Passion: Candy

24 MB MP3

It’s in limited edition, it’s doubble dipped, it’s high-end and low-carb: Candy.

As part of our Passion Thursday series we’re planning to do a show on candy. The idea for the show surfaced when writer Steve Almond was on our Summer Reading show. He’s written a 300 page love letter to his sweetheart, the candy bar and his book, Candyfreak has turned out ot be a king size nostalgia trigger.

Combing though the web also suggests that sweets can spur a red hot debate. This could be a great show but only if the callers call and the posters post. We want the lowdown on your sugar highs. Please post your candy stories here. What was you childhood favorite? Do you long for the confections of yesteryear? Were sweets verboten in your home or in vast supply?

Watch the perennial favorite, Cherry Mash , being made.

Steve Almond

Steve Almond is a writer and a self-declared candyfreak. He’s written The Evil BB Chow and Other Stories,

My Life in Heavy Metal and Candyfreak. He lives in Sommerville, MA and teaches writing at Boston College. He’ll be joining us at WGBH.

From Chelsea’s pre-interview notes

• Candy for me is not this superficial entity. What I want to get at when I talk about candy is the emotional and psychological import. The reason I resisted writing Candyfreak for a long time is because I thought ‘I’m a writer, I want to write serious stories and candy is superficial, childish, it’s regressive, it’s kids stuff.’ But that’s not exactly the case

• Candy is the Sex, Drugs and Rock ‘n Roll of childhood. It’s about self-love and how you draw love from the world, and at the same time it is forbidden. It makes kids more conflicted.

• Candy gets me away from the misery—it put me back in touch with happier times. As a kid I always relied on candy to get me through—it rescued me. I love the nostalgia value of candy. You start talking candy and you unleash so many childhood memories. It’s very powerful in that regard

• As a kid I would ride my bike four miles to the Mayfield Mall to buy mint parfait

• I went trick or treating way beyond my years

• I would buy candy, lock myself in my room, pour it onto my bed and play with it the way other boys would play with toy soldiers

Cybele May

Cybele May has been blogging on Candy Blog since April. She also started a flickr group that shares photos of favorite candies. She’ll be joinging us from Los Angeles, CA.

From Chelsea’s pre-interview notes

• I’m drawn to candy because I enjoy the experience. I like the way it tastes. I like the smell. I like the feel of flavors and textures on my tongue. The colors and the packaging can be fun. I like that I can share candy–that it’s a sign of friendship when you offer some to another person. It’s usually inexpensive and it’s widely available.

• My masters thesis was titled “Hershey.” It was a historical play based loosely on the later years of Milton Hershey’s life and centered on the strike at the Hershey factory in 1937. Of course I had to do a lot of research about all aspects of Hershey. I made quite a few visits there and did some interviews with survivors of that era.

• I love blogging because it reminds me why I like candy and it rekindles those early, happy associations. It has also helped me to broaden my horizons. I feel like when I try candy from another part of the world. I have more of a connection with people there. How different are we, after all? And when I talk about other people’s favorites, they might be connecting with me.

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  • I still have vivid memories of walking to the local square to a tiny grocery store that was only open for a few months the summer I was 7 years old. The owner was not a smart businessman, and he would always throw in free candy when we bought anything at all. I must have gotten 20 free rolls of Smarties from him. While I chewed an awful lot of Topps bubble gum that came with my baseball cards, my favorite candies were the sour ones — Smarties and Sweetarts. Even now, 35 years later, I still can’t be trusted not to eat Sweetarts to the point that I get some mild allergic reaction and my face turns red.

    My other candy memory is that my Dad always carried PepOMint Life Savers. He hadn’t been a smoker since the early 60’s, but he was always around smokers since he drove a bus for the MBTA. I think he started with the Life Savers when he quit, after the Surgeon General’s warning. Whenever I got fidgety in the wooden pews of our Congregational church, he would hand me a Life Saver and somehow that settled me right down.

  • avecfrites

    Necco Wafers. I remember walking down Mass Ave in Cambridge in the ’80’s and smelling the sugar hanging in the air from the Necco factory near MIT.

