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• In The Press

August 3, 2023

Everything you Need to Know About Travel Sweets

With school summer holidays now underway and many people jetting abroad, we collaborated with various experts to discuss all things on the topic of travel sweets!

Including: how taste is impacted by flying and which sweets to choose to ensure maximum satisfaction; which sweets can help with ‘ear-popping’ on a plane, and why; food allergens on planes; rules around international airport customs which may stop you from bringing your favourite treats on holiday with you; and the best sweets to try in different countries around the world, and rules for bringing them home. Read on to find out more…

Taste Changes on Planes

Dr Deborah Lee shared that airplane passengers experience changes to their sense of both smell and taste during the flight. At high altitudes, air pressure and humidity are lowered. The decrease in partial oxygen pressure plus the dryness of the air impairs the function of nasal cilia (tiny hairs) which normally work to pass mucus out of the nasal cavity. As a result, air passengers suffer from nasal congestion and stuffiness. In a 2013 research study, a significant reduction in the sense of smell was confirmed when formal olfactory testing was carried out at a high altitude.

Smell is closely linked to taste. Not surprisingly, as the sense of smell is impaired, taste buds also become up to 30% less sensitive on the plane journey. Taste also depends on the ability to chew food which is mixed with saliva and comes into contact with the tastebuds on the tongue. On a plane, a dry mouth with less saliva makes chewing more difficult. As the chewed food is relatively dry, it does not come into contact so well with the taste buds on the tongue, and the sense of taste is altered.

In a study by Lufthansa, in which they recreated an in-flight dining experience, sweet and salty taste are reduced – but not sour, bitter, or spicy. Interestingly, one taste that seems heightened is umami – which means savoury. This leads to cravings for salty food and drinks such as tomato juice. They commented that people drink as much tomato juice on a flight as beer!

However, this change in taste is not thought to be due to the taste buds, but more because of the loss of smell which occurs when flying at high altitudes. To try and redress the balance, aircraft food is often strongly flavoured and spicy. Chefs use potent seasonings such as cardamon, lemon grass and curry, and meals are often prepared with extra salt. Airplane food is often savoury and contains sauces or gravies to keep food moist. It also contains preservatives as it has to be stored for long periods and reheated, which can pose problems for those with GI conditions such as IBS and those with food allergies.

Sweets can Help with Ear Popping

Dr Deborah Lee added that when the plane ascends or descends there are changes in the cabin pressure. The Eustachian tubes connect the back of the throat to the middle ear. Usually, the air pressure inside the middle ear and outside in the ear canal is about the same. But when the cabin pressure rises or falls, it takes time for the pressure to equalise in the Eustachian tube. The tympanic membrane covering the middle ear is sucked in or pushed out quite suddenly, which can be painful and result in the sensation of the ear going to pop.

Many people feel a bit uncomfortable in their ears when flying and this is relieved when their ears pop. The best way to deal with this is to:

Get as much air as possible into the Eustachian tubes. You can do this by swallowing, yawning, chewing gum or sucking sweets. Children can be helped by drinking through a straw, and babies by taking a bottle or sucking on a dummy

Use the Valsalva manoeuvre is a technique to make your ears pop – take a mouthful of air, pinch your nose, and shut your mouth. Then force the air out into your ears until you hear the pop

Stay well hydrated, so keep drinking water

Some people find it helpful to use EarPlanes – special earplugs that help equalise the pressure in the ears. 

The process of sucking and swallowing is well known to help Eustachian tube dysfunction. Doing this draws air into the upper airways and the Eustachian tubes and helps stabilise the pressure in the middle ear.

Note that an upper respiratory tract infection (URTI) or an ear infection means the ear will be inflamed and more prone to rupture. Don't risk a ruptured ear drum from a flight, which is a serious event, causing hearing loss and permanent damage to the ear. It's far preferable to delay your flight.

