Caramel M&M’s are a thing!

Photos courtesy Mars Corporation
Photos courtesy Mars Corporation

M&M’s hold a very special place in my heart – and my pantry. I sprinkle them over my popcorn, poke them into my pancakes and stir them into my cookie dough. My Mama even craved them when she was pregnant with me. No joke.

So this morning when I saw Kathie Lee & Hoda sample Caramel M&M’s on Today, I knew I had to further investigate this new, should-have-already-been-a-thing M&M’s flavor!

I got in touch with the folks at MARS Chocolate, the people behind M&M’s, to learn more.

The flavor will be on store shelves in May 2017, which basically means I will crave this candy, which I have never even eaten, until spring of next year! Here’s hoping I can snag a sample and share my review of them before then.

Look at this fancy graphic representation of the awesome caramel wave of deliciousness we will enjoy in the future:

The new Caramel M&M’s will be comprised of a creamy caramel center covered in milk chocolate and enclosed in M&M’s signature candy shell. The candies will be available in Singles, Share Size and Sharing Size Stand Up Pouch.

M&M’s is calling the launch of M&M’s Caramel the biggest launch in its brand’s history. It is one they have worked on for several years, until the proprietary technology used to create the candies was fully developed.

I get it. It does seem like a feat of engineering. High five, M&M’s.

Caramel is the fastest growing “flavor segment” in the food industry- Sales grew 15% in 2015, according to MARS- so the company has included M&M’s Caramel in its four largest “variants,” joining Peanut, Milk Chocolate and Peanut Butter. It will be a permanent flavor in the brand’s portfolio, unlike seasonal flavors such as Pumpkin Spice.

The company plans to support the roll-out of M&M’s Caramel with a big ad campaign, including in-store displays, e-coupons and sampling, social media and print, radio and TV ads.

I’ll report back when I can fully review M&M’s Caramel in all their creamy, crunchy glory.

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