Buzz
What do you envision when you think of vintage candy? A cluster of ribbon candies, fused together, sitting untouched on your grandma’s coffee table? Perhaps you recall Necco Wafers, Salted Nut Rolls, or those stubborn Abba-Zaba bars—still spotted in drugstores now and then. They might evoke a wave of nostalgia or leave you questioning, 'Who still enjoys these?'
You might reminisce about forgotten flavors like clove or peculiar treats such as Circus Peanuts. Or perhaps your mind drifts to retro favorites like candy cigarettes, buttons, or wax lips and bottles.
This list, however, isn’t about those candies. It focuses on confections and sugary delights that have existed for centuries, even millennia. Given their age, their origins are often unclear or varied. Over time, these treats have taken on numerous names and forms across different cultures. Yet, one thing remains unchanged: humanity’s enduring passion for sweets.
10. Jordan Almonds
For countless individuals, Jordan almonds are closely tied to weddings, where they have traditionally been distributed as keepsakes across regions like the US, Italy, and the Middle East. The blend of bitter almond and sweet sugar is believed to represent the dual nature of marriage and life—both bitter and sweet.
Honey-drenched almonds and seeds have been savored since as early as 177 BC in ancient Rome. During the medieval period, as sugar became more accessible in Europe, confectioners started using it in place of honey to coat almonds.
The technique used to create Jordan almonds and similar confections is known as sugar panning. Almonds are rotated in a pan while a sugar syrup is gradually added. As the nuts tumble, they become uniformly coated in the syrup, which then crystallizes and hardens into a delicate shell.
This method is believed to have originated in northeastern France during the early 13th century. It remains the foundation for producing modern treats like M&M’S.
9. Marshmallows
Some historical accounts suggest marshmallows originated as far back as 2000 BC in ancient Egypt. However, the ancient Egyptian version was vastly different from the marshmallows we enjoy today.
Back then, marshmallow was crafted from the mallow plant, which thrives in marshy areas. Egyptians combined its sap-like mucilage with honey and nuts to create a delicacy reserved for the elite. The mallow root remained a key ingredient for sweets until the 1800s and was also valued for its medicinal properties, particularly for alleviating coughs and sore throats due to its soothing effect on mucous membranes.
Modern marshmallows use gelatin instead of mallow sap, though the name persists. The s’more, one of the most iconic uses of marshmallows, is believed to have emerged in the 1920s. A recipe for s’mores appeared in the 1927 Girl Scout Handbook. Today, marshmallows are especially popular in the United States, thanks in part to their role in treats like s’mores and Rice Krispies treats.
8. Licorice
Like marshmallow, licorice is derived from a root and has been used for centuries as medicine due to its anti-inflammatory properties. Its first recorded use dates back over 2,600 years, mentioned on stone tablets from Baghdad, where the Assyrians used it to soothe sore feet. Licorice root has been utilized medicinally across cultures, from China and the Netherlands to Egypt, where it was discovered in King Tutankhamen’s tomb.
The term “licorice” originates from the Greek word glycyrrhiza, meaning “sweet root.” Licorice root contains glycyrrhizin, a naturally sweet compound 50 times sweeter than regular sugar. Despite this, some find its flavor unappealing, even when combined with additional sugar.
The tradition of turning licorice root into candy is believed to have started in 17th-century Holland, where it was shaped into candy ropes. Today, licorice remains a favorite in the Netherlands, accounting for over 20% of all candy sales.
7. Torrone
Torrone, an Italian delicacy, comes in two forms: a light-colored nougat or a caramel-colored brittle, both packed with nuts. This treat is thought to have existed since medieval times, and its longevity is unsurprising given its simple ingredients.
For the nougat-style version, egg whites and honey are whipped over a warm water bath for over seven hours, then spread onto a surface and shaped into logs. The brittle-like torrone is simpler, made with just sugar, water, and nuts. While almonds are commonly used, other nuts can also feature, and flavors like vanilla or citrus are often added for extra depth.
Some historians trace torrone’s origins to Spanish turron, introduced by Arabic immigrants to Spain. Others argue it began in ancient Greece or Rome. While its exact beginnings are unclear, it has become a beloved Christmas tradition in modern-day Italy and Spain.
