Even if you’re not a huge fan of scary books and horror movies, or of dressing in costume, or of Halloween music like…um, “The Monster Mash” is the only one that comes to mind–it’s easy to like October 31st for one major reason: candy. If, like us, you have a sweet tooth and your eyes light up at the sight of a fun-size Baby Ruth bar (it’s an exceptionally underrated candy!), you may enjoy these five factoids about Halloween sweets that are sure to impress trick or treaters who come to your door.
- Reese’s Peanut Butter Cups are the most beloved Halloween candy in the country, but they originally shared billing with other treats as part of an assortment of candies sold by H.B. Reese in 1928, which included coconut cream, raisin clusters, and chocolate-coated dates. But the light of the peanut butter cup star couldn’t be dimmed for long: as they were by far the most popular item, and Reese was a good businessman, he began to sell them on their own in 1935.
- If Brach’s laid out all of the candy corn kernels it sells every Halloween end to end, it would be enough to circle Earth…4.25 times. Great news if you’re a fan of candy corn, but a sort of disturbing image if the saccharine taste grates on you.
- Who doesn’t love finding a good Kit-Kat when they go trick-or-treating? Did you ever wonder what the filling is made of? It’s lighter in color and has a more crumbly texture than the chocolate coating, but it’s still chocolate, right? The truth is: it’s actually mashed up Kit-Kats! All candies that are deemed “imperfect” by quality control go on to be used as filling for a new batch of candy bars.
- New York’s favorite Halloween candy is…SweetTarts? The tart treat came about as a request by customers–specifically by parents who felt that Fun Dip and Pixy Stix, candies made by SweetTarts’ parent company Sunline, Inc., were too messy so a solid version, using the same recipe as Pixy Stix, was created in 1960.
- Sure, there may be dozens of M&M varieties on shelves now (including pumpkin spice and the confusingly spelled, albeit delightfully punny, cookies and screem), but the first spinoff flavor, Peanut M&M, didn’t launch for a full 15 years after M&Ms made their debut–and co-creator Forrest Mars couldn’t even taste test because of a nut allergy.
If you’ve got a craving for candies and are in a D.I.Y. mood, we recommend the following titles:
I’m Just Here For Dessert, by Caroline Khoo–from meringues and macaroons to salted caramel, Caroline Khoo of Nectar and Stone shares her favorite sweet recipes.
Lollipop Love: Sweet Indulgence with Chocolate, Caramel, and Sugar, by Anita Chu–from simple lollipops to decadent and complex combinations of flavor, this book teaches readers how to mold, color, and craft lollipops.
There’s Always Room for Dessert: Recipes from the Chocolate Room, by Naomi Josepher–dozens of chocolicious recipes from the owner of Brooklyn’s popular dessert cafe.
Unicorn Food: Rainbow Treats and Colorful Creations to Enjoy and Admire, by Cayla Gallagher–a dizzying array of candies, lollipops, cakes, and other sweet treats for those of us who grew up with Lisa Frank Trapper Keepers.