Taste the Difference

Craving something sweet?

Not all candy is created equal. Trolley Car's assortment of Swedish and European pick-and-mix is built on a different philosophy — real fruit flavors, natural colors, and a depth of taste that comes from generations of craft.

Whether you're reaching for a soft marshmallow, a chewy salty licorice, or a fizzy foam bite that melts in your mouth, every piece was selected to deliver Happiness by the handful.

Texture Spectrum — Trolley Car Sweets and Treats

Find Your Texture

Every candy at Trolley Car has its own distinct feel, flavor, and story. Tap any point on the spectrum to explore.

← Airy / Light Chewy / Dense →

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Marshmallow Skummis

Mouthfeel

Compresses and dissolves rather than springs back. Almost no resistance — the softest candy type we carry. Think the inside of a s'more: pillowy, airy, and gone before you know it.

Flavor Profile

Mild and vanilla-forward. Texture is the star here — flavor is subtle, sweet, and never sharp or acidic. Some varieties are layered or filled with fruit pastes for added complexity.

Exterior

Matte and powdery — dusted with a blend of confectioners' sugar and cornstarch. No sanding sugar, no glaze. The powder is what prevents pieces from sticking together in the bin.

Key Ingredients

Sugar Glucose syrup Gelatin Water Vanilla Confectioners' sugar dusting

Production Method

1

Cook low and slow. Sugar and glucose syrup are cooked to 112–116°C — lower than foam candy — retaining more moisture. That extra water is what makes marshmallow dissolve rather than bounce.

2

Whip with minimal gelatin. A low gelatin concentration (1.5–2.5%) is blended in, then the mass is whipped to create a fine, uniform air structure. Less gelatin = less structure = the signature pillowy, dissolving texture.

3

Extrude or mould, then dust. Pieces are shaped by extrusion or cornstarch moulding, then tumbled with confectioners' sugar and cornstarch — creating the matte, powdery exterior that prevents sticking.

The key difference from foam candy is the water-to-gelatin ratio. More water, less gelatin = dissolves. Less water, more gelatin = bounces back.

What to Look For

Strawberry Marshmallow Cubes Soft, fluffy, chewy texture that melts in your mouth. Perfect for those who enjoy a light, fruity indulgence of rich strawberry flavor.
Soft Marshmallow Bananas Soft, squishy banana-shaped marshmallows that melt in your mouth. A Swedish classic — light, chewy, and subtly sweet.
Marshmallow Ice Cream Cones Mini marshmallow treats shaped like little ice cream cones — light, airy, and just sweet enough. A playful European classic that's as fun to look at as it is to eat.
Dome-topped Marshmallow Mushrooms Big, fluffy marshmallow candies shaped like mushrooms — soft, airy, and gently sweet. A whimsical European classic that's hard to resist picking up.

Staff Tip

Marshmallow is everyone's friend. Soft, familiar, and instantly welcoming — a natural go-to for young guests, soft-texture seekers, or anyone asking for something light and easy.

Pairing note: Marshmallow pieces mix well with foam gummies in a bag — both are soft-textured, so the bag stays cohesive in feel while the flavor variety increases.
Freshness note: Best enjoyed fresh — marshmallow is at its softest and squishiest right out of the bin. Moderately humidity-sensitive, so pieces exposed too long may feel a bit stiffer and drier, though still sweet and flavorful.
Foam Gummies Skumgodis

Mouthfeel

Soft, airy, and elastic. Compresses easily under the teeth and bounces back — a springy, pillowy quality unlike any American candy equivalent. The signature Swedish candy experience.

Flavor Profile

Sweet and intense. The open-cell foam structure absorbs flavor compounds more readily than dense gummies, so fruit notes hit immediately. Two-tone pieces often carry layered flavors — banana and vanilla, strawberry and cream.

Exterior

Sanding sugar dusted — medium-grain crystalline sugar that adheres to the tacky foam surface and creates a light crunch on the outside before giving way to the soft interior. That textural contrast is the defining characteristic.

Key Ingredients

Glucose syrup Sugar Gelatin Egg white / albumin Sanding sugar Natural flavors Food coloring

Production Method

1

Cook hot. The sugar base is cooked to 120–127°C — higher than marshmallow — driving off more moisture and producing a stiffer, more elastic mass that holds air under pressure.

2

Aerate with high overrun. The mass is whipped in a continuous aerator with egg white as a stabilizer. Air is injected at 50–100% overrun — meaning the finished candy is up to twice the volume of the unwhipped base. This is what creates the open, springy cell structure.

3

Mould and sugar tumble. Two-tone pieces are made by co-depositing two colored masses simultaneously into moulds. After setting, all pieces are tumbled with coarse sanding sugar — creating the signature crunchy exterior.

Fresh skumgodis is noticeably softer than older stock — the foam continues to firm for 24–48 hours after production. It's the most humidity-sensitive candy type we carry.

