![]() One commonly cited (but unconfirmed) story claims that jelly beans were around by the time of the Civil War, when William Schrafft, a Boston candy maker, encouraged families on the home front to send them as treats to the Union troops. And as for who first got the bright idea of combining the almond’s hard sugar coating and the Delight’s squishy innards to produce the jelly bean, nobody knows that either. The origin of Turkish Delight is a mystery, though a common story attributes it to Bekir Effendi, an 18th-century Turkish confectioner, said to have invented a jelly-like candy flavored with rosewater and dusted with powdered sugar. ![]() By the 15th century, after the introduction of sugar to European kitchens, the nuts were coated instead with a hard shiny sugar casing-by way of a prolonged process called panning, in which up to 30 different layers of sugar syrup are applied one on top of the other, each only about a tenth as thick as a human hair. Jordan almonds, originally in the form of nuts coated with honey, are believed to date back to ancient Rome. Lewis’s The Lion, the Witch, and the Wardrobe. They’re believed to be the offspring of a pair of classic candies: Jordan almonds-those tooth-cracking, sugar-coated goodies so popular as wedding favors-and Turkish Delight, the sugar-powdered jelly candy that was Edmund’s downfall in C.S. Jelly beans have been a year-round treat for well over a century-though no one knows just exactly when they first arrived on the American candy scene. Collectively, every Easter, we munch up 16 billion of them. The jelly bean trails behind in third place, but it’s still a pretty hefty third. Number one is the chocolate bunny, of which 90 million are produced every year and number two is the appalling, but popular, marshmallow Peep, now available in the form of chicks, rabbits, and eggs. No Easter basket is complete without a sprinkling of jelly beans-though, to be fair, these chewy little tidbits aren’t America’s top pick in Easter-basket candy.
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