Plane journeys can also trigger tinnitus, or ‘airplane ear’ which is the special name for barotrauma which occurs when flying. Some people are more susceptible to this condition. It causes a feeling of blocked, clogged ears, dizziness, ear pain, vertigo, and hearing loss. Those who suffer from this may need to take decongestants before flying and may use a short course of oral steroids as these are powerful anti-inflammatories. If you suffer from this condition, and in particular if you already have ear disease, you should take specialist advice from your GP or ENT Consultant before flying.

Allergens on Planes

1 in 11,000 passengers has an in-flight emergency, which means an emergency occurs in 1 out of every 604 flights. Allergic reactions make up 2%-4% of all medical in-flight emergencies. Anaphylaxis is the reason for 4% of aircraft diverting their route. Some allergy specialists believe that those with idiopathic anaphylaxis (cause unknown) are advised not to fly within 7 days of an episode and to take a course of steroids and antihistamines before travel.

Airlines produce guidance about flying with food allergies on their websites. For example, British Airways clearly states they cannot guarantee allergy-free meals, or that other passengers will not bring allergens on board. Typically, staff will announce to the other passengers that they have someone on board with a severe food allergy and ask them to be cooperative. 

However, BA commented that it is impossible to legislate about food allergies on planes because people can have anaphylactic reactions even to inhaling allergens such as peanut particles or dog hair from the air filtration system. Their staff are trained to manage anaphylaxis.

An allergic reaction can cause an asthma attack, dermatitis, urticaria, angioedema (swelling) or a full-blown anaphylaxis. The most common allergens are peanuts, tree nuts and seafood or allergy to medications. Less commonly it can be caused by an insect sting or use of an insecticide.

Best Sweets Around the World

While sweet and creamy candies are common ones in the UK and most of the western world, different countries do have different flavours that they prefer. For example, in the Eastern world, it's common for people to give kids candies that are intensely sour. To those cultures, cola bottles might look a little odd.

Here are a few of our top sweets from around the world : 

Lactra – Brazil

Salt Water Taffy – Atlantic City, USA

CÔTE D’OR – Belgium

If you are willing to try something more unusual, here are some rare sweets from around the world :

Lightning Bugs Gummy Candy – China 

Gummy X-Ray Fish – USA

Wasabi Kit Kats – Japan 

Here are some more sweets you’ve probably never heard of :

Botan rice candy – Japan 

Matcha KitKats – Japan

Mariannes – Finland 

Pocket Coffee – Italy 

Bubu lubu - Mexico

At the end of the day, it’s important to check out and enjoy sweets from all over the world, and you will be impressed with the differences. Some use specific ingredients from that region, which means the taste can be very different to what you would normally expect!

When travelling to the US, you’ll want to stock up on your favourite treats to

avoid the ridiculous prices in the United Kingdom. UK Customs does not consider American candies to be a prohibited or restricted item, so fear not, you can basically bring an unlimited amount home. The hardest part is deciding what your favourite sweets are to take home. Or maybe you should just bring them all?  

The following list is the best American sweets to bring home from your holiday ! We’ve ranked them from favourite to least favourite. However, to be honest, they are all equally as tasty. Ultimately, what you think are the best sweets will depend on your personal preference:

Reese’s Peanut Butter Sweets (found in our Reeses Chocolate Bouquet !)

Sour Patch Kids

Swedish Fish

Hershey’s Milk Chocolate

Hershey’s Cookies ‘n’ Cream bar

Mike and Ike

Tootsie Rolls

Butterfingers

Goetze's Original Caramel Creams

Columbia Jumbo Mint Balls

Jelly Beans

3 Musketeers Bar

Jolly Ranchers

If these suggestions have your mouth watering, why not check out our Huge American Sweet & Chocolate Box !

Food VS Customs

Continuing the theme of bringing treats back from holiday, travel expert Mercedes Zach shared that despite what your end destination is, when it comes to carrying items in the hand luggage – you are only allowed to carry small consumable items (such as snacks and sandwiches) and processed foods (like chocolates, candies or cookies). And remember the liquid limit, too! 

You can no longer take products of animal origin, such as any food or drink contain meat or dairy, or plants and plant products into the EU in your luggage, vehicle, or person – this rule has been set ever since Brexit. 

