Whenever I go to Canada, I bring back candy, specifically Mackintosh's toffee. Unfortunately, I couldn't find the toffee on this trip, but I grabbed a few goodies from a gas station in Swan River on our way back from the fishing camp.
Just to clarify, that one on the bottom is a Big Turk. With a K. It's basically a massive chocolate-covered gummy bear. I'd never had one before, but I've now tried it and can attest that it is an exception to the yummy Canadian candy rule. The makers of Big Turk can go ahead and replace the K with something else.
I often wondered what those Canucks are putting in the stuff that makes it taste better. Is it the fresh air and clean water? The fancy French translations on the labels? The friendliness of the cashiers and their cute accents?
Thanks to careful observation of the Canadian Kit Kat wrapper (it was a long ride home), I think I've found a clue.
"Chocolate Plus Onctueux". Is "onctueux" the French word for "creamy", or is it an amazing food additive developed by the Canadian version of Clark Griswold in some Laboratory of Deliciousness? Flipping over to the ingredient list:
"Salt*, Yeast* - *may or may not contain." You'd think the Kit Kat people would have a pretty good idea of the recipe by now, but apparently they like to retain a sense of mystery about its actual contents.
Canadian candy even contains friendly warning labels. Because they care.
This is a work in progress. In order to solve the case, I'll have to consume more Canadian candy. A lot more.