The Frittle – also known as peanut fudge brittle – is an appetizing concoction that brings the best of peanut brittle and fudge into one delicious dessert.

According to Newfangled Confections, the Frittle combines the classic peanut-buttery sweetness of brittle crossed with peanut fudge. The result is a soft, crispy fudge-like brittle with just a hint of salt.

Available at Market District supermarkets in Pennsylvania, the unique creation is explained by Indianapolis native Carrie Abbott, who attended Ball State University to earn a degree in geography with a travel and tourism component, and then to Ivy Tech for an associates’ degree in pastry and baking.

“I have always been drawn to food and hospitality,” Abbott shares. “Before starting Frittle® four years ago, I was catering desserts. That’s how Frittle happened. I was working with a peanut candy recipe I really liked. It satisfied my nostalgia for old-fashioned peanut brittle, but wasn’t as hard.”

Carrie describes Frittle as a cross between the classic, peanut-buttery sweetness of brittle and a rich peanut fudge. The result is a kinder, softer brittle with a crispy-creamy texture and just a hint of salt. It’s also gluten free and vegan.

“The texture is really unique, and the package size makes it a great little gift or a nice indulgence for yourself for less than $5,” explains the chef, who is thrilled about having her candy in Market District stores.

“What I love about being local is the relationships I am building with the people who sell our candy, like Market District. It’s a really big deal to see your product featured in the Sweets Shop. That’s why I personally drive and deliver my candy to every Market District store that carries it — even Pittsburgh and Ohio. I love seeing everything about how Frittle makes it into a customer’s hands. The fact that Market District sought out local artisans when they came here was amazing. It’s been a great partnership.”

Located in the heart of Indianapolis’ historic/arts district, Carrie’s candy company, Newfangled Confections, makes all candy on-site, but mostly sells wholesale. “When people ask for it, I send them to Market District to buy. I know they are going to have a lovely food experience.”

With candy in all of our Market District stores, Frittle has gone from being a local sensation to a regional/national treat. “I knew it had an audience because it is so good and affordable. Even younger people — under 30 — who don’t have the nostalgia factor because maybe they never experienced brittle as a child, love it. It’s super exciting to take something that I adored as a child and watch my version of it come back.” Frittle is available in 4-ounce boxes for $4.99 and 3 ounce bags for $3.99.

Evolving the business

Closely related to this story is The Best Chocolate In Town, Inc., which was founded in 1998 by Elizabeth Garber with a goal to provide premium, specialty chocolates, gourmet cookies, espresso drinks, and unique desserts in Indianapolis, specializing in handmade truffles, caramels and cookies. 

In February of 2020, the retail business closed the doors to its Mass Ave store. They relocated the production facility to 13th and Illinois Street. These are the company’s new headquarters where customers can pickup orders. The Best Chocolate In Town was acquired by another local Indy candy maker: Newfangled Confections, owned by Carrie Abbott. Both teams have become one and are so excited about the new potential now to reach so many more people with our delicious handcrafted sweets!

The Best Chocolate in Town, a popular chocolate shop on Mass Ave., has shut its doors, but fans will still find their signature truffles and sweets at other local stores.

Elizabeth Garber announced on Facebook that she has closed her retail store and is selling the recipes and the rest of the business she founded 21 years ago to Carrie Abbott, another candy entrepreneur from Indianapolis.

Abbott, founder of Newfangled Confections, worked as an intern at Garber's shop when she was studying culinary arts at Ivy Tech 12 years ago.

"There is no one better suited to carry on the name,” Garber said in a statement. "Carrie and I share the same values, and the same passion for chocolates and confections."

Abbott said she's happy to continue making The Best Chocolate in Town's signature candies and will be distributing them through the retail locations that already work with her.

Abbott is the creator of Frittle, a fudge-peanut brittle treat that she sells at shops in Indiana, Illinois, Ohio and Michigan.

Abbott said she's hired Garber's candy makers and intends to keep selling The Best Chocolate In Town's sweets through a network of shops within 100 miles of Indianapolis.

"We want to bring the (Best Chocolate in Town) retail shop to your closest retailer," Abbott said.

Restaurant innovations

At new restaurants across the country, chocolate is popping up in many unique menu applications. One such example is Din Tai Fung's signature dessert – the Chocolate Xiao Long Bao, a twin to the soup dumpling but filled with premium chocolate lava.

A lively show kitchen serves as the venue's signature design feature, spotlighting the craftsmanship of Din Tai Fung's dedicated Xiao Long Bao culinary team and what goes into the intricate creation of 10,000 dumplings each day. In October, the restaurant debuted its first Las Vegas venue at ARIA Resort & Casino.

The legacy of Din Tai Fung dates back to Taiwan 1972 when Mr. Bing-Yi Yang pivoted his simple cooking oil shop to focus on the increasingly popular soup dumplings. Revered for its attention to detail, Din Tai Fung caught the attention of Japanese tourists, launching a worldwide dumpling empire that now stretches across 13 countries. This year marks the 20th anniversary of the concept's expansion to the United States, where it has developed a loyal following including late Pulitzer Prize winner Jonathan Gold who once described the Xiao Long Bao as "small miracles."