When you think of candy with alcohol, you might imagine those old-fashioned chocolate liqueurs that pop up during the holidays. But today’s booze-inspired sweets are a whole new ballgame.
Wander into a modern candy shop, and you’ll see gourmet treats infused with wine, beer, spirits, and even cocktails, all crafted with creativity and flair.
So why is alcohol-infused candy booming? It’s a blend of greater accessibility, collaboration, and the rise of the artisanal candy movement.
Why Boozy Candy is Gaining Popularity
The craft candy scene is maturing, with chocolatiers and candy makers exploring unexpected flavor combinations.
According to David Nilsen, author of Pairing Beer & Chocolate A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together, artisanal chocolate has no complex rules.
This freedom lets candy makers get creative and blend nostalgic flavors with a grown-up twist.
Sugarfina, one of the earliest to hop on the trend, is known for its Champagne and Lemon Drop gummy bears, which remain wildly popular. Sugarfina’s marketing director, Payton White, says that spirit-inspired flavors bridge the gap between childhood memories and adult tastes.
For example, their vodka-infused Martini or Bourbon-flavored gummies evoke nostalgia while satisfying a more sophisticated palate.
Crafting Boozy Confections Through Collaboration
Boozy candy often starts with partnerships between local candy makers and beverage producers. Chocolate makers frequently collaborate with wineries, breweries, and distilleries to create these treats. This proximity inspires new products and helps candy makers strike the perfect balance between sweet and boozy.
Take Ritual Chocolate, which started in Denver—a city rich with craft breweries and distilleries. Founder Anna Seear describes how they’ve collaborated with local producers like High West Distillery to create their Bourbon Barrel Aged chocolate.
By infusing cacao nibs in bourbon barrels, they achieve a unique flavor that embodies the spirit of chocolate and whiskey.
Similarly, the House of Knipschildt partners with nearby businesses to produce cocktail-inspired creations. Their Espresso Martini Bonbons, made with BouverieCV’s chocolate liqueur, are crowd-pleasers.
Mike Klein, Knipschildt’s director of operations, says these partnerships happen organically and allow them to play around with flavors like Aperol Spritz in caramel form.
Burial Beer and French Broad Chocolates have forged a close partnership in Asheville, North Carolina. Burial uses French Broad’s cacao nibs in its beers, while French Broad incorporates Burial’s beers into its chocolate bars.
French Broad’s Jael Skeffington credits these collaborations with creating innovative products that bring out the best in both companies.
How Alcohol Gets Into Candy: Techniques and Approaches
Once inspirations and collaborators are chosen, candy makers must figure out how to incorporate alcohol without compromising the candy’s texture or flavor.
Nilsen explains that directly adding liquid alcohol to chocolate won’t work, as it causes the chocolate to separate. Instead, many candy makers soak cacao nibs in alcohol.
For chocolates with creamy fillings, like Knipschildt’s Aperol Spritz caramels, makers add the spirit to the cream and cook it down.
This process strengthens the flavor and ensures the alcohol content remains below 0.5%, which is essential for legal reasons for the more adventurous, ingredients like malt grains or even hops are incorporated directly into the chocolate, resulting in bars with a unique, hoppy character.
Notable Booze-Infused Candy Brands to Try
- Sugarfina: Known for their fun, colorful gummies, Sugarfina offers flavors like Champagne, Cosmopolitan, and soon-to-be-released Spicy Margarita. These treats have a playful element that captures the best of childhood candy with a cocktail-inspired twist.
- Ritual Chocolate: Famous for its Bourbon Barrel Aged chocolate, Ritual also experiments with other spirits. Their Gin Juniper Lavender bar is infused with botanical flavors, making it a favorite for gin lovers.
- House of Knipschildt: This Connecticut-based brand crafts bonbons inspired by classic cocktails. Try their Espresso Martini Bonbons or Aperol Spritz caramels for a rich, indulgent experience.
- French Broad Chocolates: French Broad frequently collaborates with local breweries in Asheville to create unique flavors. Their Bonbon of the Month Club offers subscribers a taste of their limited-edition beer-infused chocolates.
- Dick Taylor Craft Chocolate: Using techniques like air infusions, this brand creates unusual bars like Vanilla Citrus Stout, which incorporates Cascade hops for a bright, hoppy flavor.
Experimenting with Booze and Chocolate Pairings
Once you’ve tried some of these boozy chocolates, it’s time to get adventurous with pairings. For example, Sugarfina’s Champagne gummies go great with a glass of bubbly, while Ritual’s Bourbon-infused chocolate can be savored alongside a whiskey cocktail.
Nilsen also recommends pairing hop-infused chocolate with maltier, less hoppy beers like an Oktoberfest. There’s no wrong way to experiment; you may discover a surprising match.
With the worlds of craft chocolate and alcohol continuing to intersect, the possibilities for delicious new combinations are endless.
The Future of Boozy Candy
As craft chocolate and alcohol industries grow, candy makers and beverage producers will keep pushing the boundaries of flavor. New collaborations mean we can look forward to even more inventive sweets hitting the shelves.
So, next time you’re craving something sweet with a grown-up twist, explore the world of alcohol-inspired candy.
Whether it’s a gin-infused chocolate bar or a whiskey-flavored bonbon, there’s something for everyone in this exciting new genre of confections.
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