When it comes to iconic chocolate bars, few evoke the charm and nostalgia of the Idaho Spud from the Idaho Candy Company. This beloved chocolate bar, shaped like Idaho's famous potato, features a light cocoa-flavored marshmallow center coated in rich dark chocolate and dusted with coconut flakes. But what sets this chocolate bar apart isn't just its quirky design—it's the innovative use of agar agar in its marshmallow filling, a ingredient that earned it the label of a "healthful" treat back in 1918. In this article, we'll dive into the history of the Idaho Candy Company, explore the role of agar agar in the Idaho Spud chocolate bar, and uncover why it was considered a healthier option during the early 20th century. Whether you're a chocolate bar enthusiast or curious about vintage confections, the Idaho Spud's story is as sweet as it is fascinating.
The Secret Ingredient: Agar Agar in the Idaho Spud Chocolate Bar
At the heart of the Idaho Spud chocolate bar is its marshmallow center, which uses agar agar instead of traditional gelatin. Agar agar, derived from red algae (seaweed), is a plant-based gelling agent that creates the bar's signature light and airy texture. This substitution wasn't just for flavor or consistency—it was a deliberate choice that allowed the company to market the chocolate bar as "healthful" in its early days.
Agar agar has a long history, originating in Japan around the 17th century as "kanten," where it was used in desserts and as a natural thickener. By the late 19th and early 20th centuries, it had made its way to the West, gaining popularity in food production for its gelling properties. In 1918, when the Idaho Spud was created, agar agar was incorporated into the marshmallow to provide a stable, gelatin-like structure without animal products. This made the chocolate bar appealing to a broader audience, including those seeking vegetarian options, though that term wasn't as common then.
Why Agar Agar Was Considered Healthful in the Early 20th Century
In the 1910s and 1920s, agar agar was touted for its health benefits, particularly as a digestive aid and laxative. Unlike animal-derived gelatin, which is primarily protein and lacks fiber, agar agar's plant-based nature was seen as more "natural" and beneficial for digestion.
In the context of candy, using agar agar allowed the Idaho Candy Company to position the Idaho Spud chocolate bar as a "healthful" indulgence amid a market flooded with sugary treats.
The Enduring Appeal of the Idaho Spud Chocolate Bar
Today, the Idaho Spud remains a top-selling chocolate bar in the Northwest, beloved for its unique flavor and nostalgic value. Locals often gift it during holidays, while out-of-state Idahoans order it online to recapture a taste of home. Available in single bars, 12-count mailers resembling potato cartons, or variety packs, it's easy to share this piece of Idaho history.
The use of agar agar not only preserves the bar's "healthful" roots but also makes it suitable for those avoiding gelatin, adding to its modern appeal. Whether enjoyed at room temperature or frozen for a crunchier texture, the Idaho Spud chocolate bar continues to delight generations.