Honeycomb Candy: The Little Bit of Science Behind the Crackle
Our Honeycomb is light, crisp, and full of tiny bubbles. Here is the simple bit of food science behind that familiar crackle and melt.
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Our Honeycomb is light, crisp, and full of tiny bubbles. Here is the simple bit of food science behind that familiar crackle and melt.
Read more →Our chocolate-dipped marshmallows bring together a soft, pillowy center and a clean chocolate shell, with a little food history tucked into every bite.
Read more →Penoche Fudge brings brown sugar, caramel warmth, and old-fashioned candy-making tradition to the fall candy case in Ferndale.
Read more →Orange and chocolate have a natural way of brightening each other. Here is why our Orange Cream feels at home in the candy case as fall begins.
Read more →Victoria Cream carries a little of Ferndale into every bite, with handmade opera cream, walnuts, brandy, and a chocolate shell.
Read more →Nougat has been made around the Mediterranean for over a thousand years. Here is the story behind our honey almond nougat, made the old-fashioned way with honey and almonds.
Read more →Our Salted Pretzel Toffee brings brown sugar toffee, dark chocolate, pretzels, and sea salt together in a piece with plenty of texture and balance.
Read more →If you have ever tried making fudge at home, you know it does not always stay smooth. Here is the candy science behind our fudge, made with cream from right here in the valley.
Read more →The Humboldt County Fair comes to Ferndale in August, and the Moo Bar, made with local cream and homemade marshmallow, is the candy we hand people on the way to the fairgrounds.
Read more →Our Cashew Toffee White Dipped combines buttery toffee, fresh cashews, and a creamy white chocolate coating in one crisp, nutty piece.
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