The history of Easter candy - FOX 10 News | fox10phoenix.com

The history of Easter candy

Updated: March 28, 2013 03:33 PM EDT
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
  • FOX 10 Arizona Morning's Food & RecipesMore>>

  • Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
  • Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
  • 4th of July desserts using 4 ingredients

    4th of July desserts using 4 ingredients

    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
  • Past stories from SaveurMore>>

  • Putting heat to meat

    Putting heat to meat

    Among burger aficionados, no question is more hotly debated than that of which cooking method produces the tastiest results.
    Among burger aficionados, no question is more hotly debated than that of which cooking method produces the tastiest results.
  • The love of tea

    The love of tea

    Wherever you are in India, you're never far from a tea vendor peddling chai, a sweet, milky tea, from trays of steaming glasses.
    Wherever you are in India, you're never far from a tea vendor peddling chai, a sweet, milky tea, from trays of steaming glasses.
  • Cape Town's classic shake

    Cape Town's classic shake

    This avocado-mint milkshake from South Africa makes a cooling summer treat.
    This avocado-mint milkshake from South Africa makes a cooling summer treat.


By Samira Kawash


Lent, the period leading up to Easter, is traditionally a time for penitence and self-denial, and there's nothing like the deluge of candy that arrives Easter morning to help compensate for those weeks of lost pleasures.

Easter is a major candy holiday, lagging behind only Halloween in sales volume. It wasn't always so.

While the other dishes that adorn the Easter table and filled Easter baskets—spring lamb, dyed eggs, and hot cross buns—all trace their origins to the pagan spring festivals of ancient times, candy is a newcomer, dating back just to the 1800s, when European candy-makers first started hand-crafting chocolate eggs for the holiday.

Candy eggs were wildly popular, and by the late 1800s, fine candy makers in major U.S. cities were offering chocolate eggs both hollow and filled, jelly eggs, and exquisite panorama eggs of sugar, icing, and paper for the Easter holiday.

But it was only in the early 20th century when innovations in candy-making allowed manufacturers to produce novelty Easter candies on a massive scale—rabbits in every pose, chickens roosting and strutting, nests and eggs of every description—that they became Easter basket staples.

By the 1920s, the demand for special Easter candies was so great that factories were reported to spend all their time from the beginning of the year until Easter stocking up to meet the demand.

Since then, a basket full of sugary factory-made treats has become a beloved American tradition. You can of course fill your basket with whatever you like, but to my mind the best Easter candies are the classics, candies that were first invented for the holiday.


See the history behind 8 classic Easter candies »




Samira Kawash is the author of
Candy: A Century of Panic and Pleasure, to be published by Faber and Faber in October 2013. You can read more of her meditations on candy in history and culture on her website, candyprofessor.com.  

 

© 2013 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

KSAZ-TV & KUTP
511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices