Thanks to Flickr user Michelle in Ireland for submitting this very colorful photo of jelly beans migrating to their new seasonal home. I like the depth of field in this photo, as well as the composition, which uses the rule of thirds to create negative space on the left and thus draw your eye to the right 2/3 of the image. Part of what makes photos interesting is the way your eye moves across them. Even though there is no implied motion in the photo itself, the movement of your eyes makes it interesting. No joke.
Do you want your candy photos featured here? Submit them to the Candy Dish Blog Flickr group. We want to see your candy photos and so does the rest of the world!
Did you know you could customize packages of Jelly Belly Jelly Beans? Go to MyJellyBelly.com and make your custom packages for all sorts of occasions. They have lots of clip art and stock designs to choose from and you can also upload your own photos and designs. You can upload your fun photos for a nice treat or your more serious, theme-appropriate photos, like the one above.
Whichever design you use, these are sure to be a hit at your next party – something for your guests to take home and savor and remember the magic of the evening. Of course, you could also take these and use them to make your next batch of jelly bean fudge, but it seems there are better ways to go about that.
What upcoming events do you have that you would consider ordering these for?
The age-old question is what to do with all the leftover Easter candies. At least with Thanksgiving you have an obvious solution for leftovers. With candy you sometimes have to be a bit more creative.
Many thanks to About.com author Elizabeth LaBau, who presents us with a recipe for jelly bean fudge. Here are the ingredients:
- 2 cups (12 oz) white chocolate chips
- 2 cups jelly beans
- 1 (16 oz) can vanilla frosting
- 1 tsp rum extract
- 1 tsp coconut extract
The coconut extract is sure to get Susan to make this yummy looking treat for us. Check out the recipe for all the directions and let us know how it turns out.
What do you do with leftover jelly beans?
Jelly Beans by Grim….
Update: Many thanks to Fancy Food Magazine for tweeting about this!
When I was a kid, I could not stand anything licorice flavored except the occasional Good and Plenty (and frankly, I attribute that to the fact that they are pink more than anything else). My dislike of the licorice was especially powerful when it came to jelly beans, which I otherwise adored. I could not understand why someone would ruin a perfectly good bag of jelly beans with licorice. No black jelly beans in my Easter basket please!
To say my taste for licorice has evolved over the years would be a complete understatement. I love licorice. When there is some in the office, people bring it into me right away. They hide packages to give me on the sly.
And yet, I haven’t made the transition to black / licorice jelly beans yet. There’s a package sitting on my desk – a whole package with nothing but black beans (Cybele at the CandyBlog reviewed them last week) I have every intention of eating them, but I haven’t worked the package open just yet. We’re still a few weeks from Easter and I don’t want them to be gone too quickly.
Much like candy corn, black jelly beans seem to be one of those love ‘em or hate ‘em kinds of foods.
An interesting side note here is the fact that most people refer to jelly beans flavors by their colors. A few years ago, NCA conducted a poll to find out what the most popular flavors of jelly beans are and the number one answer was red.
Uh, red? That’s not a flavor.
Not surprisingly, black was the least popular. Poor licorice. At least you have me to love you.
So, what’s your take on the black jelly bean? Do you love them like me? If not, what is your favorite flavor (or color)?
Black Jelly Bean Heart by kimncris
