Production and Marketing
Stick candy is produced by mixing granulated sugar (and sometimes also corn syrup) with water and a small amount of cream of tartar. The dough is mixed with color and flavoring, then drawn and twisted, producing the characteristic spiral pattern, and finally cut to the proper length and allowed to cool and harden.
In the 1800s, bright red (and sometimes also bright blue) swirled with white were the most common colors. Although unbent and thicker, it is similar to a candy cane (which retains the aforementioned red-and-white color scheme).
Stick candy comes in a wide assortment of flavors, sometimes quite exotic, such as root beer, sassafras, horehound, cinnamon, butterscotch, piña colada, peppermint, clove, spearmint, licorice, cotton candy, and wintergreen. They also come in a wide variety of fruit and berry flavors. There are also varieties containing two different flavors swirled together.
Stick candy is generally sold shrink-wrapped in clear plastic, and traditionally displayed for sale in wide-mouthed glass jars. They were originally sold by the piece for a nickel or dime. As of 2008 they more typically sell for 25 cents to 75 cents each, although they are also sold in bulk.
Some varieties of stick candy are filled with sweet cream.
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