Aniseed Ring Cakes

If you love aniseed rings and want to use these fantastic sweets as an inspiration for your baking, these anise ring cakes are the perfect option for you. These crunchy cakes are almost cookie like and have the delicious aniseed flavour of your favourite sweet.

While they don’t need any adornment as they look fantastic, if you are feeling particularly indulgent, you could decorate with chocolate aniseed rings or sugar aniseed rings according to your preference. The combination of dark chocolate rings with these cakes is particularly tasty.

Ingredients:

200 grams flour

Three tablespoons of olive oil (extra virgin works best)

50 grams of caster sugar

One teaspoon anise seeds

50 millilitres of white wine (this could be substituted for apple juice if you prefer to use no alcohol.

Method:

Preheat your oven to 160ºc and line baking sheets with silicone sheets or baking parchment.

Combine the sugar and flour and mix in the oil and white wine. Knead the mixture until it is smooth. Sprinkle the anise seeds over the dough and work in so they are evenly distributed. Divide the dough into three and roll each portion into a rope shape. Wrap the rope into small rings, using your finger to shape them. Press the ends together to secure each ring. Repeat until all of your dough has been shaped.

Arrange the rings on your baking sheet and bake for approximately ten minutes. The finished rings should be crunchy and a golden brown colour.

Serving Suggestions:

Baked as per the recipe, these cakes make an excellent dinner party dessert served with coffee. They are not overly sweet, so they are particularly popular with diners who don’t particularly like sickly sweet desserts. You can also use them served with ice cream. They make an excellent complement to a rich vanilla ice cream, but you could experiment with different ice cream flavours to see which you prefer. Just remember that anise is a distinct flavour that may not work well with some traditional ice cream flavours. However, you will find that the anise flavour elevates the intensity of chocolate ice cream, making it a truly dreamy dessert.

If you are making them for the whole family, using aniseed rings to decorate can make them have even more appeal. You can press chocolate aniseed rings into the dough before baking to create a pattern. Since the aniseed rings will be baked, they will not stay in a ring shape, but they can create an interesting texture on each of the cakes. If you use sugar aniseed rings, the sugar and sweet will melt, creating an interesting contrast of textures on the top of each cake.

If you love aniseed rings, you should speak to us. At Funworks, we have an amazing selection of traditional sweets including chocolate aniseed rings and sugar aniseed rings. We can also arrange for bulk orders aniseed rings, so you have plenty to snack on and use in your recipe creations. Our team are here to answer any queries and help you to find the perfect sweet treat for any special occasion.

Rainbow Strap Cookies

If you love TNT Rainbow Straps, these cookies are likely to be a real hit. The delicious snacks are part cookie and part cake, making them totally delicious. You can use colours of your choice to complement any theme. If you want to be true to TNT sour straps, you can even match the colours to complete the overall look. While they may appear to be a little fiddly to make, they are well worth a little extra effort.

Ingredients:

225 grams of unsalted room temperature butter

Three eggs, separated

130 grams of sugar

150 grams of almond paste

180 grams of self-raising flour

½ teaspoon salt

Food colouring to suit your preferences, (at least two colours)

100 grams of melted chocolate

One tablespoon of marmalade or jam

TNT Rainbow Sour Straps for decoration

Method:

Line three rectangular cake tin with baking parchment or foil. The tins will need to be approximately 12 centimetres x 10 centimetres. Preheat the oven to 180ºc.

Whisk your egg whites until they form soft peaks. Slowly beat in 30 grams of the sugar and form stiff peaks. Allow the egg whites to chill while you prepare the remaining mixture. Use a paddle attachment to beat the remaining sugar and almost paste until fully incorporated. Add in the butter and beat the mixture until fluffy and light. Add in the egg yolks, salt and flour and mix well. Fold in the chilled egg whites.

Divide the mixture into separate bowls for each colour in the cookie. Three colours provide a good combo, and you can leave one bowl uncoloured for a white stripe to the cookie. If you want to make more layers, you will need additional cake tins and may need to increase the recipe quantities, but the cookies can be made in a similar way. Use your food colouring to create the desired colour for each stripe in the cookie. Put each batter into a separate cake tin and bake for approximately eight to ten minutes. Allow all the cakes to cool in their pans.

