Food and Beverage
Now and Later: The Candy That Taught Us Patience (and Stuck to Our Teeth)
A nostalgic look at Now and Later candy, its history, bold flavors, and why cherry remains a childhood favorite for generations.
Assorted flavors of Now and Later candies, a chewy taffy made by Farley’s and Sathers and sold in the United States. Image Credit:
Now and Later candy has been a staple of American childhood for generations, known for its bold fruit flavors and famously long-lasting chew. First introduced in 1962, the candy became a cultural icon of corner stores, schoolyard trades, and after-school treats. Among its many flavors, cherry stood out as a fan favorite—delivering a rich, lingering taste that made Now and Later more than just candy, but a shared memory of growing up.
A Candy Built to Last
Now and Later candy was introduced in 1962 by the Phoenix Candy Company, and its name was more than clever branding. It was a promise. You could enjoy it now—and still be chewing it later. Unlike many candies that dissolved quickly, Now and Later were intentionally firm, almost stubbornly so. They softened as you chewed, rewarding patience with long-lasting flavor.
That firmness became part of the experience. You didn’t rush a Now and Later. You worked through it.
Cherry: The Standout Flavor
While the brand offered plenty of bold fruit options—grape, apple, strawberry, watermelon—cherry stood apart. It wasn’t subtle. It was rich, sweet, slightly tart, and unmistakably artificial in the best possible way. Cherry didn’t fade quickly either. It lingered, coating your taste buds and staying with you through the entire chew.
Ask anyone who grew up with Now and Laters, and many will tell you the same thing: cherry was the one you hoped to pull from the pack.
A Ritual, Not Just a Candy
Now and Laters weren’t just eaten—they were managed. Some kids warmed them in their pockets to soften them. Others bit off tiny pieces to make them last longer. There were unspoken rules: don’t pull too hard, don’t rush it, and never assume you’d be done in five minutes.
In a way, Now and Later taught a small lesson in patience—long before we had endless scrolling, instant gratification, or same-day delivery.
A Cultural Snapshot of Childhood
Candy like Now and Later represents a time when small pleasures mattered. A quarter or a dollar could buy a moment of joy that lasted through recess, the walk home, or an afternoon bike ride. You didn’t need a screen or a subscription—just a square of candy in a bright wrapper.
It’s no coincidence that Now and Later remain deeply nostalgic for people who grew up in the 1970s, ’80s, and ’90s. They’re tied to a physical, tangible childhood—one where time moved slower and experiences lasted longer.
Still Around, Still Remembered
Though ownership of the brand has changed over the years, Now and Later still exist today, and the flavors remain recognizable. But for many, the real magic lives in memory: that first bite, that stubborn chew, and that unmistakable cherry taste that refused to quit.
Some candies are forgettable. Now and Later—especially cherry—weren’t.
They didn’t just give us something sweet.
They gave us something to hold onto.
Want to get the full story? The links below dive deeper into the history of Now and Later candy, its flavors, and why it’s still remembered decades later. If this sparked a few childhood memories, they’re worth checking out.
- Official Now and Later Brand Page (Ferrara Candy Company)
- The History of Now and Later Candy – CandyHistory.net
- Now and Later Candy History – OldTimeCandy.com
- A Brief History of Now and Later Candy – Mental Floss
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Foodie News
illy Launches Art of Dining Series With Chef-Led Events Across Major U.S. Cities
illy has launched its Art of Dining Series, a year-long program pairing chef-led tasting menus with its signature coffee blend in major U.S. cities.
Last Updated on May 4, 2026 by Daily News Staff
illy is bringing coffee and fine dining together with its new Art of Dining Series, a year-long program featuring chef-led dining experiences in cities including Miami, New York, Los Angeles, and San Francisco.
The series launched in March with a dinner at Boia De in Miami and will continue with curated events built around custom tasting menus inspired by illy’s signature blend. One of the upcoming stops is set for June in San Francisco at Wolfsbane, where illy Chef Ambassador Rupert Blease will create a menu inspired by his own bespoke illy blend.
