Hereâ€™s some advice: donâ€™t try to eat a Valomilk when youâ€™re driving. One bite through that chocolate shell and youâ€™ll have liquid marshmallow dripping down your chin and onto your clothes. I shudder to think how many accidents have been caused by drivers frantically wiping Valomilk filling from their shirts.
For candy fans, the Valomilk, created in 1931 by the Russell Sifers Candy Co., is one of the top treats on the market. If youâ€™ve not experienced the joy of biting into one, I don’t know what to tell you. Well, I’ll tell you this: a Valomilk puts the mass-market Mallo Cup, which it resembles, to shame.
This filling, which is what makes Valomilks such a treat, was created accidentally by a cook at the Iola, Kansas-based Russell Sifers Candy Co. factory who added too much vanilla to the mix. Instead of solidifying, the marshmallow remained runny. The company owner then hand-dipped the runny marshmallow into a chocolate cup. The result is an ooey, gooey mess, but one that is decidedly delicious. â€œWhen it runs down your chin, you know itâ€™s a Valomilk!â€ is the companyâ€™s slogan, and itâ€™s definitely an accurate one.
The first bite into a Valomilk is always the best. The chocolate used to make the shell is smooth and creamy with a hint of coconut, though actually there is no coconut in the bar. The vanilla marshmallow cream center has a great meringue flavor, and isnâ€™t too sweet. A fresh Valomilk will have a crunch when you bite it, followed by an immediate release of cream into your mouth, much runnier and smoother than the filling of Cadburyâ€™s Creme Eggs. You know youâ€™ve gotten a stale bar when the center is solid and the chocolate is soft.
For years a favorite in the Kansas region, Valomilks can now be found all over the United States. Search for them at Cracker Barrel restaurants, retro candy stores and, of course, on the Internet. Youâ€™ll discover a whole host of fans of this intensely delicious candy.
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