The candies at Papabubble are not only sweet — they also have a sense of humor. The lesson here? Anything can become twisted and turned into a shape. As Adam Gertler discovered, that includes candy toothbrushes, complete with a handle and brush made of pulled sugar.
For more than 35 years, Melville Candy Company has been strolling down memory lane with fanciful handmade lollipops. Today that includes lollipops made into the shapes of vegetables, bacon or a replica of Adam Gertler's face. For a real treat, try the maze lollipop that's a game and candy in one!
As an absolute expert of edible drink straws and caramel marshmallows, Hammond's Candies is also home to the "heavyweight champion" of lollipops. They've been perfecting lollipops since 1920 and the giant Birthday Cake Lollipop beats them all — it's roughly 800 lollipops rolled into one.
Buffalo natives know to skip the heart-shaped chocolates for Valentine's Day and instead go to Watson's for the "famous 'round the world" Sponge Candy. Although Watson sells handmade chocolates, too, this spun-sugar confection drenched in milk chocolate has been the local treat since 1946.
The fork is optional at Tootie Pie Co. Here, pies come with a Popsicle stick inserted in the back, which makes eating a pie as easy as finding an appealing flavor. Adam Gertler's pick? The Key Lime Pie that tastes both like a pie and a margarita dipped in white chocolate.
Host of Food Network's Kid in a Candy Store, Adam Gertler is on the hunt for the coolest twists on cake and a trip to Kickass Cupcakes, a cupcake shop in Somerville, MA, leads to a decadent deep fried cupcake sundae.
The chocolatiers at Generations of Lee Gelfond Chocolate pack more than 15,000 chocolate molds into their bag of tricks -- one of the largest collections in the world. On Kid in a Candy Store, Adam Gertler didn't come for their tricks, but instead the giant white and dark chocolate haunted house.
At Co Co. Sala, dessert takes center stage as diners can skip dinner and head straight to dessert. On Kid in a Candy Store, Adam Gertler marvels at Co Co. Sala's menu featuring three-course and five-course dessert plates with goodies such as espresso panna cotta and chocolate cake with rum syrup.
With locations in Qatar and Turkey (and several in California), Yummy Cupcakes has truly brought its unique cupcakes to the world. The rotating menu features more than 280 flavors, like Green Tea Wasabi Cupcakes and Tomato Soup Spice Cupcakes, which are surprisingly moist, but mostly yummy.
Southerners love traditional MoonPies, and at Chattanooga Bakery they've been delivering both chocolate and vanilla versions since 1917. Nearly 100 years later, the MoonPie has been given an update with flavors like peanut butter cream, mint, coconut and -- Adam Gertler's new fave --strawberry.
The trick to Aunt Sally's pralines is all in the wrist. Each praline is laid out by hand, making these Creole pralines a true taste, and treasure, of New Orleans. As Adam Gertler learned on Kid in a Candy Store, these "sugar and spice" pralines also get an extra jolt from the addition of Tabasco.
Bobby's dream of inventing his own ice cream flavor came true at the Ben & Jerry's headquarters: buttermilk blueberry cheesecake. Dessert lovers can take the full behind-the-scenes factory tour to see how their favorite flavors are made and stop by the gift shop to take a pint (or three) to go.
These marshmallows aren't your typical s'more stuffer. At Plush Puffs, they've re-engineered the humble mallow into an artisan confection with flavors like caramel swirl, lemony meringue and chocolate chipetta. For big marshmallow fanatics, order "The Big One," a whopping 2-pound marshmallow.
Head here for decadent treats like the massive Pumpple Cake. Pie and cake are creatively (and deliciously) combined to form the Pumpple. A top layer of apple pie-stuffed vanilla cake is stacked atop a base of pumpkin pie-stuffed chocolate cake, with buttercream frosting holding this beauty together.
At Chip's Chocolate Factory, you'll get dessert and a show. Confectioner Mike Herman flips oozing chocolate 20 feet in the air to make the famed Kansas City Fudge. The creaming process introduces air into the chocolate, ensuring each bite of fudge is fluffy and absolutely melt-in-your-mouth.