I Asked 4 Chefs for the Best Candy, and This Classic Still Reigns Supreme

Candy is one of those culinary categories that’s overflowing with memories. The flavor of a cherry Jolly Rancher transports me directly back to my childhood best friend’s home; his mom always kept a big glass jar filled to the brim with them. Junior Mints take me to a movie theater seat right next to my mom; I’d always sneak pieces from her snack-sized box. And Tootsie Pops? Those are forever linked to Fourth of July parades. If my sisters and I were lucky, we’d score a sucker with one of those coveted stars on it. (Ideally, blue-wrapped Grape, please!)

For kids, kids at heart, and even award-winning chefs, candy is irresistible. But with an aisle full of options, which brand is best?

Our Panel of Candy-Loving Chefs

• Jeanette Donnarumma, a Ridgewood, New Jersey-based, Emmy Award-winning producer, recipe developer, content creator, and digital media producer
• George Duran, a celebrity chef in New York City
• Rebecca Masson, pastry chef and owner of Fluff Bake Bar in Houston, Texas
• Dominic Iannarelli, chef-owner of Prime & Providence in West Des Moines, Iowa

Qualities of the Best Candy

Before we go any further, we acknowledge that candy preferences are highly individual. In addition to the aforementioned nostalgia factor, each of us has our own personal definition of what qualifies as “the best candy.”

Still, as you survey your options, the chefs say it’s wise to look for:

• Balanced flavor. If it’s straight-up sugar, celebrity chef George Duran says, “It feels like I’m chewing on regret.” He prefers layers of sweet and salty flavors in chocolates. A combination like sweet and sour also works in chewy candies. The contrast “makes the sweet pop,” Duran says.
• Pleasant mouthfeel. “Whether it’s chewy, crunchy, or melty, it should feel good to eat and not leave a weird film on my tongue,” says recipe developer Jeanette Donnarumma. Snaps, cracks, crunches, and chews are all invited to the party, Duran tells us. But the chefs take a hard pass on items like wax lips, circus peanuts, or old taffy. “Candy should not come with the texture of a scented candle,” Duran adds.
• Made with real sugar. Pastry chef Rebecca Masson tells us that she steers clear of sugar-free candies. “I get the need for sugar-free sweets,” Masson says, especially for folks who have diabetes. But for some candy lovers, the potential tummy troubles aren’t worth the risk, she believes. When consumed in excess, research suggests that certain artificial sweeteners can cause bloating, gas, and/or diarrhea in some individuals. A handful of these alternative sweeteners also impart a bitter aftertaste for candy lovers with a specific gene.

The Best Candy, According to Chefs

Specific memories and what you’re in the mood for play a significant role in determining your evaluation of the “best” candy. That said, if you’re looking for a little direction, the chefs say you likely won’t be disappointed with their top pick: Reese’s Peanut Butter Cups.

Reese’s has been the most popular Halloween candy for most of the past decade, and it’s also an Allrecipes team favorite, too. In fact, we’ve tried many different Reese’s treats and shared the ultimate ways to use the candy to upgrade another dish, whether it’s brownies or popcorn.

Duran and Masson are also on Team Reese’s because “Peanut butter cups offer that perfect combo of salty, sweet, and smooth peanut butter inside a chocolate shell,” Duran says. “Peanut butter and chocolate are a power couple—like Beyoncé and Jay-Z, but edible.”

The ratio of chocolate to peanut butter is “perfection,” according to Masson, as is the consistency. “It’s got that soft filling with just enough bite in the chocolate shell to give you a moment of textural joy before you devour the whole thing,” Duran says.

Reese’s Peanut Butter Cups are so incredible that Duran jokes, “If aliens land and ask for proof that humanity deserves to exist, we’ll hand them a Reese’s. Just ask E.T.!”

In addition to the standard cups, Thins, and Minis, you can now snag Reese’s cups in Jumbo (2.8 ounces), Big Cups (1.4 ounces), PB&J Big Cups, peanut butter-coated, dark chocolate, white crème—and, of course, those ever-popular seasonal shapes.

In Masson’s opinion, “The seasonal peanut butter cups, like Easter eggs and Christmas trees that are a tad bigger than the original, are the best. But there are also so many varieties of Reese’s these days that you can’t get bored.”

They’re terrific as-is, enjoyed straight from the wrapper, but they are also always a welcome treat when chopped up and mixed into cookie dough, brownie batter, ice cream, and more. You could also try melting them to drizzle over salty popcorn, Duran suggests. It’s more than worth the messy fingers, he vows.

Honorable Mention

If you prefer your candy on the chewy and fruity side, then you won’t be disappointed by Wiley Wallaby Classic Red, says chef Dominic Iannarelli. Since he oversees a steak house, Iannarelli is almost always surrounded by savory food. For a welcome respite, he reaches for red licorice.

Wiley Wallaby is a family-owned brand that Iannarelli loves, due to its licorice being extra thick and chewy. “They also have a very strawberry-forward flavor,” he adds. If he can’t find Wiley Wallaby at a particular shop or the movie theater snack stand, “I get Twizzlers strawberry flavor and use them for a straw with an ice-cold Coke,” Iannarelli says.

Whether you crave candy that’s chewy, crunchy, fruity-forward, or chocolaty, the best candy always delivers a perfect balance of flavors and textures, accompanied by a subtle touch of nostalgia. But most of all, the “best” candy is what delights you, and sometimes it’s really that simple.