Assembling the Cookies:

Spread a layer of marmalade on the top of one of the cakes. Use the baking parchment or foil to lift another cake out of the tin and invert it over the marmalade covered layer. Cover the top of this layer with the remaining marmalade and invert the remaining cake on top. Cover the cake with foil and place a rectangular cake tin on top of the cake. Weigh the tin down with cans to allow the layers to compress. The cake should be chilled for a minimum of four hours.

After the cake has compressed, remove the weighted tin and foil, transferring it to a baking sheet lined with waxed paper. Use half the melted chocolate to cover the top of the cake. Freeze the cake for ten to fifteen minutes to allow the chocolate to set.

Flip the cake over onto a layer of waxed paper and glaze the top with the remaining melted chocolate. Press the TNT Rainbow straps into the chocolate before chilling again to let the chocolate set.

Once the cake has chilled, you can create your cookies. Cut the cake into six 5 centimetre strips. Cut each of these strips into cookies of your preferred thickness. Your cookies can now be stored in an airtight container.

If you love s, you should speak to us. At http://www.funworks.com.au/, we have a fantastic selection of sweet treat including TNT Sour Straps. We can even arrange for bulk orders to cater for any special occasion.

Dr Pepper Sauce

If you are adventurous in the kitchen, you are likely to have already tried cooking with soft drinks. Cola-marinated meat or soft drink based cakes can be tasty additions to your recipe repertoire, but you may not have ever considered cooking with Dr Pepper. The complex flavours of this popular classic soft drink make it the perfect base for a sauce. This recipe creates a thick, delicious sauce that can be used as a marinade or barbecue sauce for meat, or as a condiment. While you can buy barbecue sauces at any grocery store, you will find that the delicious and sophisticated flavour of this sauce make it worth the effort of making your own.

Ingredients:

To make a batch of this tangy, tasty sauce you will need;

50 grams of unsalted butter

Four cloves of minced garlic

One large chopped onion

Three tablespoons of tomato puree

200 ml of tomato ketchup (even basic store brand ketchup will suffice)

110 ml of cider vinegar

75 ml of Worcestershire Sauce

1 330 ml can of Dr Pepper

100 grams of soft brown sugar

One teaspoon of salt

One teaspoon of ground white pepper

Two teaspoons of hot chili pepper

drpepper-bbqsauce

 

Method:

In a large heavy saucepan, you should melt the butter over a medium heat. Saute the garlic and onion for approximately ten minutes or until they become translucent. Add in all the other ingredients and allow the mixture to simmer for approximately fifteen minutes. Turn down to a low heat, allowing the sauce to continue cooking for twenty to thirty minutes, until it has begun to thicken. At this point, you will need to taste the sauce and adjust the seasoning according to your personal preferences. If you prefer more heat, add more chili powder, or if you prefer a sweeter, tomato flavour, add more tomato puree. Remember, that if you are using the sauce on meat that already has a rub, you don’t want to go too hot, as the rub will already contain spices.

Allow the sauce to cool until it is no longer bubbling. This will take approximately ten minutes but will prevent painful splashes when you blend. You can use an immersion blender or transfer to a blender jug. Blend for a few minutes or until the sauce is thick and smooth. Allow your sauce to cool before you put it into a covered container. It will keep for up to fourteen days in the refrigerator.

The sauce can be brushed onto your food, ten to fifteen minutes before it has finished cooking. You can also brush onto raw foods and allow them to marinate before cooking. Alternatively, serve on the table as a spicy flavorful condiment. Just be prepared to make extra as it is likely to be a hit with the whole family.

If you just love Dr Pepper, Perth consumers should speak to us. We one of the best ranges of sweets, confectionary and candy in Australia including Dr Pepper. Our sales team are here and available to assist you with your order or answer any queries.

Irn Bru Ripple Ice Cream

Whether you are an Irn Bru enthusiast or are just looking for a new and exciting ice cream experience, this recipe should fit the bill. This ripple ice cream is the perfect complement to chocolate desserts and fresh berries or is delicious on its own. While it does take some time to prepare, it is well worth the wait.

Ingredients:

To make a batch of this deliciously rich ice cream you will need;

Two vanilla pods,

500 milliliters of double cream

50 grams of granulated sugar

Three egg yolks

One 330 millilitre cans of Irn Bru

39601_irn-bru-ice-lollies

Method:

First you need to make a basic ice cream mixture. This process is the same for most types of ice cream, and once you have mastered it, you are likely to have the confidence to try and make up your own recipe ideas. All you need to do is carefully slice the vanilla pods to remove the seeds. You will need to slice lengthways and use the back of your knife to scrape out the seeds and avoid ripping the pod. Reserve the seeds and put the pod in a pan with the double cream. Heat the cream until boiling point, before removing from the heat and adding the sugar. Stir until all the sugar has dissolved.

Whisk the egg yolks in a bowl and pour the cream mixture into this bowl. Whisk continually until the mixture has become well combined. Transfer back into the pan and heat gently while whisking until the mixture is creamy and thick. Remove the pan from the heat before stiring in the vanilla seeds. Place the mixture into a freezer proof container or ice cream maker.

You should follow the manufacturer instructions of your specific ice cream maker. If you don’t have a machine, the process is a little more long winded. You will need to allow the mixture to cool for approximately thirty minutes before placing it in the freezer. Allow the container to sit in the freezer for four to five hours, but you will need to remove from the freezer and stir every thirty minutes to an hour to remove any ice crystals that may have formed.

In the meantime, put the Irn Bru into a pan and heat it to boiling point. Turn down the heat and allow the liquid to simmer until it has reduced by two thirds. This process will take approximately twenty minutes, but it should require minimal stirring. Allow the reduced liquid to cool until it is lukewarm.

When the ice cream is almost set, it is time to add in your Irn Bru ripple. Fold the reduced liquid into the ice cream gently, to create a marble or ripple effect. Put your ice cream back in the freezer for at least an hour for a soft serve effect or longer for a firmer texture.

If you can’t get enough Irn Bru Perth consumers should speak to us. We have a fantastic selection of Australia’s favourite sweets, candy and confectionary including Irn Bru. We welcome bulk orders, and our team are here to assist you.

Strawberry Bon Bons Mini Cakes

Strawberry bon bons are one of the most popular traditional sweets, dating back to 17th Century Paris. However, if you find that your strawberry bon bons bulk order is not lasting long enough, it may be time to try this bon bon inspired recipe. These mini cakes taste at their best a day after baking, and they do require some chilling time, so you will need to plan well in advance, but they are well worth the wait.

Ingredients:

To make a batch of these deliciously indulgent mini cakes you will need;

400 grams of caster sugar

150 grams of softened butter

4 eggs

500 grams of sifted flour

Two teaspoons of baking powder

One tablespoon of vanilla extract

1 75 gram pack of strawberry jelly granules

175 grams of strawberry puree

You will also need to make a batch of frosting using;

40 grams of softened butter

275 grams of icing sugar

25 millilitres of milk

½ teaspoon of vanilla extract

1 to 2 tablespoons of strawberry jam

And for decoration;

200 grams of softened cream cheese,

150 grams of white chocolate chips

Red food colouring

Candy sprinkles

pink-strawberry-bon-bons-1kg-by-kingsway

 

Method:

Although this recipe may seem a little complex, it is actually just a three stage process. The first stage is to bake the cake base using the first set of ingredients.

Preheat your oven to 175ºc and grease your cake pans. Cream the sugar, strawberry jelly granules and butter together until it is light and fluffy. Beat in the eggs and fold in the baking powder and flour. Add the milk before folding in the strawberry puree and vanilla.

Bake for approximately 25 to 30 minutes. Allow your cakes to cool fully on a wire rack.

While the cakes are baking and cooling, you can prepare the frosting. You can skip this step by using a can of prepared strawberry frosting. However, all you need to do is use an electric hand mixer to beat the butter until it is smooth and light. Add a bit of icing sugar at a time together with the vanilla and milk, until all the icing sugar has been fully incorporated and you have a rich, smooth texture. Fold in the strawberry jam and beat until the frosting is a consistent pink colour.

Now, we get to the really creative bit, making the mini cakes. Crumble the cakes into medium sized pieces, you don’t want breadcrumbs, but you should avoid having large hunks of cake. Combine the cream cheese with your frosting and ensure the mixture is well blended. Fold in your cake pieces and ensure it is well mixed. Chill this mixture for several hours until firm. Overnight works best.

Use an ice cream scoop or spoon to make your mini cake balls. Place these on a lined cookie sheet and refrigerate. While the balls are chilling, melt the white chocolate and add the food colouring until you achieve a bon bon pink colour. Your chocolate needs to be smooth, so be sure not to overwork it.

Use a fork to score thin lines on each cake ball and use a teaspoon to dunk the balls into the chocolate until they are completely covered. Shake off any excess chocolate before you cover with your candy sprinkles. Allow the cakes to set in candy liners in a cool place but avoid refrigerating if possible.

