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  2. Candy cane - Wikipedia

    en.wikipedia.org/wiki/Candy_cane

    A striped candy cane being made by hand from a large mass of red-and-white sugar syrup. As with other forms of stick candy, the earliest canes were manufactured by hand. Chicago confectioners the Bunte Brothers filed one of the earliest patents for candy cane making machines in the early 1920s. [13]

  3. Chick-O-Stick - Wikipedia

    en.wikipedia.org/wiki/Chick-O-Stick

    Chick-O-Stick is a candy produced by the Atkinson Candy Company [1] that has been manufactured since the 1950s. It is made primarily from peanut butter, cane sugar, corn syrup, toasted coconut, natural vanilla flavor, and salt with no hydrogenated oils or artificial preservatives added.

  4. Farley's & Sathers Candy Company - Wikipedia

    en.wikipedia.org/wiki/Farley's_&_Sathers_Candy...

    The 13,000-square-foot (1,200 m 2) plant produced unwrapped, pure-sugar stick candy. In 1985, Bobs Candies acquired a competitor, Fine Candy, which had $4 million in annual sales at the time. In 1994 another 175,000 square feet (16,300 m 2) was added to the Georgia production facility to address capacity issues.

  5. Hard candy - Wikipedia

    en.wikipedia.org/wiki/Hard_candy

    A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane, lollipops, rock, aniseed twists, and bêtises de Cambrai.

  6. Bobs Candies - Wikipedia

    en.wikipedia.org/wiki/Bobs_Candies

    Bobs Candies was founded as the Famous Candy Company in Albany, Georgia, by investor Robert E. McCormack in 1919. [1] He changed its name to Bobs' Candy Company in 1924 and later dropped the apostrophe.

  7. Barley sugar - Wikipedia

    en.wikipedia.org/wiki/Barley_sugar

    [9] [10] [11] This 17th century barley sugar was made by boiling down refined cane sugar with barley water, and water. [12] Barley sugar became a popular sweetmeat with the French nobility, and was an important source of revenue for the convent and the town until the French Revolution, when the abbey was closed. [9]

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