Sweet Reading From The NY TImes

Ever wonder what 's behind the science of candy and flavoring it?Or what people around the world like? Or how it's even made. Spoiler alert. Tomorrow's New York Times Sunday magazine is devoted to candy - all sorts.it's their version of a big bowl of Halloween treats.

The articles are interesting and not , from a foodie's a sweet tooth's perspective.There are pieces on how candy is made along with that curiosity from Finland - salmiakki - salted licorice. Samin Nosrat who usually writes for the Wednesday Food section has an interesting article about tasting a candy's flavors. It's an eye opening account of sampling different flavors and how he rediscovered green Haribo gummy bears, his least favorite turned to his new most favorite. even more eye opening is Mark Binelli's venture into the world of salty licorice. (you can find it on Amazon, surprisingly Lolli & Pops doesn't sell it - yet).This mix of anise and either hydrogen chloride or hydrochloric acid is not for the faint of heart. It's can be eye watering at times and throat cleansing, something the author found out. Another article - more of a pictorial  features scenes from a Brazilian candy factory  which is riveting with pictures of how fillings and lollipops are made. Read about  food writer and famous chef, Tejal Rao's article about how the simple Kitkat Bar took over Japan. They turned making it into a high art with such wild flavors as banana and wasabi .They even have a dark chocolate one that would be a big seller here in the States.

Yet it's the piece on international candy that's the star of this issue. Most of the countries of the world are represented with a picture of their favorite sweet and a small write up. Twizzlers is the US's most  eaten treat.(although many would argue that, preferring Hershey's Kisses or DumDum Lollipops). Some international goodies have been in America's mouth for years. One stand out is the rich and creamy Baci from Perugina. This classic came about in 1922, when Luisa Spagnoli, gathered up leftover hazel nuts and put them atop whipped milk chocolate and nuts. Spanish favorite Chupa Chups, those wildly flavorful lollipops have been the darlings of celebrities like Madonna and the common folk. Unfortunately Canada's favorite Coffee Crisp, a kind of coffee flavored KitKat has yet to make it here, Some candies, like India's Pass Pass Pulse reflects the country's taste. These are raw mango flavored lozenges with a masala bomb - a mixture of strong spices that have a sulphuric taste. Even wilder  is Durian candy from Malaysia. This is made from a foul smelling fruit that gives the candy a bizarre combo taste of custard and garlic.Ghana  and South African actually prefer pastilles and licorice instead of the chocolate grown there.

Candy is dandy. We all know that. The Sunday Times Magazine explains why everyone around the world thinks that.