If you are a keen sweet enthusiast, you should contact us. We have an amazing selection of sweets and candy including strawberry bon bons. Our team are available to discuss strawberry bon bons recipe ideas or assist you with your order.

Aniseed Rings Cookies

Aniseed rings have been a popular sweet choice for decades. While a bag makes a tasty snack, you can elevate these tasty, tangy sweets even further with these delicious cookies. The aniseed flavour is carried through the cookie with the use of anise, so you can be sure of a deliciously tasty aniseed hit with every bite. 

Ingredients to Make 12 Cookies:

To make a batch, you will need;

100 grams of flour

½ teaspoon of baking powder

A pinch of salt

40 grams of sugar, plus an additional tablespoon

One small egg yolk

50 grams of room temperature unsalted butter

One tablespoon of brandy

¼ teaspoon of toasted anise

12 Aniseed Rings

 

Method:

Preheat your oven to 175ºc and prep a baking tray lining it with parchment or silicone paper.

Cream together the butter and sugar, but hold the additional tablespoon in reserve for later. Once the butter mixture is light and fluffy, beat in the egg, anise and brandy. Sift and fold in the dry ingredients and mix until the dough is smooth.

On a small plate, spread the remaining sugar. Using a lightly floured board or work surface, roll out your dough until it is a ½ centimetre thick. Use a cookie cutter to create your cookies, rerolling the scraps until all the dough has been used. Place each cookie on to the sugar and put on the baking tray, sugar side up.

Bake your cookies for approximately twenty minutes or until the edges have become golden. While the cookies are still hot, gently push an aniseed ring into the centre of each cookie. Allow the cookies a minute or two on the tray before you allow them to cool on a wire rack. Your cookies will stay fresh for several days if stored in an airtight container.

Variations:

Whether you are planning a special occasion or simply want a tasty treat, these cookies are deliciously sophisticated. However, you don’t need to stick to the basic aniseed rings for decoration. You can use sugar aniseed rings to add a little more sparkle or for an even more sophisticated flavour, use chocolate aniseed rings. As the cookies are still hot when you place the ring in the centre, the aniseed ring will form into the cookie, but you won’t get the same jelly mess you would get if they were baked. This means that you will still have a distinct ring pattern on the cookie. You can also experiment with different cookie cutter shapes and use more rings to create patterns on your cookies. Crown shaped cookies look especially regal when there is an aniseed ring on each point. You can also create a very attractive ring-shaped cookie, three or four aniseed rings as decoration.

If you are wanting to get a little creative with your baking and are in need of sweet supplies, contact us. We are one of the best chocolate shops in Perth, with a fantastic range of classic sweets, imported candy and other traditional favourites. Our team would be delighted to assist in finding the perfect sweet treat for any occasion.

Easy and Simple M&M Cupcakes

When it comes to M&M’s, Australia sweet enthusiasts never tire of this delicious chocolatey treat. However, when you place your bulk M&Ms order, you may wonder how you can make use of your candy in the most creative way. Fortunately, these M&M cupcakes are not only easy and simple to make but look and taste fantastic. The rainbow effect cake is a wonderful surprise when you bite into the cupcake, and you can complement this by decorating the top of the frosting with a sprinkle of M&Ms.

Ingredients: To make a batch of these amazing cupcakes, you will need 225 grams of flour, 225 grams of caster sugar, 225 grams of softened unsalted butter, 1 teaspoon of baking powder and four eggs. You will also need 75 ml of coconut, vegetable or canola oil, 150 ml of sour cream, 150 ml of buttermilk, 1 teaspoon of vanilla extract and 75 grams of M&Ms.

Method: Preheat your oven to 180 degrees and line your cupcake pan. You will have the choice of making jumbo or mini cupcakes, so prepare your tin accordingly.

Combine the liquid ingredients and eggs in a large jug and blend until the mixture is well combined.

Cream the butter and sugar until the mixture is fluffy and light. Alternatively fold in the flour and baking powder with the liquid mixture. Do not overmix the batter, the mixture should be smooth and well combined, but the odd lump will not be a problem. Gently fold the bulk M&Ms into the mixture and don’t worry if the colours start to run.

Spoon the mixture into the cupcake liners. Fill them up to 3/4s to avoid the cupcake overflowing in the oven. Bake them for between ten and twenty minutes depending on whether they are large or small. Err on the side of caution and check that a skewer comes out clean from the centre of one cupcake. Allow the cupcakes to cool fully on a wire rack before you attempt any decoration.