    Necco Wafers are summer pocket candy made for sandlot baseball games, fishing in streams where you never catch anything, and long walks between things to do. They break, but they don’t melt. They’re best washed down with Moxie or other drinks you can’t easily find anymore.


  • Vanessa

    I live next to the still functioning Tootsie Roll subsidiary factory on Main st in Cambridge. The smell of chocolate and sugar still hangs in the air, believe me.

  • Ah, NECCO wafers. Such a fond memory of my childhood. I always new I was in Cambridge when I smelled the factory. Trivia question: anyone know what NECCO stands for?

  • avecfrites

    NECCO stands for New England Confectionary Company, I believe. You gotta love a company with the courage to put their name on their products.

    They are the same company that makes the Valentine’s Day hearts with the slogons on them, I believe (“Oh You Kid!”).

  • You win a pack of NECCOs! (Albeit a virtual one) 🙂

  • Necco wafers came in 3rd on my childhood list. I would buy them often in the ‘burbs, but didn’t have the Cambridge factory experience until I took High School Saturday classes at MIT in the late 70s then attended MIT in the 80s. An old MIT friend visited 2 weeks ago, and wanted to tour the NECCO factory, having never gone in while an undergrad. She was disappointed to find the factory no longer producing chocolate. Then, while returning home from the airport after I dropped her off, I missed my exit off rt 1A, and ended up driving past the “new” NECCO factory in, um Chelsea? Revere? Lynn? Someplace like that.

    And I thought the 1st C in NECCO stood for Confectioners, not Confectionary. Am I right?

  • Oops, it’s not “confectioners”. It’s Confectionery — spelled with 2 E’s.

  • Here’s what I found at the official NECCO chronology:

    1901: New England Confectionery Company is formed by a union of the three firms: Chase and Company, dating from 1847; Fobes, Hayward and Company, with its beginning by Daniel Fobes in 1848; and Wright and Moody, dating from 1856. It is incorporated with a capital of $1,000,000. The trade name NECCO Sweets, derived from its title, is adopted

    They opened their factory in Cambridge in 1927. The site says it was “the largest factory in the world with its entire space devoted to the manufacture of candy.”

  • Chelsea

    Andy, do you live in New England?

    I have to say one of the sadder moments in Cambridge’s history was the day it lost the Necco Tower.

    I always thought of the NECCO tower as the Citgo Sign of Cambridge–or rather the Citgo Sign as the Necco Tower of Boston. For decades the tower was black, “Necco” was written across it in beautiful, white loopy letters. Around 2000 the tower was painted afresh, in pastel , horizontal stripes. The idea was to have the tower resemble a pack of NECCO wafers. Not as striking as the original but the tower remained an asset to the Cambridge landscape.

    A couple of years ago, after the plant was closed down , a biotech company moved in. Now the tower is encirled in double helixes.

  • I was born in Boston, lived for a while in Holliston, but grew up mainly in Florida. I just moved back to Boston (brookline, actually) last year after a 27-year absence. Was sad to see the double helixes – just isn’t the same….

  • virgobee

    How about another New England favorite of mine — Mallow Cups. Like a Reeses cup only filled with coconut impregnated marshmallow that’s all soft and gooey. I have loved these since I was a little kid and was dismayed when I couldn’t find them when I lived in New York. They’re getting harder and harder to find.

    Another childhood favorite: penny candy. My sisters and brother and I would clamor for penny candy whenever we were near a certain shop down the Cape. Back then it really was a penny, so if your mother gave you a quarter you could fill a bag with the most delicious assortment of goodies that would (okay, could) last for days. Ah, those were the good old days …

  • johnbaloney

    What spells diversity like the Sky Bar? Its six, and at one time seven, flavors on one bar… It has been my metaphor for getting along since I was six years old watching the race riots on TV in the mid sixties…It’s all good!

  • Chelsea

    I’ve just learned from my mom that you can get Mallow Cups at the Harvard Coop in the Longwood Medical area.

    If you like Black Jack liccorice chewing gum you can buy it for 50 cents a pack at Leavitt and Pearce in Harvard Square.

