Inside The Design Of M&M’S Newest Flavor, Caramel

By Mark Wilson

The making of an irresistible sugar bomb takes endless testing, not sudden inspiration.

Your teeth shatter through the candy shell first, then hit the chocolate membrane next. For the next few moments, it’s any M&M you’ve ever eaten. That is, until the melt-in-your-mouth coating dissolves and the caramel hits your tongue. I expect an explosion like a sundae topping. Instead, it’s chewy, but doesn’t threaten to pull out a filling. Sweet (too sweet, IMO), but it warms with maillard reaction at the last second, and it finishes with a slight kick of salt–just enough to make you consider eating one more.

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