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It was a dark and chocolatey night. And in an experiment gone deliciously right, Newfangled Frittle was born — a frightfully flavorful synthesis of peanut fudge and brittle, smothered in decadently dark chocolate. A true melding of textures, it manages to be soft and chewy yet crunchy and crispy all at the same time. And in further attempts to take over the candy-making world, the bite-sized confections are even gluten-free. In case you couldn’t tell, freakishly delicious Frittle has us totally reanimated.
Tip of the Tongue
How’s this for another mindblowing merger — use Frittle as a topping for ice cream, to create a seriously killer sundae.
Frittle: (peanuts, sugar, corn syrup, fully hydrogenated vegetable oils [rapeseed, cottonseed, and/or soybean oils], cream of tartar, soy lecithin and emulsifier, and salt).
Dark Chocolate: (sugar, chocolate processed w/alkali, cocoa butter, milkfat, soy lecithin an emulsifier, vanillin an artificial flavor, natural flavors).
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