BU-Unwtr Farming, Saturday, D«ctmb>r 17,1983
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This gift box is a Christmas favorite, as are the chocolate
trees, wreaths, snowmen, candy canes and reindeer, found at
the Evans Candy Store.
Sweet Business
(Continued from Page B 12)
years, she decided her heart was in
the family business. She is now
employed fulltime as a candy
maker.
Karen’s brothers, Tim and Tom,
helped construct the new
restaurant, and they will be the
chefs when it is open.
“And they help out in candy, if
we holler extra hard,’’ Karen
laughed.
Karen’s other brothers, Duane
and Steve, are still in school, but
they also help with the candy when
school is over for the day.
Kaben’s father “oversees
everything,” according to Karen,
and her mother is mainly
responsible for selling the candy in
the store.
The Lancaster County business
has also expanded into the ex
tended family as Tim’s fiancee,
Tammy Zorbaugh, will be the
hostess in the new restaurant. And
grandparents and aunts “stop in
and help,” Karen said.
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Everyone has their specific
duties, but, according to Karen,
“Any of us can jump from one to
another of the jobs.”
While the extra help is always
appreciated, it is especially needed
during busy seasons such as
Christmas and Easter. Karen
explained that they usually sell
between two and three tons of
chocolate at Easter and estimated
that about half a ton is sold at
Christmas.
According to Karen, the hollow
chocolates are big hits at Easter,
while during Christmas customers
are more interested in chocolate
covered creams and pretzels.
“All the chocolate items are
made here,” Karen explained,
adding that some specialty items
are imported.
Do they have a secret recipe for
their candy?
“As far as the chocolate goes, it
is pure chocolate and that’s the
secret,” Karen said with a smile.
“Pure chocolate is what tastes
-
Shelves of delicious chocolate candy, as well as some
imported treats, line the walls of the Evans Candy Store,
located on Willow Street Pike, Lancaster.
best.”
She explained that there is
nothing added to the chocolate
which makes for some extra work
and care. The chocolate must be
heated to 110 degrees (for milk
chocolate). It is then cooled to 89
degrees and “seeded,” which
means that chocolate shavings
from the original bar are added.
Those chocolate shavings, ac
cording to Karen, have never been
melted. After seeding, the
chocolate is cooled to 86 degrees. It
is then ready for sale.
While it sounds like a lot of work,
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4. -A
Karen had a positive answer to the
question of what the benefits are of
working in a family business.
“Tons of them,” was her response.
“Our family was always close
and it keeps it close,” Karen said.
“That’s special. Also Dad taught
us business right in the home.”
Chnstmas
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Are there drawbacks?
“We have conflicts when we’re
making decisions, but there’s
always one made in the end,”
Karen said.
The hours for the candy store are
from 10 a.m. to 6 p.m. Tuesday
through Saturday. They are closed
Sunday and Monday.
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