Decorating: To decorate these delicious cupcakes you can either use a basic chocolate ganache or this wonderful whipped buttercream. All you need is 275 grams of icing sugar, 1 tablespoon of lemon juice, a pinch of salt, 1 teaspoon of vanilla extract, 225 grams of softened unsalted butter, 125 grams of chocolate chips. You will also need extra M&M’s for garnishing. Heat the chocolate chips in a heatproof bowl set over a pan of boiling water. Alternatively, you can microwave the chocolate for thirty seconds until melted and smooth.

In the meantime, whisk the sugar and butter until the mixture is light and fluffy. Add the vanilla extract, cream and melted chocolate to the butter and sugar and whip until it’s fully incorporated. Add in a little lemon juice and salt to taste. Whip the mixture until it looks fluffy and light.

The frosting should be thick enough to pipe it onto the top of the cupcakes. You can use a fluted nozzle or simply spread it using a palette knife. Garnish the top of the frosting with a sprinkle of M&Ms.

If you are in need of a great deal on M&M’s, Australia sweet enthusiasts should speak to us. We can offer some fantastic deals on bulk M&Ms orders, and our team are ready to assist you with any queries.

Top things You Need to Know about the Barratt Sherbet Fountain

For almost a hundred years, the Barratt Sherbet Fountain has been delighting children of all ages. However, when you pick up that distinctive yellow tube, you may be unaware of the Sherbet Fountain history. Here is everything you would need to know about this wonderfully tasty treat.

A Little Sherbet Fountain History:

Whether you use the liquorice stick to dip and lick the sherbet or bite the top of the stick to use it as a straw, you are sure to remember the delightfully tangy sherbet flavour with fond memories.

The design of this tasty treat has remained almost untouched for almost one hundred years. Barratt first launched their fountain back in 1925 with the yellow paper tube packed with delicious sherbet and a distinct liquorice stick. Although the company was bought out a number of times over the years, by Monkhill Confectionery and later by Cadbury Schweppes, the design remained fairly close to the original, with the yellow tube and thick black lettering making it easy for children to spot their favourite treat in any sweet shop.

The Sherbet Fountain has been a real asset for Barratt and contributed to the £58 million price tag when the Monkhill Confectionery division of the company was sold in 2008 to Tangerine.

Subtle Changes:

In recent years, there was a massive uproar among Fountain enthusiasts when the iconic yellow paper packaging was switched for a yellow plastic tube. Although Tangerine kept the design of the packaging similar to the original, the plastic tube upset many traditionalists. The main reason for the packaging change was that the company felt that the new design, which meant that the liquorice stick was enclosed in the plastic packaging, is more hygienic.

The packaging is also resealable and tamper proof, so most parents appreciate the changes. Most parents are aware that coughs and colds can be easily spread by children and this is especially problematic when little hands are choosing their favourite sweet from the shelves. Additionally, since the plastic tube is resealable, it means that children can set their fountain down when they need a break, without you needing to worry about your furniture being covered with sticky sweet sherbet.

Whether you are a fan of the packaging changes or prefer the traditional style, you can be assured that the delicious sherbet still tastes fantastic. This fantastic tasty treat is vegan and vegetarian friendly, with one tube only containing 90 calories. This means that you can allow your children to enjoy their Sherbet Fountain without it ruining their lunch or dinner.

If you are a sweet enthusiast and love a Sherbet Fountain Perth residents should contact us. At Funworks, we have a fantastic selection of traditional sweets, imported candy and other family favourites including Barratts Sherbet Fountains. Our team are available and ready to answer any queries or questions you may have and assist you with your order. Just be sure to stock up on your Sherbet Fountains as the whole family will want one when the order arrives.

Best Tips on “How to Make A&W Root Beer Cake”

When you have just bought in A&W root beer bottles, you are most likely to consider making a float, if you fancied a special treat. However, A&W root beer can actually add a fantastic depth of flavour to this wonderful cake. This root beer cake makes a perfect afternoon tea treat or as a unique birthday cake. This recipe is easy and straightforward to make, but it is sure to become a firm family favourite.

Ingredients: To make this absolutely scrumptious cake you will need one 500 ml bottle of A&W root beer, but use the full sugar variety. You will also need 75 grams of unsalted butter, 125 grams of good quality unsweetened cocoa powder, 150 grams of caster sugar, 50 grams of dark brown sugar, 275 grams of flour, 1 teaspoon of baking powder, 2 eggs and a pinch of salt.