6. Lokum
Lokum, known as “Turkish delight” by the British, has been enjoyed for nearly 300 years. While not as ancient as some other treats on this list, it holds a significant place in culinary history.
Lokum is crafted by setting sugar into a gel using starch, then cutting it into cubes or lumps. These are dusted with starch, powdered sugar, or desiccated coconut. Nuts are sometimes added, and traditional flavors include rosewater or orange blossom water, though modern variations feature lemon, mint, and more. It is often served with Turkish coffee.
The culinary predecessor of lokum is a confection called kesme, made by boiling and thickening grape juice, then cutting it into chunks. While kesme is less famous than Turkish delight today, it is still prepared in regions like Diyarbakir, Kahramanmaras, and Kayseri in Turkey.
5. Cotton Candy
The earliest known instructions for creating spun sugar, now known as cotton candy, candy floss, or fairy floss, can be found in the 1769 book The Experienced English Housekeeper. It provides guidance for aspiring housekeepers:
Take a quarter-pound of treble-refined sugar in a single lump and place it on a silver salver or pewter plate near a moderate fire. [ . . . ] Tilt the plate slightly, and as the sugar melts into a clear liquid, position a tin cover or china bowl upside down close to the sugar to prevent cooling.
Using a clean knife, collect syrup on the tip and draw fine threads by moving it quickly back and forth and around a mold. Repeat this process until the sugar is used up or the web is sufficiently thick.
This intricate process became much simpler with the creation of the first cotton candy machine, which received a US patent in 1899. Prior to this, spun sugar was mainly used for food presentation rather than as a standalone treat. The machine’s invention transformed cotton candy into a staple of “fair food.”
4. Lavashak
Lavashak is the earliest form of fruit leather, a delicacy that may trace its origins to the First Persian Empire. (Fruit leather is known by various names in the region, with lavashak being the Persian term.)
It’s logical that ancient civilizations turned fruit into leather, as it served as both a preservation method and a delicious snack. Additionally, fruit leather could be made from overripe fruits that would otherwise spoil.
The basic method involves boiling fruit and spreading it into thin layers to dry. Stone fruits like cherries, plums, apricots, and peaches are commonly used, though many other fruits can also be utilized.
Lavashak isn’t necessarily a “sweet” treat, as it often contains no added sugar, allowing the natural, sometimes sour or tart flavors of the fruit to shine. Traditionally, the leather is dried in the sun, but modern methods may use ovens to expedite the process.
3. Amezaiku
When it comes to sculpting candy, marzipan pales in comparison to amezaiku. This art form, originating in eighth-century Japan and inspired by Chinese techniques, involves shaping a taffy-like substance called mizuame (“water candy”). The candy is heated to make it pliable, then sculpted using various tools, often into animal shapes.
Traditionally, artists sit on low stools and craft their creations in front of audiences during festivals. However, amezaiku is becoming increasingly rare in Japan. Only a handful of dedicated artists, like Takahiro Yoshihara and Shinri Tezuka, strive to preserve this art form. The finished pieces are often too stunning to consume, but witnessing these artists in action is a visual delight.
2. Marzipan
Similar to halvah, marzipan is claimed by multiple cultures as their own invention. It’s possible that various regions independently discovered this delightful blend of ground almonds and sugar.
One tale traces marzipan’s origins to Spanish nuns in 1212, who combined almond flour, sugar, and water to survive during wartime. Marzipan remains popular in Spain, especially during Christmas, where it is shaped into traditional forms like eels.
Marzipan remains popular worldwide today. It serves as a filling for various desserts or can be shaped and intricately painted to mimic tiny fruits, vegetables, and animals.
1. Halvah
Many cultures claim to have invented this timeless treat, as is common with widely loved foods. Some historians trace halvah back to 3000 BC, while others believe it emerged around the 12th century. Regardless, this Middle Eastern delight has a rich history. As halvah spread globally, it evolved into different forms and names, most commonly appearing as a crumbly block of sweetened sesame seeds.
Halvah can include nuts, be dipped in chocolate, or come in various flavors. Some versions even omit sesame altogether. This ancient candy gained popularity in the US during the 20th century, thanks to Nathan Radutzky, a Jewish entrepreneur from Ukraine, who founded Joyva, now the leading US halvah producer. Today, halvah is available in Jewish, Persian, Greek markets, and well-stocked supermarkets.