  • As a child in Oregon in the 1970’s, I could usually count on finding at least three empty deposit bottles along the road on the walk to the Thriftway store, which I could trade in for a 15-cent Mountain Bar or a Marathon Bar. I remember being indignant when the price of a candy bar increased to 20 cents. Nearly a whole quarter!

    One habit I inherited from my mother is never to pass a See’s Candy store without going in. I have very early memories of the spotless white interiors and the friendly ladies (also in white) offering me a free piece of candy (the first taste is always free!) all under the watchful portrait of the kindly old lady who looked like my great grandmother. It was candy church.

  • … which suggests to me that the experience of buying or otherwise obtaining candy – the anticipation, the reward – should be part of the discussion. “Like a kid in a candy store,” is a phrase that doesn’t just indicate indulgence. It defines the anticipation of limitless potential.

  • thealps

    btw NECCO is still alive and kicking, you can still get NECCO Wafers (and you can even still get Moxie if you mail order or internet order from Maine)


    Corporate Headquarters

    135 American Legion Highway, Revere, MA 02151

    The New England Confectionery Company (NECCO) is the oldest multi-line candy company in the United States. There are three manufacturing facilities. One plant is located in Revere, Massachusetts; one in Pewaukee, Wisconsin; and one in Thibodaux, Louisiana. A number of seasonal and year-round brands are produced at the three facilities.”

  • I was just at a 7-Eleven store and they had a row of NECCOs on sale at the counter. Can’t believe I managed to resist them. I was almost tempted to scan them and post them here but I figured that might be construed as copyright enfringement. 🙂

  • CBS Sunday Morning had a great piece this weekend about the art of chocolate making, and how the Internet and overnight shipping has allowed small mom ‘n pop boutique chocolatiers to flourish. They also talked about the recent fad of selling the equivalent of “single malt” chocolate: dark chocolate with a specific origination, such as Venezuela or Madagascar. I was in Berlin last year and stopped at a great chocolate shop along Gendarmenmarkt; along with the chocolate replica of Brandenburg Gate, they sold lots of their chocolate by origination and percentage of cocoa butter. That way, you could buy a brick of Sulawesi chocolate with 75% cocoa butter or Guyanan (Guyanese?) chocolate at 65%, etc.

    I didn’t have much appreciation for any of this until my recent trip to Ghana. I had the opportunity to pay a drive-by visit to a cacao plantation in the Ashanti region; we picked a fresh yellow cocoa pod off a tree trunk and cracked it open, revealing the bitter cocoa beans, each surrounded by wet, pulpy flesh. The beans are used for chocolate making while the flesh is disgarded; ironically, when eaten fresh, it’s the sweet, citrus-like pulp you eat rather than the cocoa beans, which are too harsh to eat when raw and unfermented. Wish I could have brought a few pods home with me, though I suspect those produce-sniffing beagles would have ratted me out while going through customs… -andy

  • Chelsea

    If your local candy store doesn’t carry a childhood favorite check out

  • avecfrites

    Soon we’ll see chocolate “third places” opening up everywhere — like Starbucks but with chocolate:

    I’m waiting for someone to release a new product “IV Drip Treats” — the tag line could be “Now you can keep eating even while you sleep!”.

  • Personally, I’ll eat just about any candy if it’s in front of me. But I pretty much divide candy up in the sweet groups: there are the sours, nuts, chews (caramel and fruit), chocolates and textured sugars. Note that any given candy can belong to more than one group.

    I tend to get hankerings for particular groups and I’ll go on benders where I’ll be obsessed with something like malt or spearmint or molasses for weeks on end. It’ll pass and I’ll get back to my regular candy habits.

    I miss some of the candy I got when I was a kid and the fact that I was able to eat so much of it but I also enjoy not being faced with decisions on what to spend my lunch money on … as a teen I would spend my lunch money on candy. Now, as a wage-earning adult I don’t have to choose anymore. I also blessed to live in a big city that gets a huge diversity of candies.

    BTW – I like candy corn, but I only buy it after Halloween when one pound bags are on sale for a quarter.

