Hammond's Candies All Natural Candy Cane Gingerbread 2 oz. (56 g) (7 Inches Tall)
Hammond's Candies All Natural Candy Cane Gingerbread are handmade, gluten-free, kosher treats to help celebrate the holidays. Imagine waking up Christmas morning and discovering Santa has left one of Hammond's All Natural Gingerbread Gourmet Candy Canes in your stocking!
Are there any non-disclosed processing ingredients in your hard candy?
Yes, there are two. Hammond's adds about 1 ounce of a partially hydrogenated vegetable oil blend (palm, cottonseed, palm kernel) to each batch of candy as an anti-foaming agent. This oil is completely used up in the manufacturing process. They also use glycerin, 99.5% USP as the carrier for colorants. A 70 pound batch of candy typically has about 50 grams of the color/glycerin blend.
Do you use any artificial preservatives in your candy?
No. Hammond's does, 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.
Do you use titanium dioxide for your whites in the hard candy?
No. Hammond's simply pulls their candy long enough to mix in tiny air bubbles, which gives the candy its white appearance. They don't even keep titanium dioxide in the building!
My hard candy looked beautiful when I bought it, but now it looks runny. Why?
Like all hard candies, Hammonds candy is hygroscopic, and begins to degrade when moisture is allowed to enter the sugar structures. They are fortunate in Denver to have relatively low humidity because it keep their candy dry and shiny. Once hard candy is removed from its protective, plastic coating, it will begin to degrade in hot or humid environments. Even in their storage facilities, where the humidity is typically lower than 40%, they experience some degradation.
What allergens are in your candy?
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 soft candies. Because Hammond's Candies is a small company with a small kitchen, they sometimes share equipment used in making candy with allergens and without. If you have severe allergies to nut, soy, and dairy ingredients, they do not recommend that you eat this candy.
What are the ideal storage conditions for my candy?
Hard candy 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 candy, keep them in an airtight, plastic container with the desiccant that came with it. It's best to keep hard candy at room temperature. Don't store these products in the refrigerator! The moisture will ruin the hard candy and bringing chocolates out from the cold into ambient temperatures can cause sugar bloom, which is when moisture condenses on the outside of the candy and causes the fats to separate from the sugars. Keep your candy in its original packaging as long as possible. The air in there is probably drier than your own and will help lengthen the good looks of the candy.
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 ingredient. Semi-sweet has no milk about 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.
What is the white packet that came in my candy bags?
Hammond's uses silica packets to desiccate the air inside the bags. The hope is to trap whatever moisture there is in the air in that packet, rather than the candy. The silica packets are FDA approved, but don't eat them!
What is used to color your all-natural line of candies?
Developed for the demand of a gourmet candy with no artificial colors or flavorings, Hammonds has developed a line of All-Natural candies. Following is a list of the ingredients used to color this delicious line of all natural candies:
- Red & Pink colors: Red Beet Powder
- Purple colors: Red Cabbage Extracts
- Orange colors: Orange plus other fruit extracts
- Yellow colors: Turmeric Powder (a spice)
Why does the candy coal turn my mouth blue? It is harmful?
Hammond's Candy Coal has more dye added to it than any other candy they make. They use a blend of Blue 1 and a certified black shade which is made of blue 1, yellow 5, and red 40. They add more dye to this product so that it gives the look of real coal. Because they use water-soluble dyes in their candy, the dye dissolves in your mouth as well. Although it gives you an odd look, it is not harmful and will eventually fade. This also makes it easier for adults to pick out the naughty boys and girls.
Over the past 90 years, the "Mile High" city of Denver 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 anymore 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 he 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 than quality." This focus on quality kept Hammond's modest factory on Platte River Street open, and making a profit, throughout the entire Depression.
In the 1930s, a friend of Carl's invented a delicious confection: a bite-sized, soft marshmallow surrounded by succulent caramel. Carl loved the product, and purchased the recipe to produce in his factory, naming it the "Mitchell Sweet" after his friend. The Mitchell Sweet became the signature candy in the Hammond's line, and this remains the case today.
In 1945, Carl's son, Carl T. (Tom) Hammond, Jr. and his wife June arrived in Denver, after Tom was discharged from the Navy at the end of World War II. Tom went from being Chief Petty Officer to apprentice candy maker. June soon learned the candy business and joined the family business.
In 1948, Hammond's Candy Company moved to a new Denver location, at Bryant Street and West 29th Avenue. After Carl passed away, Tom took over the helm, and the business continued to flourish under his direction.
In 1967, Tom continued to expand factory operations, purchasing an enrober, a machine used to coat treats in chocolate. Each of Tom's four sons worked in the business at one time or another, but it was Robin, his only daughter, who chose the candy business as her career.
In 1983, Robin's husband, Emery Dorsey IV, joined the business and learned the art of candy making from Tom. When Tom passed away, Emery took over the management of the candy factory. With the help of his wife and mother-in-law, he carried on the Hammond's tradition of candy making for another 16 years.
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 peppermint 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. Hammonds 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 in the first Saturday in December.
In 2004, Hammond's moved to its current location, a 35,000 square foot facility, just north of downtown Denver on Washington Street and 58th Avenue.
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 Story. Orders now come in daily from such national companies as Whole Foods, Nordstrom's, Dean & Deluca, Cracker Barrel and hundreds of local and regional specialty shops across the world. Hammond's world-famous candy canes can be found in Canada, England, Spain, Italy, Dubai, Kuwait, Japan, Korea, Israel and other areas around the world.
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. They offer a huge variety for one small company, but (as Carl Hammond believed) it's much more fun this way!