Candymaking in Canada. David Carr

      We acknowledge the support of the Canada Council for the Arts and the Ontario Arts Council for our publishing program. We also acknowledge the financial support of the Government of Canada through the Book Publishing Industry Development Program and The Association for the Export of Canadian Books, and the Government of Ontario through the Ontario Book Publishers Tax Credit program, and the Ontario Media Development Corporation’s Ontario Book Initiative.

      Care has been taken to trace the ownership of copyright material used in this book. The author and the publisher welcome any information enabling them to rectify any references or credit in subsequent editions.

       J. Kirk Howard, President

      Printed and bound in Canada. Printed on recycled paper. www.dundurn.com

      Except where noted, permission to reprint photographs was obtained from the following:

      All photographs of Nestlé products, personnel, machinery, advertising, etc., including “After Eight” and “Rowntree” brands, courtesy of Nestlé Canada Inc.

      All photographs of Neilson’s products, personnel, machinery, advertising, etc., including “No-Name” and “Cadbury” brands, courtesy of William Neilson Ltd. / Ltée.

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      Candymaking in Canada

       To Mom and Dad

      Acknowledgements

      Within hours of the good people at Dundurn giving the go-ahead for this book I was in my local telling a number of friends about the project for the first time. For two hours the table was consumed with talk of favourite candies both past and present. The conversation and the enthusiasm in which it was conducted signalled I was on the right track.

      Writing your first real book (I had previously done an in-house publication for a client) is a longer journey than one thinks. It encompasses not only those who help you from start to finish, but also those who supported you long before the first advance cheque. They are not always the same people, but they should be recognized nevertheless.

      It is incredible the number of friends and family members who have stepped up to the plate. Susan Puff and Ross Lewchuk, who weave their special magic in anything I take on. Norma Bishop and Ted Raspin, who selflessly gave time on this particular project no matter when I called, or what I needed. Chris Hernandez, who was available when the computer forgot to do what computers do and it looked like chunks of manuscript may have been lost.

      I would also like to thank friends like Stuart Irvine, Peter McLarty, Carol Manwell and Scott Turner, who have worked hard on projects that never came together, and remain a foundation for the one that finally has.

      Then there is the book itself. A large number of candymakers came forward to help with this project, and have been patient while I raided their archives and have held on to their precious photographs. These people provided me with raw material that, like chocolate or candy, had to be molded. And for that I offer special thanks.

      One final note. The history of chocolate and candy is a story of many conflicting dates and time frames (sometimes from the same source). I have done my best to ensure accuracy, but accept full responsibility for any errors contained in this book.

      1

      Letter From the Candy Counter

       “Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power . . . it is the best friend of those engaged in literary pursuits.”

      Baron Justus von Liebig

      Selecting a snack treat is not what it used to be. At the corner store, chocolate and candy are two islands in a sea of tempting alternatives that has expanded from potato chips and ice cream to include individual packages of cookies and crackers.

      The total candy market in Canada, including chocolate bars, boxed chocolates, cough drops, candied breath mints, and non-chocolate confections, is 2.3 billion. And what do we get in return for our money?

      Chocolate continues to dominate the candy counter, with close to 50 percent of the market. The bulk of those sales have been described by one European-based chocolate society as a “low-grade, cloying confection.” The difference between low-grade and high-grade chocolate is the amount of cocoa butter introduced into the recipe. The higher the butter count, the better the chocolate. Or so say the experts.