August 30, 2012

Jelly Beans of All Flavors



While fruity candy remains a universal favorite, more candy makers are defying traditional sensibilities to satisfy what scientists call kids’ “yuck factor”—the yuckier the better. With the right mix of chemicals, scientists can turn a plain sweet into a lick of hamburger, horseradish or even grass, all of which are replicated in a just-out-line of jelly beans fashioned by Jelly Belly after Harry Potter’s favorite sweets, Bertie Bott’s Every Flavor Beans. There’s also sardine (all that’s missing is the can) and—achoo—black pepper.1

On our travels to Heuvelton, New York (beginning of May 2012) Monte and I ate at The Jelly Beans Restaurant in Painted Post, New York.

The waitress mentioned that a groups of students dine at the Jelly Beans Restaurant during field trips. One such group presented the restaurant with an art/history project comprised of jelly bean cutouts with messages, about jelly bean history, lettered on them. I surfed the Internet to share details with you.


The beginnings of Jelly Belly Candy Company is traced back to a family named Goelitz. When two young brothers emigrated from Germany to make their mark in America, they set the family on its candymaking course. In 1869, just two years after arriving in America, Gustav Goelitz bought an ice cream and candy store in Belleville, Ill., and his brother, Albert was sent out in a horse drawn wagon to sell their sweets to nearby communities.2

The family’s second generation created a new type of candy, then called “buttercream” candies. They also created Candy Corn, which they’ve made since 1900.

The great-great jelly bean ancestor first appeared in the 1800s, but jelly candies of one kind or another have been around for thousands of years. “Turkish delight, ” a citrus, honey and rose water jell, has been putting smiles on kids’ faces since (more…)

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