The rules of each country might differ, and some countries like Australia or New Zealand do not allow any animal products at all (not even in check-in luggage!). The overall notion is that processed foods like chocolates, candies, cookies, and canned goods are usually allowed into most of the countries. However, they must be declared upon arrival, and in some cases, you may even be asked to open them for inspection. It's worth keeping in mind that while some countries would allow this, Mexico does not allow bringing in homemade food packed in jars.

Travel creator Sonya Barlow noted that there may be tax implications for taking larger quantities of your favourite treats away with you – so pack light on the chocolates and sweets! 

Mercedes continued to explain that the rules are stricter when it comes to bringing the food in, rather than bringing it outside of the UK. When it comes to bringing chocolate and confectionery, processed and packaged plant products (in grams, no liquids) as well as packaged items (such as packaged soup, biscuits, bread, and pasta) - there are no restrictions at all. However, there are quite strong restrictions on bringing animal products (meat, dairy, fish) and even fruits, vegetables, nuts, and seeds into Great Britain from abroad. 

Probably the most important rule to note is that you cannot carry any meat, meat products, milk, or dairy items if you are traveling to the country from outside of the EU zone. If you are bringing food from within the EU zone, according to UK customs regulations, you are allowed to bring up to 10kg of meat, fish, or dairy products in your check-in luggage. 

You are allowed to bring in small quantities of fruits, vegetables, nuts, and seeds from the EU zone for your personal use. If you are traveling to the UK from outside of the EU zone, you will be required to show a plant health certificate from the plant health authorities upon your arrival. 

If you have some canned food to take, I advise you fit it in your check-in bag, since canned food tends to be tricky as it typically contains some kind of liquid in them, which must follow the liquid limitations rule. It is also important to note, however, that there are different rules if you are intending to bring food or animal products into Northern Ireland.

Some interesting facts – do not try to bring soft French cheeses made from unpasteurised milk (such as Brie de Meaux or Roquefort) to the USA - they are illegal there. Also, Singapore does not allow the import of chewing gum in large quantities, unless you have just a few packs for your own personal use. 

It’s also worth noting that the import of certain items fully depends on the jurisdiction of a country you are traveling to. For example, despite the fact that you may purchase alcoholic beverages in duty free while at the airport of the country you are flying from, you will not be allowed to bring them in if you are traveling to Saudi Arabia - Saudi law prohibits the importation of weapons, alcohol, narcotics, pork and pork products, and some other items.

*Expert advice correct as of August 2023

With thanks to our third-party sources for their insight for this article:

Dr Deborah Lee, Dr Fox Online Pharmacy  

Mercedes Zach, travel expert at Asaptickets  

Travel creator Sonya Barlow  

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OUR PRODUCT PORTFOLIO

Travel tin collection.

Simpkins are proud to be the ORIGINAL manufacturer of Travel Sweets – blended and manufactured with care to meet the highest standards in confectionery worldwide.

Botanical Collection

Our Botanical Collection are all natural, gluten free – blended and manufactured with care to recipes that were formulated by our founder Leslie Simpkin in the 1920’s.

The Nipits Collection

The Original British Liquorice pellets under the Original Nipit brand which was first used in the 1920s. Also available as travel tin glucose drops.

Olde Miners Lozenges

Penetratingly Strong!! First Formulated in 1923 and highly recommended for clearing the nose and throat.

Taveners Collection

Since 1904 Taveners have been manufacturing Hard Boiled Confectionery, Simpkins have now started the manufacture and distribution of the tin brand , under Liccence from Valeo Foods.

Frog in Your Throat

Simpkins ‘Frog in Your Throat’ Original Strong Lozenges – the original VERY STRONG and penetrating lozenge – originally formulated by Simpkins in 1923.

Top 10 essential travel snacks and sweets

Grant elliott.

• February 10, 2017

We all know the feeling of being peckish on a long arduous road trip, only to realise that the next service station is not for another 30 miles.

It’s right about now that you wish you’d remembered to pack some snacks, especially when you see the price for a bar of chocolate when you reach the service station.

So what are the nation’s favourite travel snacks? And which are the best to eat while in the passenger seat, without the driver complaining you’ve made a mess of their freshly-cleaned car?

