Rainbow kisses and chocolate dreams

In Hershey Town, Pennsylvania, some 171 miles from New York, you can find the home of one of the world’s greatest chocolate makers. When founder Milton Snavely Hershey set foot on the cornfields of Philadelphia, he had big plans for his future: a factory for the mass production of high-quality chocolate and accommodations for his large staff. Today, the Hershey estate is home to the Hershey Trust, a school for orphan boys, a theme park, a hotel, and even a sports arena. With a population of about 20,000, the town has ballooned into a community that thrives on the Hershey name.

Now, the world’s beloved confectionery company has added another member to a growing family of products, entertainment centers, and charities. Hershey’s Kissables, the new colorful sweets in candy-coated shells, which keep them from melting easily, come in handy portable packets.

The latest boon for chocolate lovers, Kissables’ bright rainbow colors make the confection even more fun to eat – making it a delightful present for kids and grownups alike.

"We are really happy and excited about bringing Hershey’s Kissables to the Philippines because it is a fantastic combination of something new and familiar," says Jerry Santiago, president and regional general manager of Hershey’s Philippines Inc. "Kissables is a new and vibrant innovation on the classic Hershey’s Kiss, the chocolate that Filipinos have loved all these years."

No doubt confectionery-craving fans all over the country will be looking for new ways to enjoy this lovable Hershey’s product.

A recipe from our friends at Hershey shows us how to share a little Kissables with our loved ones. Whether it’s a cake or a cookie, it’s never a bad time to give a loved one a little Kissable treat.

Hershey’s Kissables Cake

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup Hershey’s cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk or sour milk (1 tablespoon white vinegar plus milk to equal 1 cup)

1 cup strong black coffee or 2 teaspoons of powdered instant coffee mixed with 1 cup boiling water

1/2 cup vegetable oil

1 teaspoon vanilla extract

butter cream frosting (recipe follows)

2 cups (or one 14-oz. package) Hershey’s Kissables

Heat oven to 350 degrees Fahrenheit. Grease and flour two nine-inch round baking pans.

Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer for two minutes (batter will be thin). Pour batter evenly into prepared pans.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Remove from pans to wire racks. Cool completely. Frost with butter cream frosting. Garnish top and bottom edges of frosted cake with candies. Good for 10 to 12 servings.

Butter Cream Frosting

2 cups (or one 12-oz. package) Hershey’s Premier White Chips

1/3 cup milk

1-1/2 cups (3 sticks) cold butter, cut into pieces

1-3/4 cups powdered sugar

Place white chips and milk in large microwave-safe bowl. Microwave at high for one minute, then stir. If necessary, microwave an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Leave until cool to lukewarm.

Beat butter and powdered sugar gradually into white chip mixture. Beat until light and fluffy. Good for about four cups of frosting.