Hammond's Candies All Natural Dark Chocolate Marshmallow Egg - 1.6 oz. (42g)
Easter is fast approaching! Spring into the Easter spirit with Hammond's Candies' All Natural Dark Chocolate Marshmallow Egg. Make your Easter holiday a sweet one with Hammond's All Natural Dark Chocolate Marshmallow Egg. Hammond's All Natural Dark Chocolate Marshmallow Egg is a delicious, festive chocolate candy that is perfect to fill your Easter baskets with. Or, you can even add some excitement to traditional Easter egg hunts by hiding Hammond's All Natural Dark Chocolate Marshmallow Egg for an extra special, decadent treat!
Deliciously decadent Hammond’s Gourmet Candies and Chocolates have been a hometown favorite since the company was founded in 1920. Hammond’s handmade sweets for Easter are a true slice of Hammond’s history and a treat for anyone. Unlock your inner sweet tooth with Hammond's Candies.
Frequently Asked Questions:
Are any of Hammond's candies and chocolates Gluten free?
Yes! All of Hammond's candies are Gluten free.
Does Hammond's Candies use any artificial preservatives in their candy and chocolate?
No. They do, however, use citric acid, a natural preservative, to give tartness to their fruit flavored hard candies and to help breakdown carbohydrates in some of their soft candies, like chocolate covered cherries.
What allergens are in Hammond's candies and chocolates?
Hammond's hard candy does not contain any known allergens except certified and exempt (natural) colors (such as red 40, yellow 5). Some people with sulfate allergies have negative reactions to specific salts in certified dyes. Typical food allergens, such as soy and nut proteins, are commonly used in Hammond's soft candies (caramels, chocolates, popcorn, etc). Because Hammond's Candies is a small company with a small kitchen, they sometimes share equipment used in making candy with allergens and candy without. If you have severe allergies to nut, soy, and dairy ingredients, Hammond's does not recommend that you eat their candy or chocolate.
What are the ideal storage conditions for my chocolate?
Chocolate should be kept dry! It's not terribly sensitive to temperatures, although if you expose to high heat, it will eventually melt. If you have small pieces of chocolate, keep them in an airtight, plastic container with the desiccant that came with it. It's best to keep chocolate at room temperature. Don't store Hammond's products in the refrigerator! The moisture will ruin the chocolate and bringing chocolates out from the cold into ambient temperature can cause sugar bloom, which is when moisture condenses on the outside of the chocolate and causes the fats to separate from the sugars. Keep your chocolate in its original packaging as long as possible. The air in there is probably drier than your own and it will help lengthen the good looks of the chocolate.
What is the difference between Milk Chocolate, Dark Chocolate and White Chocolate?
Milk Chocolate and Semi-sweet (dark) Chocolate actually contain chocolate in a bitter form called chocolate liquor (there is no alcohol in this product). Milk chocolate has milk as an ingredient. Semi-sweet has no milk and has half the sugar as milk chocolate. White chocolate contains no chocolate liquor--in other words, it's not a chocolate product. It does contain cocoa butter which gives it a chocolate flavor. The higher the cocoa butter content, the more yellow the appearance and the better the flavor. If the color is a strong white color it probably does not contain cocoa butter, just artificial flavoring.
Over the past 90 years, the "Mile High" city of Denver, Colorado, has seen a number of fine chocolate and candy manufacturers come and go, but one special company is still very much in business.
On his first day of high school, a young man named Carl Hammond returned home and announced that he didn’t need any more education. “Fine,” his mother replied, “but you’re not going to lie around the house. Go get a job.” And that’s just what Carl Hammond did; he got a job…as an apprentice in a candy factory.
In 1920, after several years of learning the candy business, Carl T. Hammond, Sr. founded Hammond’s Candy Company in Denver. He was inspired to become an entrepreneur after creating his first original candy, Honey Ko Kos, chocolates topped with shredded coconut. In his first few years in business, Carl did it all: He developed the recipes, made the candy, sold the candy, and was his own office staff. Eventually, he hired someone to manage the store while traveled the West, selling his candy to other stores.
Business boomed during the “Roaring 20s.” While the Great Depression brought many changes, Hammond’s went right on selling candy, because even in those extremely trying times, people could usually find enough money for the simple and sweet pleasure of candy…but if people were going to buy it, it had to be good. Carl's motto was "Nothing is more important that quality." This focus on quality kept Hammond's modest factory on Platte River Street open, and making a profit, throughout the entire Depression.
In 1995, Hammond’s evolved from a local treasure to a national name, when Williams-Sonoma placed an order for hand-pulled lollipops, chocolate-covered toffee, and pepermint pillows, all of which quickly became best-sellers at the company’s many retail locations around the country.
In 1999, Hammond’s Candy was sold, and with the sale of the company came huge growth. Hammond's grew from a small factory with 10 employees, to a facility twice as large with over 60 employees. At this point, Hammond's also opened the factory to the public, offering free tours and an annual Candy Cane Festival, an event which is still held the first Saturday in December.
In 2007, a group of candy lovers led by Andrew Schuman, current President and CEO, took a close look at Hammond’s. Schuman, using his specialty retail experience and an entrepreneurial zeal very similar to Carl Hammond himself, saw Hammond’s as a “sweet" company, waiting to be taken to the next level and purchased the company. In just four short years, Hammond’s has doubled in size and continues to thrive under the new ownership. It now utilizes the services of over 120 employees and welcomes over 100,000 visitors a year! As the company has grown, so has its fame: Hammond’s has been featured on CNBC, in the Wall Street Journal, and in other national publications. Its products have been featured in magazines and advertisements, such as Martha Stewart Living and Every Day with Rachel Ray. The factory is frequently featured on television shows such as Food Network’s Kid in a Candy Store. In 2010, Hammond’s purchased McCraw's Candies, maker of that famous flat taffy you knew as a kid. McCraw’s has been selling its world famous taffy for well over a century. Mccraw's taffy is now manufactured and shipped from Hammond's Denver factory.
In 2011, Hammond's is thrilled to have entered the gourmet food arena with the launch of their succulent dessert dips and snack pretzels. Hammond's offers a huge variety for one small company, but (as Carl Hammond taught them) it's much more fun that way!