We take a look at the top 10 travel snacks/sweets you can pack to help you refuel mid journey:

• Mints: The classic travel companion. Whether it’s a massive bag of mint imperials, tiny Tic-Tacs, humbugs, Fox’s glacier mints or Everton mints, Murray mints or Polos, they mostly last for a long time and you can savour each bit of minty refreshment.
• Werther’s Original: Remember these are not just for travelling with old people, they’re for everyone. But, if you do happen to be accompanying your nan or grandad, then I am sure these will help pass the time, as they recall different stories that somehow include someone eating one of these beautifully made bits of toffee. Unless you have heard them all before, then just pick a different packet of sweets to avoid the unwanted tales.
• Biscuits: OK, so this negates our earlier point about not spilling any crumbs. But come on, Britons love a biscuit, even if you don’t have any tea to dunk them in. It’s hard to turn down a chocolate digestive or Bourbon, especially if you haven’t eaten for a few hours. And if the driver moans about the ‘mess’ you are making, I am sure once they have a nibble, when they pull over, all will be forgotten.
• Wine Gums: If you’re looking for something chewy and full of juice, then these are definitely the go-to sweet for you, with a plethora of flavours to pick from. No mess, no fuss.
• Crisps: Simple, but to the point. For parents this is surely the go-to snack to give to your children, just simply throw them a packet of salt and vinegar or whatever fancy flavour you have chosen and let them munch on them, for a few moments of peace, before they start asking ‘are we there yet?’
• Simpkins: The most traditional British travel sweet is a tin of hard treats from Simpkins, which hark back to many a childhood. Billed as the world’s original English travel sweets, and made in Sheffield since 1921, Simpkins famous travel tins add a nostalgic touch to your journey – and you won’t have to worry about empty sweet wrappers littering your back seats and working their way into every crevice.
• Fruit: See, not all of these picks are unhealthy. Albeit your car will have an unhealthy smell if you leave that banana skin lying in the sun.
• Starburst: Or Opal Fruits, depending on your age, these little fruity treats are a mixed bag, pardon the pun, based on what time of year you are travelling. If it is warm then they will be chewy, if it is cold outside then be prepared to nearly break your teeth before enjoying whichever flavour is your favourite.
• Hard boiled sweets: Perfect for avoiding that horrible dry throat experience you receive from travelling for two hours. Like the mints, they might not be filling enough for that groan your stomach has just made.
• Parma Violets: Hard to believe but, according to one survey , these disc-shaped sweets with a floral taste are the nation’s sixth favourite sweet. The confectionary is similar to Fizzers, but without the fizz.

Useful tip: To cope with any spills or sticky fingers don’t forget to have a packet of anti-bacterial wet wipes stashed in the glove box. They become incredibly handy, especially for your little ones in the back seat.

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About simpkins and our history.

Please note: for trade, promotional and bespoke products enquiries, please visit our company website at AL Simpkin .

Traditionalsweets.com is where you can save money by buying direct from world-famous confectionary manufacturer A.L. Simpkin & Co. Ltd.

The company, which has been manufacturing traditional confectionery in Sheffield, England for over 100 years, is family-owned and run today by the third generation of the Simpkin family.

A brief history of Simpkins Sweets

Albert Leslie Simpkin founded the company in 1921 upon his return from the Great War. His concept was to manufacture high quality glucose confections using, wherever possible, only natural flavours and colours. He proceeded to aim sales through the chemist/pharmacy shops, as this enabled him to build up a niche market and avoid being in competition with the large confectionery manufacturers. Within three years he had an 80% coverage throughout the UK which meant that he opened 12,000 accounts.

Business continued to flourish and he bought a burnt down refrigeration factory in Hillsborough, Sheffield. Using the shell he built a purpose made factory of 40,000sq ft and employed 180 people. It was at this time he got the idea of extending the range from bulk Barley Sugars in jars to powdered sweets in 8oz tins.

