I've been working on developing a small product line to offer up for the holidays (yes, it's time to start thinking about that). I know I'm definitely selling my sea salt caramels. I've been making a version of a Butterfinger candy bar that (in most peoples' opinions) is way better than the original - sugar, peanut butter, sea salt, 53% dark chocolate. Done.
I took a Facebook poll recently to see what kind of candy bar my friends would like to see. I got a lot of Twix, which, frankly, was a surprise. I don't personally care for Twix, but I can give it a shot. The other two winners were Whatchamacallit and Take 5, both of which I LOVE. I made an experimental batch of Whatchamacallits a few weeks ago, and they were pretty spot on. Peanut butter crispie, soft, salty caramel, dark chocolate. Simple and satisfying, they are a keeper.
I'm working on a version of a Take 5 in the coming days. If it works out well, which I'm sure it will, then I'll be selling those, as well.
I'm doing my first-ever food booth at an event in a few weeks. I posted about it recently, and I'm excited. I think it will be a great way to gauge what people think about my candies (I'm a little nervous, too, so please be nice!). Check out Pop Souk's website for more information.
Lastly, if you're reading this, whydontcha let me know what your favorite candy bar is?
3 comments:
Three Musketeers! Or anything with nougat, actually.
Dark chocolate covered caramel with a dash of chilly powder.YES chilly powder.Those Aztec's knew well the secret properties of chocolate/chilly combination,plus the connnoisseurs of atrisanal sweet indulgence will appreciate this combo.Set your self apart sometimes, helps the image of a company and you can always keep your commercial candy bars to keep your company going....... Have u ever experiment with PINK HIMALAYAN SALT?
cool! you must keep it up. I usually learn these things from gourmetrecipe.com. I hope you like the site , too! :))
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