The company says the program is designed to create immersive, in-person experiences that connect guests with the illy brand through flavor, atmosphere, and hospitality. The launch also builds on illy’s broader gastronomy strategy, including its Chef Ambassador program and its role as the exclusive coffee partner of World’s 50 Best Restaurants for the past four years.
Founded in Trieste, Italy, in 1933, illy is known for its 100% Arabica coffee blend and global presence in more than 140 countries.
Source: illycaffè via PR Newswire
Related Links:
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Last Updated on May 4, 2026 by Daily News Staff
Bold Beverages to Elevate Cinco de Mayo Celebrations
(Feature Impact) Few things say Cinco de Mayo like festive drinks and a lively atmosphere. This year, give your glass a signature chile-lime kick and turn every sip into a celebration.
Elevating classic beverages is effortless with the bold trifecta of chile peppers, lime and sea salt – the perfectly balanced blend that delivers tangy, zesty and mildly spicy notes to take drinks from ordinary to unforgettable.
Raise a glass with these easy, at-home recipes designed to make even novice mixologists feel like pros. For a refreshing option, try a vibrant Watermelon Agua Fresca that combines the natural sweetness of fresh watermelon with the irresistible kick of Tajín’s Chamoy Sauce and a rim of its Clásico Seasoning for a craveable finish.
If you love the timeless taste of a margarita, the Spicy Jalapeno Margarita is a perfect choice, bringing bar-quality flavor to your celebration in just a few simple steps.
Both beverages feature a Tajín Clásico Seasoning rimmer that adds eye-catching color and a burst of flavor, complementing the sweetness of fresh fruit. Citrus like orange and lime, tropical options such as pineapple and mango, and melons including cantaloupe, watermelon and honeydew all pair beautifully. It’s an easy, fun way to add a pop of color and make everything from orange juice to fruity mocktails feel festive and special.
With a little prep, you can turn Cinco de Mayo into a truly unforgettable fiesta. For more swoon-worthy recipes ideas, visit Tajin.com.
Watermelon Agua Fresca
- 2 cups fresh watermelon, cubed
- 1 ounce fresh lime juice
- 1/2 ounce agave syrup (optional)
- 1/2 cup cold water
- ice
Rim:
Garnish:
- lime slice
- watermelon slice
- Dip glass into Tajín Chamoy Sauce then into Tajín Clásico Seasoning.
- In blender, blend fresh watermelon cubes; lime juice; agave syrup, if using; and cold water until smooth and well combined.
- Fill prepared glass with ice and pour watermelon mixture into glass.
- Sprinkle with pinch of classic seasoning on top.
- Garnish with lime slice and watermelon slice.
Spicy Jalapeno Margarita
- 2 slices fresh jalapeno
- 1 ounce fresh lime juice
- 2 ounces blanco tequila
- 1 ounce orange liqueur
- 1/2 ounces agave syrup
- ice
Rim:
Garnish:
- jalapeno slice or lime wheel
- To rim glass, brush Tajín Chile Lime Sauce on side of glass then dip into Tajín Clásico Seasoning to coat. Set aside.
- In shaker, muddle jalapeno slices with lime juice to release heat and flavor.
- Add tequila, orange liqueur and agave syrup. Fill with ice and shake vigorously 10-15 seconds.
- Fill prepared glass with ice and strain margarita into glass.
- Garnish with lime wedge and jalapeno slice.
SOURCE:
Tajin
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
recipes
Power Summer Adventures with a Spectacular Bagel Brunch Spread
Spectacular Bagel Brunch Spread: Enjoying meals al fresco this summer starts with one simple trick: Head outside before the sun reaches its peak to beat the heat. A summer brunch with recipes like Summer Berry Panzanella Salad or Berry Bagel French Toast Casserole offers a special way to fuel up before all the adventures and activities a bright, sunny day may bring.