The travel tin evolved to due it being the only container that was relatively airtight. This was an important factor because the sweets had a high fruit juice content and would go sticky when exposed to dampness. The white powder was initialy added to stop the sweets sticking together. The tins in the 1920’s were not totally airtight, as they were seamed cans so the shelf life was still fairly short, however in the 1950’s a can was produced with no seam so the sweets would remain fresh for years.

Due to Simpkins Pharmacy distribution the original tins of Simpkins sweets all contained Barley Sugar Drops (which are proven to alleviate the symptoms of Travel Sickness), hence the term TRAVEL SWEETS. Simpkins are proud to be the ORIGINAL manufacturer of Travel Sweets.

During the Second World War, when sweets were rationed, the company was zoned as to where sales could be made. Simpkins were confined to North of Birmingham and their competitors South. Today UK sales are still predominantly through chemist and health food outlets – with Travel Tins and Sugar Free confectionery.

However, as a company Simpkins have now evolved and also manufacture for and distribute into most sales sectors including garage forecourts and high class confectionery shops.

As well as Simpkins branded products, there is also a substantial proportion of the business dedicated to own label and corporate brands.

Simpkins have been exporting for over 60 years, originally to the old Commonwealth countries with Vita Glucose tablets and then moving on to Travel Tins in the early 1940s. Thanks to John Simpkin’s determined approach to export, today Simpkins export to over 40 countries throughout the world.

Because of the unique taste and texture of the sweets in tins they became very popular throughout Europe, not through pharmacy but sales areas that were connected with Travel.

One of the first major markets in the Far East was Japan and after “Quality Street” Simpkins was among the first English confectionery sold in that country. This was aided by the fact that the product already used natural colours and flavours, thus conforming to the strict Japanese regulations.

Another selling feature in Japan was the presentation that appealed to the consumer, in fact the tins became a status symbol at a low cost. They were given as gifts particularly by the younger generation. Within a short period of time the sales spread through the Far East and as countries like Korea and Taiwan developed sales expanded in those areas.

Today, Simpkins is managed by joint directors Adrian and Karen Simpkin.

Albert Leslie Simpkin, founder 1921

Simpkin Sweets’ factory in the 1930s

John Simpkin

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Elizabeth's Kitchen Diary

cooking up a storm at the edge of the world

Fruit Drop Travel Sweets

Making your own travel sweets is remarkably easy, once you get the hang of it. Colour and flavour these treats with your favourite flavourings, or just leave them plain. Post sponsored by  Volkswagen .

One of the key components of going on a road trip is that little tin of travel sweets hidden in the glove compartment or storage compartment in between the two front seats.

When we went on our epic road trip from Shetland to the Lake District and back up to Shetland via the Cairngorms a few summers ago we went through an awful lot of travel sweets. First, it gives you energy (driving can be really tiring), secondly, sucking on the sweets stops the kids from fighting with each other for at least ten minutes, am I right?

It’s really simple to make your own travel sweets. My sweets take about fifteen minutes to make, start to finish, and they taste fantastic if I do say so myself!

Working with boiling sugar can seem rather daunting at first, but trust me, it’s really quite easy. Make sure you have everything prepared in advance because once that sugar is boiling things happen really quickly, and secondly, invest in a good digital thermometer or candy thermometer. The key to success when making your own sweets is to get the temperature right, and a decent thermometer will take the guesswork out of this for you.

It also helps if you’ve got someone there with you to help roll the sweets in icing sugar. This step isn’t required, to be honest, but it helps the sweets from sticking to each other in the tin. Set up your workstation so that you’ve got a cold, oiled marble slab to pour your sugar syrup over, and get your friend to stand next to you ready and waiting with a bowl of icing sugar in front of them.

Traditional boiled sweets contain only a few ingredients – sugar, liquid glucose (available in the baking section of your supermarket), water and a tiny bit of cream of tartar as a stabiliser to help stop the sugar from crystallising.

I’ve added a few drops of flavourings and matching colourings to my fruit drops – a mixture of lemon, orange, and strawberry.

Each batch of these fruit drop travel sweets makes around 300 grams of sweet, so there’s plenty to share with friends and family if you want. Mix them up and gift them in a nice bottle or travel sweet tin.

