Beth Kimmerle's Candymonium: October 2015

Thursday, October 29, 2015

Chew On This!

Fox News features food topics in their Chew On This segment and they wanted to discuss Candy Corn, of course.

It’s striped, it’s multicolored, it’s conical, and nothing says Halloween quite like Candy Corn.

That is why it’s capitalized.

Happy Halloween!

Friday, October 23, 2015

If you've ever ruminated on a wrapper than read this!

Halloween is always a time of year when people want to talk about candy.

This year especially so. I felt I needed to clarify some topics that seemed somewhat sugar coated so I wrote this article for the Washington Post.

Or, skip the article and watch the video!

Thursday, October 15, 2015

It's true, I fell in love first with All Sorts and then my affinity grew. Read more about my love of licorice; BLACK licorice in this Forbes Magazine article on-line.

Also discover more about licorice at Miette, a beautiful candy store in San Francisco.

Enjoy!

Friday, October 2, 2015

SUNAE joins the collection

I am very happy that I found NOASHI, an artist who does sand painting (called SUNAE in Japan). Watch this amazing video on how to make SUNAE here. Candy Girl and Life of Paper Plane have found a special home in New York.

Welcome to CANDYMONIUM for confectionery contemplations!

Beth Kimmerle began her career in food product development with Fannie May Candies before working with Starbucks Coffee Company. Today, she is considered a confectionery expert and she serves the industry as a consultant, writer, and speaker. As a food and beverage consultant she has worked on global, marketing projects from innovation to branding for industrial to artisanal clients.

Beth is also the author of four books documenting the history of America's confectionery industry. She's shared her expertise and culinary skills on the Food Network, History Channel, National Public Radio, NBC's The Today Show, and Martha Stewart Living.

When Beth is not musing about candy, she's making it. She's a regular candy making instructor at the Institute of Culinary Education in New York City, she's also lectured at The Chicago History Museum, Princeton University, and the University of Chicago.

Beth holds a confectionery food science certificate from University of Wisconsin and a Sensory Science certificate from International Food Technologists.