Candy bar

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A Planters Peanut Bar. Some candy bars do not contain any chocolate. Planters-Peanut-Bar.jpg
A Planters Peanut Bar. Some candy bars do not contain any chocolate.

A candy bar is a type of portable candy that is in the shape of a bar. The most common type of candy bar is the chocolate bar,[ citation needed ] including both bars made of solid chocolate and combination candy bars, which are candy bars that combine chocolate with other ingredients, such as nuts, caramel, nougat, or wafers.

Contents

Many varieties of candy bars exist, [1] [2] and many are mass-produced. [3] [4] Between World War I and the middle of the 20th century, approximately 40,000 brands of candy bars were introduced. [1] [5]

Chocolate bars

Goo Goo Clusters, a combination chocolate candy bar. Goo-Goo-Cluster-Split.jpg
Goo Goo Clusters, a combination chocolate candy bar.
A Cadbury Dairy Milk Caramel bar in its foil wrapper Cadbury-Dairy-Milk-Caramel-Bar.jpg
A Cadbury Dairy Milk Caramel bar in its foil wrapper

A chocolate bar is a bar-shaped piece of chocolate, which may also contain layerings or mixtures of other ingredients. A wide variety of chocolate bar brands are sold. A popular example is a Snickers bar, which consists of nougat mixed with caramel and peanuts.

The first chocolate tablets were produced in the early 19th century. [7] [8] In 1830, Kohler started producing hazelnut chocolate. [9] In 1866, Fry's Chocolate Cream became the first mass-produced combination chocolate bar. [10] The Goo Goo Cluster was the first mass-produced combination bar in the United States, including marshmallow, nougat, caramel, and roasted peanuts. [6] In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.

Non-chocolate candy bars

The Big Hunk Bar is a flat bar of nougat with peanuts. Big-Hunk-Bar.jpg
The Big Hunk Bar is a flat bar of nougat with peanuts.

Candy bars containing no chocolate include:

See also

Related Research Articles

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<span class="mw-page-title-main">Chocolate bar</span> Confection

A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.

<i>Turrón</i> Southern European nougat confection

Turrón, torró or torrone is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain and Italy.

<span class="mw-page-title-main">Reese's Peanut Butter Cups</span> American candy made by Hersheys

Reese's Peanut Butter Cups are an American candy by the Hershey Company consisting of a peanut butter filling encased in chocolate. They were created on November 15, 1928, by H. B. Reese, a former dairy farmer and shipping foreman for Milton S. Hershey. Reese was let go from his job with Hershey when the Round Barn which he managed was shut down for cost-saving measures. He subsequently decided to start his own candy business. Reese's are a top-selling candy brand worldwide, with $3.1 billion in annual sales.

<span class="mw-page-title-main">Hershey bar</span> American chocolate candy bar

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<span class="mw-page-title-main">François-Louis Cailler</span> Swiss chocolatier (1796–1852)

François-Louis Cailler was a Swiss entrepreneur and early chocolatier who founded Cailler, the first modern brand of Swiss chocolate and the oldest still in existence, in 1819.

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<span class="mw-page-title-main">PayDay (confection)</span> Candy bar containing peanuts and caramel

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The Hollywood Candy Company, or Hollywood Brands, was an American confectionery company formed in Hollywood, Carver County, Minnesota, in 1912 by Frank Martoccio.

References

  1. 1 2 Norris, Susie; Heeger, Susan (2013-03-19). Hand-Crafted Candy Bars: From-Scratch, All-Natural, Gloriously Grown-Up Confections. Chronicle Books. p. 13. ISBN   978-1-4521-0965-7.
  2. ↑ Insel, Paul; Ross, Don; McMahon, Kimberley; Bernstein, Melissa (2010-04-07). Paul Insel, Don Ross, Kimberley McMahon, Melissa Bernstein. Jones & Bartlett Publishers. ISBN   978-0-7637-9376-0.
  3. ↑ Kiplinger's Personal Finance. Kiplinger Washington Editors. December 1947. p. 20.
  4. ↑ Aaseng, Nathan (2005-05-31). Business Builders In Sweets and Treats. The Oliver Press. p. 28. ISBN   978-1-881508-84-7.
  5. ↑ Insel, Paul; Ross, Don; McMahon, Kimberley; Bernstein, Melissa (2010-04-07). Nutrition. Jones & Bartlett Publishers. ISBN   9780763793760.
  6. 1 2 Kawash, Samira (2013). Candy: A Century of Panic and Pleasure. Faber and Faber. pp. 152–153, 156–157, 163. ISBN   9780374711108.
  7. ↑ Barel, Michel (2021). Du cacao au chocolat: L'épopée d'une gourmandise. Éditions Quæ. p. 102. ISBN   9782759233793. Le premier est François-Louis Cailler, l'inventeur de la tablette de chocolat telle que nous la connaissons aujourd'hui.[The first is François-Louis Cailler, the inventor of the chocolate tablet as we know it today.]
  8. ↑ Petit, Élisabeth (29 December 2014). "Menier, une dynastie pour le chocolat". Ouest-France . Archived from the original on 22 May 2022. Retrieved 22 May 2022. Les premières formes de tablettes, enveloppées de papier blanc, voient le jour. En 1836, Menier lance une tablette à six divisions semi-cylindriques. Le succès est au rendez-vous.[The first chocolate tablets, wrapped in white paper, are created. In 1836, Menier launched a tablet with six semi-cylindrical divisions. Success is on the way.]
  9. ↑ Hermé, Pierre (2019). Le Larousse du chocolat. Editions Larousse. p. 44. ISBN   9782035981820. Les noisettes furent les premiers fruits à être ajoutés dans le chocolat solide, une innovation suisse due à Kohler en 1830.[Hazelnuts were the first fruits to be added to solid chocolate, a Swiss innovation due to Kohler in 1830.]
  10. ↑ Mintz, Sidney (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 157.

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