What’s your favourite treat to eat in the car while you’re travelling? Let me know in the comments! 

Ingredients

• ▢ 225 grams granulated sugar
• ▢ 80 ml cold water
• ▢ 1.5 tsp liquid glucose
• ▢ 1/8 tsp cream of tartar
• ▢ 5 drops flavourings (strawberry, lemon, orange, etc).
• ▢ gel food colourings as desired
• ▢ icing sugar to dust
• ▢ vegetable oil

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

• Get all the equipment you need ready first. Lightly oil your marble slab (or a large baking tray), your scissors and a dough scraper. Place the lid for your pot nearby. Set a timer for 3 minutes. Place a bowl of icing sugar on your work surface beside the marble slab and a plate or silicone mat to place the finished sweets onto.
• Heat the granulated sugar, water and liquid glucose in a small saucepan over a medium-high heat (I use #4 on my hob), stirring with a wooden spoon until the sugar has dissolved.
• As soon as it begins to boil (it will happen quickly), add the cream of tartar, stir until it dissolves, pop the lid on the pot and switch the 3-minute timer on. Don't touch the pot!
• After the 3 minutes is up, remove the lid and check the temperature every 30 seconds or so. DO NOT STIR THE SUGAR or your sweets will crystalize.
• When the temperature has reached 150 C, switch the heat off, add your colouring and flavouring, if using, stir (and wait a moment while the bubbles subside).
• Carefully pour the hot sugar mixture over the marble slab, using the oiled dough scraper if it looks like it's getting too close to the edge.
• Leave to cool for a minute or so until it's cool enough to handle (don't leave it too long as it hardens quickly). Using your oiled scissors and oiled hands, work quickly and cut off small pieces of the sugar mixture, roll into a ball and place in the icing sugar.
• Leave the sweets to cool completely and store in an airtight container.
• Repeat two more times with the remaining colours and flavours.

This is a sponsored recipe post commissioned by Volkswagen, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Reader Interactions

August 3, 2024 at 11:47 am

October 24, 2020 at 7:26 pm

October 26, 2020 at 10:17 am

Oh wow! Thank you so much for putting a smile on my face this morning! What a super idea with the granulated demerara sugar too – I bet it lends a lovely flavour! Happy sweet making!

November 18, 2019 at 6:29 am

omg that looks amazing I must make someday!!!!

October 11, 2018 at 7:11 am

These look so tasty! I’m thinking about making them as gifts, how long would they last in an air tight container? Thanks

October 11, 2018 at 8:03 am

They last a few months, I’ve discovered, but they do go soft and pale after a while as boiled sweets do – I’d recommend making them closer to Christmas time instead of earlier. 🙂

May 15, 2018 at 4:36 pm

Hi! Going to make this weekend, but wondering if it would be okay to pour the mixture straight into silicone moulds, eg heart shaped ones? Would I need to oil the moulds first? Grateful for any advice xx

May 15, 2018 at 4:48 pm

I don’t see why not, to be honest, that’s a really good idea! You could also pour it into small circles to make lollipops. I hope you enjoy them! 🙂

February 28, 2017 at 4:34 pm

Oh yum!! I love buying these from the store! I didn’t know that they were this easy to make!

February 28, 2017 at 8:38 am

This is great and looks tasty. Love that they are so easy to make and both kids and adults would love them.

February 26, 2017 at 1:34 pm

Im really excited to try these in the near future. They remind me of travelling with my Nan. Never without a tin of fruit drops! I don’t think I could skip the icing sugar. Licking the sugar from the bottom of the tin was always my favourite bit!

February 24, 2017 at 4:21 am

If I can find liquid glucose, I am definitely going to give these a try! They look soooo yummy! 🙂

February 21, 2017 at 9:49 pm

I just love this so much! I don’t have all the ingredients but when I do, I’m making these fruit drops!

February 21, 2017 at 12:23 am

This looks inviting. I love sweets. Maybe I’ll make some in the future. I can use them when I travel. Yum!

