John’s Water Ice, a popular South Philadelphia tradition, now offers a freeze-dried version, developed in partnership with the founders of Sugar Crunch Candy, writes Michael Klein for The Philadelphia Inquirer.
The process of creating the new offering begins with John’s Water Ice formula, which is freeze-dried and transformed into a crunchy candy. Eating the cherry candy gives the same red lips and tongue, while the lemon has the signature sweet-tart tang.
Phil Kramer and Tommy Sandelier, Sugar Crunch Candy’s founders, were considering new ideas last summer when they realized that there were more manufacturers entering the candy business.
“I planted a seed in my brain that we needed a first-to-market product,” said Kramer.
Since nobody was making freeze-dried Water Ice, the pair cold-called John’s owner, Anthony Cardullo Jr. The three then created a new business together, separate from both the stand and Sugar Crunch, and became equal partners in it.
After months of research and development, they released their first offerings in cherry and lemon flavors and are now working on mango and pineapple, with chocolate to follow. Bags are currently available at John’s before its seasonal shutdown and through the Sugar Crunch vending machine at Cherry Hill Mall.
Read more about John’s Water Ice and its new venture with Sugar Crunch Candy in The Philadelphia Inquirer.
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