What to Look For

Bubs Vegan Wild Berry and Pomegranate Foam Ovals Chewy oval gummies bursting with wild berry sweetness and a tangy hint of pomegranate. A vibrant, refreshing bite from Sweden's beloved Bubs — and completely vegan.
Fizzy Foam Michrooms These pink-topped, blue-bottomed mushroom-shaped foam candies with a soft, fluffy bite and a fizzy sour coating are a Swedish classic. Sweet and tangy in the same moment.
Bubs Vegan Banana Toffee Foam Ovals Chewy oval gummies with a smooth, creamy toffee flavor and a warm hint of banana. A uniquely Swedish flavor combination from Bubs — and completely vegan.

Staff Tip

Skumgodis is the most popular candy category in Sweden — if a guest asks where to start, this is always the right answer. Foam bananas in particular are a near-universal crowd pleaser.

Humidity and freshness: Foam candy is at its best when it's fresh — soft, light, and springy with that signature airy bite. Like all foam candy, it's a little sensitive to humidity and can firm up over time, but its density helps preserve the flavor.
Gelatin note: Like traditional gummies, skumgodis comes in both vegan varieties — typically made with potato or corn starch — and traditional versions made with animal-based gelatin. The distinction is clearly marked on the label, but our associates are always happy to help.
Traditional Gummy Geléhallon · Björnar · Skivor

Mouthfeel

Firm, springy, and satisfying. Noticeable resistance on the bite, then a clean, even chew that holds flavor throughout. Dense enough to hold fine embossed shapes — bears, fish, raspberries, rings.

Flavor Profile

Bright, clean, and direct. Citric acid adds genuine tartness. Swedish producers lean heavily on natural fruit juice concentrates — the result is noticeably less artificial-tasting than American gummy equivalents. Raspberry, cola, and citrus are the most common profiles.

Exterior

Glazed or sugar-coated. Most Swedish gummies are finished with a thin beeswax or carnauba wax glaze for shine and to extend shelf life. Some varieties are coated in fine granulated sugar instead. The glaze is what gives them their characteristic sheen in the bin.

Key Ingredients

Glucose syrup Sugar Gelatin Citric acid Fruit juice concentrate Natural flavors Beeswax

Production Method — Mogul Starch Moulding

1

Starch mould preparation. Cornstarch is packed into trays and stamped with a mould board to create precise negative cavities — one of the oldest methods in confectionery. The starch absorbs surface moisture during setting, creating the slight skin and clean release that defines the finished piece.

2

Cook and deposit. Sugar, glucose syrup, and pre-bloomed gelatin are cooked to 107–115°C, combined with fruit juice, citric acid, and coloring, then deposited as a liquid into the starch trays. Pieces set over 24–48 hours.

3

De-starch and glaze. Pieces are tumbled to remove excess cornstarch, then finished with a beeswax or carnauba wax glaze for shine and shelf stability — or coated in fine sugar for a matte, slightly crunchy exterior.

Swedish producers use a lower gelatin concentration than American or German manufacturers — typically 6–10% — which produces a softer, more natural chew and a less rubbery bite.

What to Look For

Swedish Fish Soft, chewy fish-shaped jellies with a smooth texture and a gently sweet fruity flavor. The original Swedish Fish, naturally colored and set with starch rather than gelatin. Coated with beeswax rather than a synthetic glaze, making them a great option for vegetarians.
Fruit slices (skivor) Flat, disc-shaped pieces in citrus, strawberry, or mixed fruit flavors. Bright and tart, usually coated in coarse sugar. One of the most recognizable formats in Swedish candy bins.
Sour Pineapple Rings Chewy pineapple rings with a bright tropical flavor and a tangy sour sugar coating. Sweet and tart in every bite — naturally colored with turmeric and completely gelatin-free.
Cola bottles Large, chewy cola bottles with a rich, classic cola flavor and a satisfying bite. A pick-and-mix staple - naturally flavored and instantly familiar.
Sour Belts, Carpets, and Strings Chewy fruity candy in belts, carpets, and strings — soft, flexible, and satisfyingly tangy. A pick-and-mix classic that comes in a range of bright flavors and vivid colors. Available in both vegan and non-vegan varieties — check the bin label or ask an associate.
Bubs Vegan Lemon Rasperry Skulls Skull-shaped gummies with a bright, tangy lemon and sweet raspberry flavor — a playful Swedish treat from Bubs. Naturally colored and completely vegan.

Staff Tip

Traditional gummies are the most familiar format in the store — soft, chewy, and instantly recognizable to guests of all ages. For anyone new to Swedish candy, this is a natural starting point. Swedish gummies tend to be less sweet and more nuanced than their American counterparts, with a firmer chew and fruit flavors that feel truer to the source. Classic shapes like bears, fish, and bottles are comfortable and approachable, while the broader assortment rewards guests who want to explore a little further.