February 20, 2017 at 10:50 pm

Omg can we say yum?!?! I must give your recip. Try

February 20, 2017 at 10:09 pm

Omg, This is so interesting! This is the first time that I heard this and looks so much fun. I ould love to give it a try

February 20, 2017 at 7:23 pm

I think these candies look absolutely DELICIOUS! This is such a well put-together post. I love the ‘VW’ tin cover.

March 30, 2020 at 1:46 am

Love this recipe, I was wondering would it be ok to add some citric acid to them and when would you suggest adding it whilst cooking, start or when adding cream of tartar of at the end? Thanks for a great and easy recipe!

March 30, 2020 at 7:33 am

I would add it at the same time as the cream of tartar at the end, for simplicity. Let me know how you get on with it! I’m glad you like the recipe, and stay safe! 🙂

February 20, 2017 at 3:40 pm

Wow! This is pretty awesome! It’s nice to be able to make handmade candies. Thanks for the detailed instructions, they’re really lovely.

February 20, 2017 at 5:33 am

I love having something to much on while travelling! I prefer crunchy and salty as opposed to sweets though.

February 20, 2017 at 3:15 am

Thank you for this, I will be trying this out when my grandson comes over I can have him help me with the icing sugar! They look simple, and delicious thank you for sharing!

February 19, 2017 at 10:31 pm

I’ve never made anything like this before. I’ve got to try them because they sure do look good.

February 19, 2017 at 8:21 pm

They look scrumptious! I love having a little stash of sweets in my car, just in case I ever need a sugar dose while driving long distances 🙂 I had no idea it’s so easy to make them though…!

February 19, 2017 at 7:00 pm

Travel sweets are a necessity in our car! Never thought of making my own as I’m always worried about the booing sugar aspect but your directions make it sound fairly easy to attempt!

February 19, 2017 at 4:22 pm

There is so much goodness in that recipe. Wish I had this recipe last week for fruit drop.

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How did travel sweets originate?

Originally barley sugar drops were sold in pharmacies. They were proven to help with travel sickness. Hence the term "travel sweets." Obviously, sugar drops have changed a lot over the years--now just a candy instead of a medicine--but the name stuck.

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What is the collective noun for sweets in a jar?

In your example, jar of sweets, is the collective noun; other collective nouns are a box of sweets, a tin of sweets, or a shop of sweets.

What is the plural form of this sentence 'a child likes sweets'?

Children like sweets.

What is a group of sweets called?

You just said it; Sweets; Plural of 'Sweet'

What pronoun can replace the sweets?

The pronouns that take the place of the plural noun 'sweets' is they as a subject, and them as an object in a sentence.Example: Do you like sweets. They are homemade. You may try them if you like.

What is the collective noun for sweet?

The collective noun is 'a packet of sweets'.

What is the meaning of sugar plum fairies in the nutcracker?

The Sugar Plum Fairy lives in and rules in what is typically called "The Land of Sweets." It is here that Clara and the Nutcracker travel to after defeating the Mouse King. The divertissement portion of the ballet occurs in The Land of Sweets.

These waves originate at the focus and can travel through all tyes of matter?

Where does the word ferdinand originate from.

Ferdinand is a Germanic name that means travel-daring, ie "adventurer."

What kind of waves originate at the focus and can travel through all types of matter?

Why are you asked to wash your mouths as soon as sweets are taken.

If not, sugars from your mouth will travel into the horn as part of the saliva. The saliva will then dry, and the sugars will crystallize.

Where do light waves originate?

Light waves originate from a light source, such as the sun, a light bulb, or a laser. When an object absorbs energy, it can emit photons, which are the elementary particles of light that travel as electromagnetic waves.

What direction would you travel to go from tx to Missouri?

North by northeast depending on which area in Texas you originate

Where online can one purchase retro sweets?

There are a number of websites one can purchase retro sweets from online. One can purchase many retro sweets from 'MyCandyShop', 'We Luv Sweets' and 'Zap Sweets'.

Who sang sweets for your sweets?

charlie thomas

Do pigs like sweets?

no sweets can kill them

Are sweets carbohydrates?

Yes, there is carbohydrate in sweets.

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