Sweden’s National Sweet Tooth
There are a few things that have taken me by surprise in my study of Sweden’s culinary landscape. First: the candy. Every grocery store that I’ve visited has an isle of bulk candy bins that would put Willy Wonka’s Chocolate Factory to shame. The biggest grocery store, ICA MAX Stormarknad (say that 10 times fast!), must have over 100 bins of candy. The bins contain every flavor and shape of gummy candy – from sweet and sour fruit chews (or winegums, as they’re called here), salted licorice, Swedish fish and coke bottles (coke flavored winegums shaped like bottles) and so on. And, all manner of chocolate: nuts, caramels, chocolate coated marshmallow bears, chocolate coated gummy candies, chocolate drops, hey stacks, etc. Add to that, another smaller isle of “premium” candy bins where premium chocolates come wrapped in pretty jeweled colored foils that remind me of some long lost childhood I never had! It’s a wonder Sweden doesn’t suffer from a national toothache or a severe case of hyperactivity. But maybe that’s why Swedes so often go to Thailand (a nation known for its inexpensive dental care) in the wintertime, to get all of their cavities filled!
Next: ice cream. While I haven’t yet noticed a frozen yogurt epidemic on the same scale as that which is sweeping the United States at the moment, Swedes certainly do love their frozen treats. Store bought ice creams in Sweden come in flavors normally limited to high-end restaurants in the States – rhubarb with cardamom and cinnamon, nougat, lemon-mint sorbet, cactus fruit. And their ice creams are ethereally light and yet still incredibly creamy – a texture I’ve only ever experienced before with ice cream made from a PacoJet. But, my research is not yet complete. I think the Swedish ice cream phenomenon will require more a bit more field-testing.
And finally, the bread and butter. Seriously, what country steals all the thunder for having the best bread? France, no? Baguette, baguette, baguette. You’d think that baguette was the only decent bread available in all of Europe. Well, to hell with the baguette, I say, and to hell with the French, for that matter! The best breads I’ve ever eaten have been in Norway and now, Sweden. Dense, dark, chewy whole grain breads flecked with caraway, flax and sunflower seeds, spiced syrup breads and breads loaded with dried fruits and nuts. Spread with creamy, rich salted or extra-salted butter – it’s like a bite of heaven!
A new addiction, or three, has been born in me. Needless to say, I will not be able to fit into my pants by the end of this trip. Good thing there’s an H&M on every street corner!
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