Gelatin note: Most traditional Swedish gummies are made with animal-based gelatin, which contributes to their distinctive texture — a firmer, slower chew that holds its shape and releases flavor gradually. It's part of what sets them apart from the softer, starch-based gummies many guests are used to, and worth knowing for anyone with halal, kosher, or vegetarian preferences.
Texture note: Swedish gummies get their distinctive flavor from natural fruit juice concentrates and botanical flavor compounds rather than synthetic aromatics — producing a cleaner, more tart, and truer-to-fruit taste. You'll find flavors that are uncommon in American candy, like lingonberry, elderflower, rhubarb, and pear alongside familiar favorites. The colors are just as natural — drawn from ingredients like carrot, paprika, turmeric, beetroot, and black currant — which gives Swedish gummies their characteristically softer, more muted tones compared to the vivid artificial hues most guests are used to.
Licorice Lakrits · Saltlakrits · Salmiak

Mouthfeel

Ranges from firm and chewy to almost rubbery depending on variety and moisture content. Starch-based rather than gelatin-based — the denser, more substantial mouthfeel is a direct result of the wheat flour structure. Unlike gummies, licorice does not dissolve or melt.

Flavor Profile

Anise-forward, bitter, and bold in its base form. Salty licorice (salmiak) adds a sharp, briny, savory quality from ammonium chloride — nothing like American black licorice candy. Intensity varies significantly: mild, medium, and extra strong are distinct products, not just degrees of the same experience.

Exterior

Glazed or matte depending on variety. Many pieces are finished with a beeswax or carnauba wax glaze for shine and shelf stability. Soft varieties may be lightly powdered. Some are chocolate-enrobed, which rounds the salmiak sharpness significantly.

Key Ingredients

Wheat flour / starch Glucose syrup Sugar Licorice root extract Ammonium chloride Anise oil Beeswax

Production Method — Starch Extrusion

1

Cook a starch-based dough. Wheat flour, starch, sugar, and glucose syrup are cooked at 115–130°C — closer to making a dough than a candy. This gelatinizes the starch and creates licorice's uniquely dense, rubbery structure. No gelatin involved.

2

Add flavor compounds. Licorice root extract defines the base flavor. For salty licorice, ammonium chloride is added here — its concentration is the single variable that determines whether a piece is mild, medium, or extra strong.

3

Extrude, dry, and glaze. The hot mass is pushed through shaped dies to form ropes or tubes, cut to length, then dried in conditioning tunnels to 14–18% moisture. Pieces are finished with a beeswax or carnauba wax glaze for shine and shelf stability.

Licorice is the only naturally gelatin-free candy type we carry — its structure is entirely starch-based. Relevant to know for guests with dietary or religious restrictions around gelatin.

What to Look For

Vegan Raspberry Licorice Foam Skulls (Licorice-flavored foam) Skull-shaped foam candies with a soft, airy bite — sweet raspberry on the outside, deep salty licorice at the center. A classic Swedish flavor pairing in a fun, approachable format. Completely vegan.

Salmiak note: The salty licorice flavor in these comes from salmiak — ammonium chloride — a mineral compound that gives Scandinavian licorice its distinctive sharp, savory edge. It's unlike anything in American candy, and completely normal to be surprised by it the first time. For guests curious about salty licorice, this raspberry foam variety is one of the gentlest introductions we carry.

Black Licorice Ovals (Licorice-flavored gummy) Smooth, chewy oval candies with an earthy licorice flavor. Softer and sweeter than the salty variety with a gentler salmiak edge and a deep, clean licorice finish.
Mega Raspberry Ropes (Licorice) Big, chewy raspberry-flavored ropes with a soft, springy bite and a sweet, fruity flavor — the kind of licorice most American palates know and love. A fun classic that's a natural entry point for guests new to the Scandinavian candy section. Not suitable for vegan or vegetarian guests.

Staff Tip

Salty licorice is bold and genuinely unfamiliar to most guests. If you want something you genuinely cannot find anywhere else in Richmond, this is it.

Gateway strategy: For guests who are curious but hesitant about salty licorice, the raspberry-licorice combination pieces are the natural first offer. The familiar sweetness of raspberry carries the salmiak flavor in a way that feels approachable rather than challenging — guests get a genuine taste of the Scandinavian licorice tradition without being thrown in at the deep end. Trolley Car will stay close to the demand and always be on the lookout for adding more licorice varieties to the mix.
Gelatin-free: Licorice is starch-based, not gelatin-based — naturally suitable for guests avoiding pork or beef gelatin. Always advise guests to confirm with the specific product label, as formulations can vary by producer.
Shelf stability: Licorice is the most shelf-stable candy type we carry. Proper glazed licorice pieces hold their texture and flavor significantly longer than foam or gummy varieties under comparable storage conditions.

We’d Love to Hear From You

Have a question, a sweet idea, or just want to say hello? reach out to us and we'll be in touch shortly.

And stay tuned — soon we'll be sharing details about our mobile candy cart, including where to find Trolley Car around Richmond and how to book us for your next event. If you already want to let us know what you’re planning please feel free to send us message!