July 2013
Village Candy-gram
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Village Candy
344 Beaver Street
Sewickley PA
Tues - Sat 10-5
Wed 'til 8 
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New Chocolate in Store
Candy By The Pound Corner
Chiller Theater
Son of Candy Alphabet
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Greetings Fellow Candy Lover!   

July starts off with a 4th bang, and then settles into some really dog breath days. However, believe it or not, there are some candy holidays on the horizon. July 7th is Chocolate Day, the 15th is Gummi Worm Day, 20th - National Lollipop Day, and National Milk Chocolate Day (as opposed to the previously mentioned nonspecific "chocolate day") is July 28th. This from the National Confectioners Association (I kid you not!). So in spite of the hit-or-miss thunderstorms and the steam bath that is the greater outdoors, pick up some candy to celebrate these "holidays," and while away the evenings chewing and chasing fireflies (hopefully not in the same action)!
Sulpice Chocolate
Tastes As Good As It Looks

Sulpice Chocolat

Sulpice Chocolat (pronounced like "gull-peace") is a Chicago-based artisan chocolate house specializing in the world's first designer, painted chocolate bars. By individually decorating each bar with one of their signature splatter painted or marbleized designs, they aim to enrich the chocolate experience by inspiring both taste and sight.


Each one of their decadent chocolate bars are individually crafted with premium quality chocolate couverture - the same chocolate used to make truffles at chic boutique chocolate shops, and the finest nuts and spices. They then go one step further to enhance their chocolate by creating modern and exotic flavors such as Chai Tea Spice and Pistachio with Cardamom & Orange Essence. They also do the modern classics like roasted almonds with pink Himalayan sea salt and a spicy dark chocolate with cinnamon, cayenne and chipotle chili peppers.  Each one of their flavor profiles were developed by their owner/head chocolatier and inspired by her days as a pastry chef when she frequently created new and inspired flavor combinations for her renowned plated desserts.


At Sulpice Chocolat, they believe that each and every taste experience is enhanced when it is matched by pure beauty. This is why every Sulpice Chocolat chocolate bar is individually hand-painted with one of their signature splatter painted or marbleized designs - ultimately resulting in a total and unparalleled visual chocolate experience.  Because of their unique take on chocolate bars and their belief that "chocolate should be an experience, not just a guilty pleasure", Sulpice Chocolat's line of painted chocolate bars was included in the 53rd Annual Grammys gift bags as the Official Chocolatier. Come on down and check 'em out!

Candy By The Pound Corner
A Taste 'o the Beach Fralinger's Salt Water Taffy

Nothing says summer and beach time like salt water taffy, and Village Candy is, for a limited time, stocking Fralinger's, the name synonymous with the beach!

A little history lesson: Atlantic City candy store owner David Bradley's shop was flooded during a major storm in 1889, and his entire stock of taffy was soaked with salty Atlantic Ocean water. When a young girl came into his shop and asked if he had any taffy for sale, he is said to have offered some "salt water taffy." At the time it was a joke, because all his taffy had been soaked with salt water, but the girl was delighted. She bought the candy and proudly walked down to the beach to show her friends. Salt water taffy was born.


Joseph Fralinger popularized the candy by boxing it and selling it as an Atlantic City souvenir. Fralinger's first major competition came from candy maker Enoch James, who refined the recipe, making it less sticky and easier to unwrap. Enoch must have been an Atlantic City name thing, since that's also the main character's name in the HBO series Boardwalk Empire. James also cut the candy into bite-sized pieces, and is credited with mechanizing the "pulling" process. Both Fralinger's and James's stores still operate on the Atlantic City boardwalk.


Some Other New "By The Pound" Treats

Gummi Fried Eggs 

Gummi Fried Eggs look like the real huevos. Just put 'em on a plate with a side of home fries, and you'd never know. Best we could figure is that they taste like gummi. Not bad, just not specific. And that's no yolk (taste, that is). 

Gummi Chicken Feet


We always see chicken feet at Dim Sum restaurants, obviously not in the gummi form. But these gummies are as close as I'll ever come to actually eating them. So what came first, the feet or the eggs (see above)?


Brach's Cinnamon Disks

Brach's Cinnamon Disks are a tried and true hard candy with some heat!  They're perfect for your purse or for filling candy dishes.


Although there are many varieties of cinnamon candies, few are as sought after as these. 


