Who doesn’t love candy? Even people who claim to not have a sweet tooth usually have some sort of candy Kryptonite that they are powerless to resist. Is it candy corn? Jelly beans? The untold coconutty thrill of an Almond Joy? We talked to some of Philly’s chefs, pastry and otherwise, to see what sugary morsels make them weak in the knees and what they would theoretically be handing out to trick-or-treaters if Halloween weren’t on a Saturday night, the busiest restaurant night of the week.
Frank Urso, pastry chef, Barclay Prime: “I’m such a candy freak. I eat anything - if it’s brand new, I have to go out and buy it. I can’t pick a favorite. I will be giving out whole candy bars, though, none of the cheap minis! Probably Snickers, Kit-Kats and Three Musketeers.”
Monica Glass, pastry chef, 10 Arts: “I typically don’t eat candy since I get my fill of sugar at work, but Reese’s peanut butter cups and peanut butter M&Ms; are my favorites. I won’t be home on Halloween - I’m working and then going out and dressing up myself and I live in a walk-up apartment so no one would come anyhow; however, if I were to give out candies, it would be the Reese’s peanut butter cups and/or Butterfingers.”
Gene Giuffi, chef-owner, Cochon: We’ll be giving out chef-approved Reese’s peanut butter cups, Butterfingers and Goldenberg Peanut chews (my favorite).”
Jeff Michaud, executive chef and pastry chef, Osteria: “I’m not a big candy guy, but I love licorice. The really intense black licorice. I don’t have a brand name for it though.”
Jessie Prawlucki, pastry chef, co-owner, Fond: “Skor bars. The texture, the buttery goodness, the flavor. I make toffee a lot too, it’s a really good dessert component and it’s easy to make.”
Ian Moroney, chef-owner, Pumpkin: “I’m always working on Halloween, but I’d probably give out Mary Janes. Mostly because no kids would like them, but that would ensure there were more for me.”
If store-bought candy doesn’t do it for you, check out recipes for making your candy buttons, Snickers bars and brittle from these Philly pastry chefs.