  • Swedish fish!! Growing up I got them for a penny a piece. $1 would give me moments of sweet goodness, and a lifetime of cavities!

  • Do you guys know about Dylan’s Candy Bar? This NYC shop, run by Ralph Lauren’s daughter Dylan, attempts (successfully? not? Who cares, tastes good!) to make retro candy hip. Many of the obscure, regional candies that can’t buy shelf space on national retail racks are stocked there.

  • BTW: one of the reasons the candy landscape has become so homogeneous is that candy manufacturers must pay “slotting fees” to get their product on the shelves at big retailers, convenience chains, and supermarkets.

    This is true of lots of other products as well, and means less choice for us. What you see on the shelves isn’t the product of free market competition. It’s the product of captive markets produced by large companies who buy up the shelf space.

  • keepmoving

    I am, and always will be a Nestles fan. Not just because I like chocolate, but because I live three to four miles from a Nestles plant while I was growing up. My favorite memories were when I would wake up to the smell of chocolate. Several of my relatives worked at Nestles so our family reunions took place at Nestles park. I can still remember the Nestles song: “N-e-s-t-l-e-s, Nestles makes the very best Choooooooclate!”

    Do you suppose they new they were creating an avid follower while they filled the air with the best smell in the world?

  • keepmoving – I think you’re right. I spent much of my childhood living not far from Hershey … and it seems that I have an affinity for their chocolate. Must be something in the air!

  • avecfrites

    Here’s my key question:

    Is candy appreciation in adults linked inescapably to childhood, to memory?

    I think so. After all, how many adults try new candies?

  • carl

    I have dabbled in truffle and filled chocolate making. There are so many steps that have to be done just right, and done differently every time depending upon the humidity and other factors. To get the ganache to set to just the right texture you need to add the right proportion of cream, just the right amount of liqueur (different for every type), stir the potion just enough. The truffles need to be formed at just the right stage of set. Then there is the chocolate tempering. Doing this without a tempering machine teaches you a lot about chocolate. You can see the chocolate pass through the different stages, and get a feel for when it is just right.

    I also make caramels that are filled with a rich butterscotch, and buttercreams that are true buttercreams in the style of chocolates that I tasted in Brussels at the Leonidas shop 25 years ago, and which are now available here in the US via the miracle of flight.

  • keepmoving

    I’m more of a baker than a candy maker (sounds kinda like a childhood rhyme). I do enjoy a variety, but I try to limit it to stuff that can be illegitamately made healthy. Let me explain.

    Cocoa comes from a bean. Beans are vegetables and protein foods. Ergo, chocolate is good for you.

    Cocoa is full of antioxidants. Dark chocolate has less fat than milk chocolate. Ergo, dark chocolate is good for you.

    Is my logic askew, or can anyone yell AMEN!!

    (Bit of background here. I teach nutrition. A co worker and myself try to convince ourselves this is sound logic. We have jokingly considered letting the USDA know about our findings, but have decided they would come up with some reason our logic is flawed. Maybe a grass roots movement is needed. Any takers!)

  • bft

    Tyrone Slothrop in Thomas Pynchon’s “Gravity’s Rainbow” has an intense encounter with old-fashioned candy in London. There is sex. “Don’t you know there’s a war on? Here now love, open your mouth.” p.118

  • infoseeker

    AMEN! to Keep Moving’s comments on cocoa’s antioxidant qualities, particularly dark chocolate. There are a number of medical studies on the benefits of dark chocolate in reducing LDL cholesterol. Going to PubMed ( and entering dark chocolate in the search line will get you to abstracts of several articles on this research.

    I’d love to be a test subject :> but I’ll bet there are some restrictions- the candy has to be really good to be worth giving up all those blood samples each time you eat it.

  • carl

    On a tangent, I would like to hear a show about sugar, nutrition, and politics. Some topics for consideration:

    Sugar plantation guest workers in Florida being recruited from Jamaica to work the season, only to find that they are captive on the plantation, are forced to purchase food at the company store at inflated prices, and are required to pay room and board, with the net result of going home with little or no money at the end of the season or even being indentured by owing money. I saw a documentary about this about 10 years ago, but I am sure it still goes on.