  Mini Cow Tales


In 1917, R. Melvin Goetze, Sr. made chu-ees (Caramel Creams without the center) at home, which soon developed into the first Caramel Creams, when the center was added. His company was known at the time as the Baltimore Chewing Gum Company, which had started in 1895. The following year, Caramel Creams were produced and put on the market. Many people called them "bull's eyes." It wasn't until the 40s that they started manufacturing Caramel Creams exclusively, and in 1958 the company changed its name to Goetze's Candy Company. In 1984 the company came out with Cow Tales. Basically, if you cut a Cow Tale into bite-sized sections, you get the "bull's eye" caramel creams. We now have mini Cow Tales by the pound.

Chiller Theater
A report on all things sodarific: what's new in the fridge, tastings and interesting tidbits from the world of bottled effervescence.
About Time for Another Tasting
The Cream Shall Rise


Capone Cream sodas are a popular summer treat, especially when topped with a scoop of ice cream. There's nothing quite as refreshing, sometimes with a squirt of chocolate syrup. So in honor of this dog days tradition, we're gonna host our 4th cream soda tasting. 


This tasting will occur on Saturday, July 27 from 5:30 to 6:30 pm, and, as always, it's free, but you must register.  So register now!


We've been stocking up on Cream Sodas, and we're at a point where we are confident we can pull together an excellent sampling. We have more than the 17 varieties our cooler holds (secreted away at a secure, off-site location), and we always try to audition different varieties at each of our tastings.


According to our friends at Wikipedia, a recipe for cream soda - written by E.M. Sheldon and published in Michigan Farmer in 1852 - called for water, cream of tartar, Epsom salts, sugar, tartaric acid, egg, and milk, to be mixed, then heated, and when cool mixed with water and a quarter teaspoonful of soda (sodium bicarbonate) to make an effervescent drink.

Alexander C. Howell, of Vienna, New Jersey, was granted a patent for "cream soda-water" on June 27, 1865. Howell's cream soda-water was made with sodium bicarbonate, water, sugar, egg whites, wheat flour, and "any of the usual flavoring materials-such as oil of lemon, extracts of vanilla, pineapple, etc., to suit the taste"; before drinking, the cream soda water was to be mixed with water and an acid such as tartaric acid or citric acid. 


In Canada, James William Black of Berwick, Nova Scotia was granted a U.S. patent on December 8, 1885, and a Canadian patent on July 5, 1886, for "ice-cream soda". Black's ice-cream soda, which contained whipped egg whites, sugar, lime juice, lemons, citric acid, flavoring and bicarbonate of soda was a concentrated syrup that could be reconstituted into an effervescent beverage by adding ordinary ice water.

In the U.S., cream soda is often vanilla-flavored and either clear or colored a light golden brown; but red, pink, orange and blue are also relatively common colors. In some places in the U.S. where the drink is made on location, especially in cafes, cream soda consists of soda water, vanilla syrup, and cream or half and half. In Canada, cream soda is mostly red and tastes like grenadine.  


So now that you know the historical cream soda lay of the land, don't forget to sign up for this exclusive event - register now!

Sewickley Night Market
And One More Thing...
Son of Candy Alphabet

Candy Alphabet Put away your search engines and give this letter a go. It appears almost exactly like this on a product currently among the offerings at Village Candy, though it's days may be numbered. It has been around quite some time, and if it's discontinued, it'll be one more icon that bites the dust.
Try to come up (on your own) with the name of this candy, and submit your guess in an email to candyalphabet@villagecandy.com. We'll collect entries in a large empty Dubble Bubble bucket and pick out one virtual winner. We'll publish that winning name in next month's newsletter, and and hopefully it will be you. Then you'll come pick up your fabulous prize.

Milk Duds
Last month's correct answer was Milk Duds, and it was submitted by Julian Zentek. Come collect your winnings!

Sean le Noble, from Hoffman and Company of Chicago, tried to manufacture a perfectly round, chocolate-covered caramel candy in 1926. The company's machines turned out confections that were somewhat less than round, so an employee called them "duds." The word "Milk" refers to the large amount of milk in the original candy. Two years later Holloway took over their production. Holloway then sold them to Beatrice Foods in 1960, who then offloaded them to Leaf in 1986. Hershey makes them today, after buying Leaf's North American confectionary in 1996. 

Village Candy is an old-time, new-fangled retail shop specializing in a unique selection of retro and current bulk and novelty candy, artisan chocolates, glass-bottled pop and candy-themed gifts. Oh, and remember customer service? It's back!

We are here Tuesday thru Saturday 10 am to 5 pm, but on Wednesday we stay late until 8! We are closed Sunday and Monday.