Power Summer Adventures with a Spectacular Bagel Brunch Spread
(Feature Impact) Enjoying meals al fresco this summer starts with one simple trick: Head outside before the sun reaches its peak to beat the heat. A summer brunch offers a special way to fuel up before all the adventures and activities a bright, sunny day may bring.
For a light, refreshing bite, Summer Berry Panzanella Salad combines bagel “croutons” and a bushel of berries for a nutritious dose of deliciousness. Or for a hearty solution that’s sure to get you in gear for a day at the park or in the water, this Berry Bagel French Toast Casserole is loaded with favorites like strawberries, blueberries, raspberries and a homemade crumble topping that’s a true crowd-pleaser.
These brunch favorites are powered by limited-edition Dave’s Killer Bread Summer Berry Bagels, which deliver sweet, summery organic goodness with raspberry, blueberry, cranberry and strawberry. Every bite can delight your taste buds, and with 10 grams of protein and 3 grams of fiber in each serving, your body will thank you, too. Available nationwide through July, now’s the time to enjoy them before summer passes by.
To find more summer brunch inspiration, visit DavesKillerBread.com.
Summer Berry Panzanella Salad
Prep time: 25 minutes
Servings: 4-6
Bagel “Croutons:”
- 3 Dave’s Killer Bread Summer Berry Bagels
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 pinch salt
Berry Salad:
- 1 pint strawberries, hulled and sliced (reserve 1/2 cup for dressing)
- 1/2 cup blueberries
- 1/2 cup raspberries (optional)
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
Berry Dressing:
- 1/2 cup strawberries
- 1 tablespoon brown sugar
- 1 pinch salt
Serving:
- 3/4 cup plain Greek yogurt or vanilla yogurt
- 1 tablespoon poppy seeds
- fresh mint (optional)
- Heat oven to 350 F.
- To make bagel croutons: Cut bagels into 3/4-inch cubes. In bowl, melt butter; stir in brown sugar and salt. Toss bagel cubes in butter mixture.
- Spread on baking sheet and bake 15-18 minutes, flipping once, until golden and crisp. Let cool.
- To make berry salad: In large bowl, combine sliced strawberries; blueberries; raspberries, if desired; lemon zest; and lemon juice. Toss gently.
- To make berry dressing: Place reserved strawberries in bowl. Add brown sugar and salt. Using fork or potato masher, mash until juicy and chunky.
- To assemble panzanella salad: Add cooled bagel cubes to berry salad. Pour in mashed strawberry dressing. Toss slightly so bread absorbs juice.
- Let sit 5-10 minutes so bagel pieces soften while staying textured.
- Serve in bowls with yogurt, poppy seeds and mint leaves, if desired.
Berry Bagel French Toast Casserole
Prep time: 55 minutes
Servings: 6-8
Casserole Base:
- 5 Dave’s Killer Bread Summer Berry Bagels
- 1 cup strawberries, sliced, divided
- 3/4 cup blueberries, divided
- 1/2 cup raspberries, divided
- 8 large eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Crumble Topping:
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 pinch salt
- 4 tablespoons melted butter
Serving:
- powdered sugar
- maple syrup
- berries (optional)
- To make casserole base: Preheat oven to 300 F. Cut bagels into 1-inch cubes. Spread on baking sheet and toast 10 minutes until slightly dry.
- Lightly grease 9-by-13-inch baking dish. Add toasted bagel cubes and half the berries.
- Whisk eggs, milk, cream, maple syrup, brown sugar, vanilla, cinnamon and salt. Pour evenly over bagels.
- Press bread gently so it absorbs custard. Cover and refrigerate 2 hours, or overnight.
- Heat oven to 350 F.
- To make crumble topping: Mix flour, brown sugar, cinnamon, salt and melted butter. Sprinkle mixture over casserole. Add remaining berries.
- Bake 40-45 minutes until center is set and top is light golden color. If it browns too quickly, tent loosely with foil.
- Let rest 5-10 minutes. Dust with powdered sugar and serve with maple syrup. Top with extra berries, if desired.
SOURCE:
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