Method: Preheat your oven to 180 degrees and prepare your cake tin by greasing it with cooking spray. In a heavy bottomed saucepan, heat the root beer with the butter and cocoa powder until all the butter is melted and the cocoa is smoothly combined. Add in the sugars and whisk the mixture until all the sugar is dissolved. Remove your pan from the stovetop and give it a few minutes to cool slightly.

In a separate bowl, mix the flour, salt and baking powder together. Whisk the eggs into the cocoa mixture one at a time before folding in the flour. You may find the mixture has a few lumps, but don’t over beat as you will make the cake tough.

Pour your cake mixture into your pre greased tin and allow it to bake for thirty to forty minutes. You should rotate your cake tin approximately halfway through the baking time. The cake is ready when you can push a skewer into the centre of the cake and have it come out clean. Allow your cake to completely cool on a wire rack before you attempt to decorate.

Frosting: No root beer cake would be complete without deliciously sweet chocolate and root beer frosting. You will need 60 millilitres of root beer, 50 grams of melted chocolate with at least sixty percent cocoa solids, 110 grams of softened unsalted butter, a pinch of salt, 80 grams of cocoa powder and 350 grams of icing sugar.

All you need to do is beat the butter and cocoa powder together with a hand whisk or wooden spoon. Add in the remaining ingredients and beat the frosting until it is smooth and creamy. This frosting can be spread over the top of the cake, or you can pipe it if you are feeling more creative.

If you are love A&W root beer Perth sweet enthusiasts should speak to us. We have a fantastic selection of traditional sweets, imported candy and other delicious delights such including A&W root beer. The Funworks team is available to answer any questions and assist you with your order. We would be delighted to help you to source the perfect tasty treat for any occasion.

The Top Seven Movie Theatre Snacks Under 150 Calories

From Junior Mints to popcorn, most people simply cannot enjoy a movie without some movie theatre snacks. Unfortunately, those bags of chocolate and buttery popcorn can severely compromise your diet. Before you despair and miss out on the full movie going experience, here are the top seven snacks you can enjoy for under 150 calories.

Life Savers:

Ten of these delicious fruit flavoured candies should see you through most of the movie, but they will only cost you 114 calories. Just don’t get over excited and start crunching or they won’t last through the movie previews.

Junior Mints:

These deliciously sweet minty chocolate treats are the ultimate movie snack. 14 mints adds up to 140 calories. Don’t worry if you have the remainder of a box left at the end of the movie as you can make some Junior Mints cookies when you get home.

Jelly Beans:

For 150 calories, you can enjoy 25 deliciously fruity jelly beans. Although calories will vary brand to brand, Mike and Ikes beans are the equivalent of 6 calories each. However, some brands may offer an even better calorie deal. For example, Jelly Belly Beans are only 4 calories each, which means that you can squeeze in another 12 for the same 150 calories.

Sno Caps:

Boxes of Sno Caps are always readily available in American movie theatres, and you can snack on three tablespoons of caps for 136 calories. This will allow you to enjoy a deliciously chocolatey snack during your movie without worrying about the calorie cost.

Rainbow Twists:

Rainbow Twists are deliciously chewy and fruity, making them perfect for chomping on during even the most action-packed movie. Fortunately, you can enjoy 9 Twizzler Twists for just 141 calories.

Jelly Dots:

Little jelly treats like Yogurt Dots, are an ideal cinema snack. These bite sized treats will only cost you 11 calories on average, which means you could enjoy 13 or 14 for your 150 calories. Each variety will vary slightly according to the particular brands, but generally, you will be able to enjoy at least a couple of handfuls without you paying for it on your hips later.

Chocolate Caramel Popcorn:

A trip to the movies is not completed without popcorn. Just because buttery calorie laden corn is off the menu, it doesn’t mean that popcorn is off the menu. Flavoured varieties such as chocolate caramel popcorn are packed with taste without all those calories. Typically, you can enjoy a cup of popcorn for approximately 150 calories.

As the big blockbusters of the season start, there is no need for your diet to go out of the window. With these great snacks, you can enjoy a full movie experience with only 150 calories.

If you are looking for great movie snacks, contact us. We have a fantastic selection of sweets, candy and treats including Junior Mints. We can also offer discounts for larger orders such as Junior Mints bulk orders, so you can be sure of having plenty of treats on hand when you feel like a movie snack.