fruity, pink raspberry, which is great considering I normally hate fruit flavored candies.
Alcoholic, orangey butter rum, pumpin’ a kick into the candy. Orange orange, pulls the creamsicle into the caramel. Sweet maple makes the sweet even sweeter.
Soothing white vanilla spins my taste buds ‘round and ‘round. The chocolate ain’t a new dazzling new flavor, but chocolate is what it is, enough said. It is hard for me to pinpoint which flavor is my favorite. Each cylinder of flavor filled chewy caramel opens up a new world to explore, none being better nor worse than the previous one.
This candy would be great for a dark movie theatre because you can stick your hand in the bag not knowing what you’ll find just to be pleasantly surprised with every random choice you make.
The taste lingers on your tongue as the royalty melts away leaving you to bite into a different royal family.
Denture Danger: 7
Why go through the trouble of peeling an orange, getting that orange peel all up in your fingernails and making your fingers omit an orangey aroma/odor (depending on your opinion) for hours, when you can get an almost comparable satisfaction from Brach’s Orange Slices?!
This premium jelly candy is made with real fruit juice and 100% of your daily serving of vitamin C. I think it might not be untrue to say that this candy is actually somewhat healthy. So forget the vitamin C supplement and start your morning with a Brach’s Orange Slice.
It really does have the potent citrusy orange smell almost undistinguishable from that of a real orange and it is separated in little sections like a real orange, but it is surrounded in sugar and doesn’t exactly taste like a real orange.
It lacks the squirt of juice that makes a real orange so refreshing, but you can’t deny the facts that it is made with real fruit juice and that it gets you the vitamin C you need to fight that winter cold.