A note before you choose a lot. Our candy is made in one open kitchen with shared equipment. Cane sugar, dairy, soy lecithin and tree nuts all pass through that kitchen in the same week. If you are packing a gift for a household with a food allergy, read the notes below and write to the counter before a tin is packed.
Base ingredients by flavor house
Candy is a short list of ingredients handled well. Ours are listed here in the order they enter the kettle.
- Cream & malt
- Cane sugar, glucose syrup, sweet cream, milk powder, malted milk solids, Madagascar vanilla, cocoa butter, sea salt
- Phosphate fizz
- Cane sugar, glucose syrup, citric acid, tartaric acid, lime oil, lemon oil, cherry concentrate, beet color
- Twists & pillows
- Cane sugar, glucose syrup, invert sugar, egg albumen, gelatin, orange blossom water, powdered sugar
- Bark & barrel
- Cane sugar, glucose syrup, birch bark extract, wintergreen leaf oil, anise, sassafras, oak-aged spirit reduction
- Mint & pastille
- Cane sugar, glucose syrup, wintergreen oil, peppermint oil, cream of tartar, confectioners glaze
- Buttermilk caramels
- Cane sugar, glucose syrup, buttermilk, sweet cream, butter, vanilla bean, sea salt, soy lecithin
Allergen notes
These notes describe what is present in the kitchen and what a lot may carry. They are a craft disclosure rather than a certified allergen statement, and they are not dietary or medical advice.
- Milk: present in all cream and malt lots, buttermilk caramels and cream soda foam drops.
- Egg: present in all marshmallow twists and pillows, which are whipped with egg albumen.
- Soy: lecithin appears in caramels and in the chocolate finish on seasonal lots.
- Tree nuts: pecan and praline lots are pulled on the same marble and share cooling trays.
- Wheat and gluten: no wheat flour is used in the candy itself, though some seasonal gift assortments include a biscuit from a partner bakery.
- Alcohol: barrel-rested lots use a spirit reduction that is cooked off; a trace aroma remains in the finished drop.
If a household needs a single-flavor-house tin packed with fresh parchment and a dedicated tray, ask at the counter and we will tell you honestly whether we can meet that standard on the day.
Texture profiles
- Slow melt
- Cream drops and malt chews. Six to eight minutes on the tongue, tender bite, no snap.
- Soft pillow
- Marshmallow twists. Yielding, slightly springy, best within three weeks of packing.
- Glassy hard
- Barrel drops and pastilles. Clean snap, fifteen-minute dissolve, dry finish.
- Chewy phosphate
- Lime rickey and cherry phosphate chews. Firm chew, bright acid finish, holds up in a coat pocket.
Packing and sharing
Tins are packed the same week a lot is pulled, with parchment between layers and paper shavings in the outer carton. Batch codes are stamped on the lid so a recipient can match the candy to the note on our lot cards. If a tin is travelling as a care package, tell us the season and we will favor the glassy hard lots that arrive intact.
Keeping a tin well
- Store tins below 70 degrees and away from a stove or radiator.
- Keep the lid closed; hard lots pick up kitchen aromas within a day.
- Marshmallow twists are best inside three weeks; cream drops about ten weeks.
- If a cream drop blooms pale in cold weather, it is sugar and cocoa butter settling, not spoilage.
Asking about a lot
Write to hollisandfenncandy@gmail.com with the lot code from the card and we will tell you what went into it, when it was pulled, and how it is holding. The counter telephone is (563) 582-0147 on open days.