    Why is it that everything is sweeter than it used to be?

    Why is it that all formula food (chinese, thai, etc) is too sweet? By formula food, I mean the recipes are consistent from one restaurant to another, and the additives/sauces are prepackaged.

    How can a drink like Stonyfield Farm’s yogurt drink be marketed as healthy for you when it contains as much or more added sugar than a can of soda?

    How is it that I can find a baby bottle of organic apple juice in among all the other baby foods when every pediatrician will tell you not to feed juice to babies?

    A thought along the same lines: If you throw a dart randomly in your average grocery store, how likely are you to hit something that is truly healthy for you? Why are we forced to walk past aisle upon aisle of foods that are placed where they are by virtue of the manufacturer having paid for the shelf space?

    Americans overeat and are too heavy because it requires an extraordinary effort avoid unhealthy foods. It is doubly difficult if your budget does not allow you to buy enough fresh fruits and vegeteabes. It is nearly impossible to find a fast food meal that is healthy, once healthy ethnic foods have degenerated to formulas that please the lowest common denominator palate, and most fancy restaurant food is cooked with the ingredients that we usually avoid in our own cooking at home (heavy cream, butter).

    As Dylan said, “There is something going on but I don’t know what it is”. I would like to get to the bottom of this issue. In the most recent discussion in the news about the state rankings of weight, I heard someone say that the solution was to educate people about how to eat right, about the food pyramid, etc. That is such hogwash. No amount of education can possibly stand up to the torrent of marketing that continually nudges us in the wrong direction.

  • miss_grace

    the candy i have found most useful is really dark chocolate. During finals week last semester, I had a three significant papers to write. My strategy for tackling these was a bar of Lindt dark chocolate, something like 70% chocolate. After every page written, I granted myself a small segment. It was a rich enough chocolate that I didn’t need any more than that, and bitter enough that I stayed alert and continued writing.

    After turning in my last final, the reward was the remainder of the chocolate. It was wonderful.

  • I love El Rey white chocolate! It coats the inside of your mouth transforming my tounge into the white chocolate so I can savor it for hours on end.

    I also love the combination of milk and white chocolate with peanut butter!

  • Fellswaywest

    Hi, I am actually a chocolate researcher for a bog chocolate company. This is a passage from James Bugbee, Cocoa and Chocolate: a short history of their production and use.

    Chocolate is “… morally salutary.� Coffee is often criticized for its physiological effects and “influence on public morals.� It can be abused and misused.� P.66: “Coffee moreover, easily becomes a pretext for debauch. It is consumed in the most respectable houses; but also in cafes, liquor saloons, and disreputable places, with the accompaniments of alcoholic liquors, tobacco-smoke, coarse words, and unlawful games.�

    “It is impossible to impute the like effects to chocolate. Its use can never, like coffee, become a poison, even a slow poison. And, then, whatever certain casuists may say, chocolate is decidedly a food, not a beverage. More, it is, above all, the food of sober, orderly, and peaceable folk. It is found only on the family table, at parties of good society, or in public establishments frequented either by well-bred people or hard-working mechanics. We do not play cards or smoke while we drink chocolate, and after it we take no brandy. We drink, perhaps, a glass of cold water, and go peaceably back to our work or to look after our affairs.�

  • I just posted a few pictures from my trip to NYC’s Dean and Deluca, which had a case of chocolates and goodies “to die for”.

  • wrenhunter

    Great show! I have a few candy memories to share:

    * Going to the childhood candy store for pixie stix, blow pops, and “paper candy”

    * At the Danbury Fair in Connecticut, taking a swan boat across the little pond to the penny candy arcade for root beer barrels, Mary Janes, and bulls-eyes

    * A kit I have from the 70’s, made during the release of the first (and REAL AND ONLY) Wonka film. It’s a Wonka Chocolate Factory, with plastic molds & papers. I once got a first date by making a Wonka Bar for a young lady — with a golden ticket inside!

    Current favorite — Green & Black Organic Milk Chocolate Bar.

