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  2. Quality Street (confectionery) - Wikipedia

    en.wikipedia.org/wiki/Quality_Street_(confectionery)

    Quality Street is a line of tinned and boxed toffees, chocolates and sweets, first manufactured in 1936 by Mackintosh's in Halifax, West Yorkshire, England. It was named after J. M. Barrie's play Quality Street. [1] Since 1988, the confectionery has been produced by Nestlé. Quality Street has long been a competitor to Cadbury Roses, which were ...

  3. Mackintosh's - Wikipedia

    en.wikipedia.org/wiki/Mackintosh's

    Toffee Crisp cut in half. Mackintosh's went on to develop brands such as Quality Street (1936), Rolo (1938), Caramac (1959) and Toffee Crisp (1963). [2] In 1969, the company merged with Rowntree's to form Rowntree Mackintosh Confectionery, which was itself taken over by Nestlé in 1988. [citation needed]

  4. Rowntree Mackintosh Confectionery - Wikipedia

    en.wikipedia.org/wiki/Rowntree_Mackintosh...

    The factory is still in use, located next to Halifax railway station, for production of Quality Street and other confections. The former Rowntree's factory and headquarters were in York. Nestlé still operates in York with one of the world's largest confectionery factories and a global research centre for confectionery base.

  5. Quality Street have launched their first ever white chocolate ...

    www.aol.com/news/quality-street-launches-brand...

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  6. Rowntree's - Wikipedia

    en.wikipedia.org/wiki/Rowntree's

    Rowntree developed the Kit Kat (introduced in 1935), Aero (introduced in 1935), Fruit Pastilles (introduced in 1881), Smarties (introduced in 1937) brands, and the Rolo and Quality Street brands when it merged with Mackintosh's in 1969 to form Rowntree Mackintosh Confectionery. Rowntree's also launched After Eight thin mint chocolates in 1962.

  7. Wait, What Is Toffee Exactly? We Have All the Sweet Details - AOL

    www.aol.com/wait-toffee-exactly-sweet-details...

    Toffee is a confection made out of butter and sugar that is cooked to the hard-crack stage (about 300 degrees) on a candy thermometer, then cooled to a crunchy texture.

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