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I like it better the way it is.Īhh, much better! Nothing like Jelly Belly to make the world a better place!Īh-mazing!!! I was going to rig it so that it didn’t need money, but my hubby thought that the kids having completely free access to unlimited jelly beans might not be such a great idea. I decided to not paint the silver front where you put your money. If you want it to work without quarters just remove that little piece.Īfter cleaning and washing all the pieces I took them outside and gave each one a fresh coat of either semi-gloss Black or semi-gloss Apple Red spray paint. The bronze tab you see is what makes it accept money or not. This is the back side of the piece where you insert your quarter. Here are all the pieces after I gave them a really good washing with a toothbrush. I can totally picture it at a Jiffy Lube or a dry cleaners. It was obviously an industrial machine that was meant for a store. Totally filthy, but this machine is SOLID. I dumped all the money into a colander and just covered it with soap and washed it while I picked out the gross raisins. I literally gagged when I had to touch it. The money was mixed in a layer of ooze, grime, and what looked like little rabbit poop raisins at least 20 years old. Sure enough, money! But would you want to touch that disgusting nasty mess with a ten foot pole?
I heard some rattling around inside it when I bought it and figured there had to be some money in there. I really love this gumball machine though so I just took a deep breath and started taking it apart. I’m not sure this machine ever got cleaned after it was manufactured in 1984. Would you eat candy that came out of that? The entire machine was really dusty and grimy. There was a logo on the glass I had to scrape off as well as a few stickers. I still can’t believe I found it at Goodwill for only $24.99. I may not live in that magical little dream world, but that’s okay-Bon Bon’s makes life in 417-land pretty darn sweet.Do you remember yesterday when I showed you this:
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We let the brittle cool, and I sucked up my drool as I waited to crack off a piece to try.Īs we took a few minutes to nibble on our creation, I found myself admiring the rich, buttery flavor packed into each bite. Many at-home recipes don’t call for pulling brittle, but traditional recipes used at candy shops like Bon Bon’s include this step for stretching the treat. They ran the spatulas under the mixture around the perimeter to keep it from sticking, then they cut the brittle blanket in half and flipped it before pulling it with curry combs. Bonnie and Rose used a rolling cart to move the large, extremely hot kettle from the cooker to a massive marble table, then they quickly poured the mixture onto the table and spread it into a thin, flat blanket using large metal spatulas. Things got more intense once everything was blended. We didn’t have to stir it ourselves because this large kettle had an electric paddle built in, but Bonnie warns that at-home cooks need to constantly stir the cooking candy to prevent burning. Bon Bon’s uses a large copper kettle for a lot of its candy making, and we spent the majority of our time around it, constantly monitoring the temperature. This candy in particular cooks super quickly, so there’s no time to mess around.Īfter tying on my apron, slipping on some gloves and putting on an oh-so-attractive hair net, I got to work. And Bonnie and her assistant, Rose Dye, offered a very important tip: When making brittle, weigh or measure out all of your ingredients before you start.
On my visit we made a batch of peanut brittle-in fact, we made more than 20 pounds of it.
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I joined Bonnie in the kitchen to learn about professional candy making. Today Bonnie still makes the magic happen behind the scenes using her own two hands. This was perfect prep for 2015 when Bonnie and her husband, Adam Nolen, purchased the business from the Hicklins. It was opened by Pat and Terry Hicklin, but their daughter, Bonnie, ran the candy shop. It’s like Willy Wonka in real life.īon Bon’s Candy House, formerly known as Candy House Gourmet Chocolates, has been one of Springfield’s most-treasured sweet spots since 2002. Everywhere you turn there are glass cases of perfectly rolled truffles, cubes of homemade fudge and row after row of all things dipped, dunked and drizzled in chocolate. Stepping inside of this south Springfield staple is something extraordinary for a candy-obsessive like me. And this magical spot looks just like the inside of Bon Bon’s Candy House ( located in the Parkcrest Center, 3857 S. Everyone lives in gingerbread houses with gumdrop doorknobs and shingles of freshly piped buttercream. I may live and work in 417-land, but most of my dreaming is in another world-a magical place where sugary treats abound.
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