  • Vanessa

    Have you ever met anyone who doesn’t like chocolate? I have and I must say, I passed judgement on them. There must be something defective in their personality if they don’t like chocolate.

  • carl

    yes, el rey white is wonderful – I also use it as a couverature

  • I think they just haven’t had good chocolate yet. I had a piece (then the box) of Intemperantia chocolate that I originally got for my wife on Valentine’s Day. I opened the yellow snake skinned box just to see how good the chocolates were. The first bite I took practically dropped me to the floor. A rich velvet flavor quickly followed with a punch of rum or burbon. I couldn’t believe what I was tasting.

  • Carl, what are you using the white chocolate to cover?

  • Unfortunately, I think the big chocolate companies might tamper with the artistry of the fancier chocolatier’s.

  • carl

    urbenz, dark choc truffles

  • carl

    yes, my feelings exactly. Fancy chocolates mass marketed require a long shelf life, and cannot maintain the textural characteristics of a fresh chocolate

  • But I guess that will always leave room for new experts to carry the “chocolate torch”

  • carl

    urbenz, I have sampled el rey because it is one of the more cost effective chocolates for candy making that is of S. American origin so is not part of the whole Africa exploitive trade. I still need to find a better dark chocolate, the El rey darks are too intense for my truffles and overpower the texture, cream, and liqueur

  • I remembered the candy bar that’s no longer made that I miss!

    It was from Hershey and it was called Bar None. It was crispy wafers with chocolate cream and some nuts all covered in chocolate (a darker chocolate than the regular Hershey’s). That was a good bar … sigh.

    Great show! Thanks for having me on and thanks to all the wonderful callers sharing their stories. It just goes to show how communal an experience candy can be.

  • carl

    Joseph Schmidt truffles have a shell that is too thick, as the candy is molded rather than dipped/rolled, and the centers are too waxy. Again, all due to having to sit on a shelf for a long time without getting moldy. BTW, I am only a snob when it comes to truffles and filled chocolates. I can enjoy a hershey bar or a bag of gummy worms. I just think every type of candy should strive to meet its Platonic archetype. If I am going to have a truffle, it should be the truffleest, crisp on the outside, velvet and intense on the inside. A buttercream should be the smoothest and the richest, a caramel dark and buttery. A gummyworm or a jelly bean presumably has its archetype to aspire too as well; i dislike poor quality imitations.

  • Carl have you tried Vahlrona chocolates? Or Unique Origins? I think they both originate in S. America.

  • Carl, have you had the Whole Foods Chocolate Truffle Cake before? That is definitely the richest and satisfying cake I have ever had. I’ve had it twice and each time I “pretty much” had one slice and that was enough to anchor me into my seat, slouched backwards, so I could savor every part of the cake.

  • carl

    urbenz, my Mom and my wife make the Reine Saba from Julia Child’s Art of French Cooking. I have had the Whole Foods Truffle Cake, and that is an approximation of the Reine Saba. Good, but not great.

  • I’ll try finding that recipie. Thanks!

  • Hey, for a whole different perspective consider this: Most of the above folks have probably had one or more root canals!!!!

    Candy is great but it also contributes greatly to the couple million or so root canals needed yearly… When it comes to tooth decay it’s not the quantity of sugar, but the frequency… Sugar free candy maybe? Oh I’m sure you candy purists are ready to lynch me for even making the suggestion…

  • No root canals here – just a crown from cracking a molar on a popcorn kernal – not caramel corn, I swear, just microwaved popped. So much for sugar being public enemy number one for your teeth.

    Actually, I rarely ever eat candy. Maybe a couple of Lindt chocolate balls a month or a pack of Twizzlers a few times a year at the movies, but otherwise, my thoughts about candy are pretty much nostalgic from childhood, or very special occasions. When someone gives me candy as I gift, I always have to warn them that the majority of it will be eaten by co-workers. I think I appreciate it more the less often I have it – and I’m sure my scale appreciates it as well. 🙂

  • Vanessa said:

    Have you ever met anyone who doesn’t like chocolate?

    My wife actually gave up chocolate for Lent when she was a teenager, just to see if she could. She’s been chocolate free ever since. Amazingly, when she accidently has chocolate – say a little cocoa powder mixed into some coffee or something – she has a visceral reaction to it. When people offer her chocolate, she always says she’s allergic to it, and having seen the way she reacts when accidentally eating it, I’m certainly not going to argue with that. 🙂

  • greenbrier

    I miss the Necco tower too, though I must admit, I never enjoyed the wafers (or the candy hearts for that matter)–loved the aesthetics but not the taste– pastel-flavored chalk.

    It’s the penny candy that’s most evocative for me–the cheap, nasty stuff rather than the high-end chocolate. Especially during the summer, which was when we were free to roam free and buy illicit brown paper sacks full of penny candy. You had to get the right balance between the chocolate/caramel/peanut butter items–Squirrel Nuts, Reeses Cups, Bit O’Honeys, those silky Andes Mints–and the tart, trashy citric acid-laden ones–the lemon sours, Smarties, Pop Rocks, Pixie Sticks et al. And of course a few neutral go-betweens–the red licorice, the Gobstoppers, the Tootsie Pops.

    Still feel the same about everyday American chocolate. I can appreciate a buttery little brick of Burdick’s extra dark, but it doesn’t evoke the same Proustian response as a gritty piece of Hershey’s Almond broken from that silver foil and paper wrapper. I can still remember the theme from the 1970’s ads–“the Great American Chocolate bar…” Which is now made in Mexico, I think?

    btw, did we know that Nabisco is short for National Biscuit Company?

  • Abby

    Does anyone remember Bailey’s? Their dark chocolate fruit creams were wonderful, not too tall–much better than See’s. And so fresh.

    They used to serve the most wonderful sundaes at their lunch counter. The fudge would flow over the side of the metal dish onto the plate below.

  • My candy was DELFA ROLLS. Anyone remember them?

    Delfa rolls were coiled ribbons of strawberry licorice sold four to a package!

    Sadly, they are extinct now.

    But I haven’t given up on finding the last box of them somewhere.

    Thanks to everyone for a delightful show!

  • There are two things in this world that *send* me: the sweet, rare, damp, rosy-lipped kisses of my unspeakably gorgeous son and Reese’s peanut butter cups.

    I was off chocolate for many years on account of acid reflux, specifically its interference with my operatic aspirations. (It can cause wicked hoarseness.) I sang (and was chocolate-free) until I was 8.5 months pregnant, and then I thought, “Heck, I’m not working, I might as well have a bit of chocolate.” I have so far had several bits, and while my chocolate use has slowed down since I resumed my career, I don’t think I could ever quit the stuff again.

    I once got tipsy on a single rum truffle. As you might guess, I’m off booze too.

  • carl

    Hey Abby,

    Baileys was always my family’s second stop after a movie. I always had the same thing: Butterscotch sundae with chocolate chip ice cream, nut, whipped cream, hold the cherry.

  • greenbrier

    Oh, Baileys…I don’t remember the candy, but the butterscotch and the hot fudge, and yes–those icy silvery metal dishes…

  • rundfunk

    As far as chocolate goes, I am a sucker for those little dark chocolate squares from the folks at Dove. Just the right size, and bitter, but not too bitter. Not a fan of milk chocolate anymore, but I will make an exception for the one I found while in England — Crunchie.

    What about candy cigarettes? That was my $.10 fix as a kid. The packages looked like actual cigarette packs, and I held them as if I was smoking a cigarette. I am not a smoker, but doesn’t it seem like a bit of “Lil’ Smoker in Training” going on there?

  • kgs

    Keepmoving’s logic is correct. Chocolate has anti-aging properties derived from a special ingredient, cocodorphin. Mixing chocolate with substances such as butter, sugar, and candied fruit stimulates a chemical reaction that activates the cocodorphin, which then on ingestion bonds and strengthens the body’s platelets, as well as its aplets and cotlets. The properties of cocodorphin wear off after about 24 hours, which means for best effect you should eat chocolate every day. I am a librarian and ergo rarely wrong about such things.