Colonize your favorite candy planets. You’ll need to gather the resources necessary to grow your colony and build an Annabelle Candy Bar. If you do, your colony will send a real candy bar to your home planet Earth.
It takes many missions to each planet to make your colony thrive. Every planet colony requires resources you’ll find on all the other planets. If you don’t maintain your colony, it will deteriorate. To see how you earn points click here. Be sure to share your status on Facebook, Twitter, and Instagram to recruit others in this sweet space race to earn extra colony resources.
1. Colonize one planet at a time by collecting resources on all five planets.
2. Transport resources back to the planet you’re building a colony.
3. Your mission to build a single colony will require 10 days (every day in a row) to complete.
4. If you stop playing for six days, your colony will decay and set construction back one day.
5. Stop playing for nine days and your colony will decay further and you’ll lose two days.
6. Do we really need to tell you what happens if you stop playing for 12 days? OK, you lose three days of construction. Not to mention the respect of the other cadets.
7. Colonize your planet and you’ll receive a full size candy bar and make it into Annabelle’s Space Academy Hall of Fame.
8. Once your planet is colonized, you can set out on your next mission: colonize the other four planets.
1) Choose your space ship.
2) Steer your space ship using the arrow keys toward any planet.
3) To land on any planet, click “Yes” button when prompted.
4) Once you’ve landed, click on the “Colonize” button to colonize the planet. Remember you can only colonize one planet at a time. You’ll be prompted with a “Well done cadet. You’ve just harvested the nougats but your mission isn’t over.”
5) Click “Blast off” button to leave the planet and fly to the other planets one by one to collect their resources and load your ship.
6) When you approach each plant, click “Yes” (when prompted) to land.
7) When you’ve landed, click on the “Retrieve payload” button to gather the resources and load your space ship. You’ll need to bring back all of the resources to complete your colony. Once you’re prompted with “Nice work cadet, you’ve harvested the marshmallow. Time to move on.” Click the “Blast off” button to leave the planet and fly to the next. Follow these steps until your ship has its full payload before returning to the planet you are colonizing. Remember, you can only colonize one planet at a time.
8) Return to your planet, land and click on “Build colony” button. When your colony is complete you will earn 5,000 points and be promoted from Cadet to Command Pilot and receive 2,000 points. Follow the above steps to colonize the other planets and receive a free candy bar for each one. Colonize all of the planets and win a T-shirt and be entered to win a box of Annabelle candy bars. You’ll also join the Annabelle Space Academy Hall of Fame where your name will shine as bright as the stars.
9) You can also earn points by visiting every page on the web site, sharing your status and inviting friends on Facebook, Twitter and more. See below for a full list of the point system and how to move up through the Space Academy ranks.
|Register on site:||1,000|
|Click on any web site page (after registering):||500|
|Click on every page within the site:||25,000|
|Scroll over milestone on timeline:||500|
|Like each Annabelle Candy Facebook page:||2,000|
|Like each Annabelle Candy Twitter page:||2,000|
|Refer a friend:||1,000|
|Refer a friend who registers:||2,000|
|Share status on Facebook:||500|
|Share status on Twitter:||500|
|Share status via email:||500|
|Return to game play (different day):||1,000|
|Sign up for deals and specials:||5,000|
|Colonize a planet:||5,000|
|Colonize all planets:||35,000|
|Colonize first planet, earn Command Pilot ranking:||2,000|
|Colonize second planet, earn Docking Module Pilot ranking:||4,000|
|Colonize third planet, earn Payload Commander ranking:||6,000|
|Colonize fourth planet, earn Mission Specialist ranking:||8,000|
|Colonize fifth planet, earn Flight Engineer, International Mission Specialist ranking:||10,000*|
|* You are also entered into the Annabelle Space Academy Hall of Fame.|
Big Hunk Ingredients: Corn Syrup, Sugar, Peanuts, Honey, Dried Egg Whites, Coconut Oil, Salt, Artificial Flavor, Soy Lecithin. Only 5 Weight Watchers® Points*
*Weight Watchers® is a registered trademark of Weight Watchers International, Inc. Annabelle Candy Company is neither affiliated with nor endorsed by Weight Watchers International, Inc.
Big Hunk is a chewy honey nougat bar with whole roasted peanuts. Annabelle makes nearly 10 million Big Hunks every year. One batch starts with 60 pounds of sugar, 60 pounds of corn syrup, one gallon of water and pure local light amber honey, the most important ingredient that gives Big Hunk its distinctive flavor. Annabelle uses 4,500 pounds of honey every year. After mixing these ingredients the candy cooks at 280º for 30 minutes. Then it is poured into a kettle that transfers it to a giant mixing bowl. Egg whites whip in to create the chewy nougat. Next they pour in a lot of crunchy peanuts. Annabelle uses 150,000 pounds of peanuts every year. Then the Big Hunk nougat is hoisted up and placed into a giant hopper. Down below the gooey candy pours into pans creating the biggest Big Hunks you have ever seen. The pans keep warm by staying in an oven overnight. Getting the nougat out of the pans requires slamming them against a very hard surface. A machine smooths and flattens each slab and then a supersonic speedy slicer chops them down to size. Finally the Big Hunks are wrapped with directions on how to eat them. They’re actually one of the few candy bars with directions on how to eat them. You either smack them against a table into little pieces or you can microwave them for 3-5 seconds to make them soft. If you eat a Big Hunk at room temperature, it will take you 15 minutes to eat it.
Rocky Road Ingredients: Milk Chocolate (contains sugar, cocoa butter, chocolate liquor, milk powder, soy lecithin, natural vanilla flavor), sugar, corn syrup, cashews, malted milk crunch (extracts of wheat flour and malt barley, milk, salt, sodium bicarbonate) partially hydrogenated palm kernel oil and coconut oil, cocoa powder, whey powder, nonfat milk powder, soy lecithin as an emulsifier, vanillin an artificial flavor, sorbitol, gelatin, glycerine, salt, artificial flavor.
Rocky Road is a crunchy, chocolaty bar built on a bed of hand whipped marshmallow and is based on the classic ice cream flavor. The magic begins with whipping up marshmallow (used to be made from marshmallow plants) but is now made from cooking and beating sugar. Liquid sugar is pumped from a vat into a large cooker. Bags of granulated sugar are added next followed by corn syrup. The heat is turned on and an agitator stirs it together. After cooking at 235º Fahrenheit, the sweet concoction is pumped to a marshmallow heater. While the beater runs, vanilla flavoring is added. With constant beating the sugary liquid turns into fluffy marshmallow. One batch is enough to make 26,000 bars. They have the softest, mellowest fluffiest, whitest marshmallow in the world. Next eight 66-foot long tables are where the bars are built. Melted milk chocolate is poured from buckets onto wax paper to form a chocolate base. To spread it out evenly, the workers spread the chocolate out evenly with a squeegee. Next the marshmallow vat is hitched on to a chain and hoisted up. The vat is pulled back and forth over the chocolate layer-depositing marshmallow. A metal scraper is used to spread out the marshmallow evenly over the chocolate. This incredibly labor-intensive process is a sight to behold. Meanwhile the top layer is prepared as the bottom layer rests. Malted milk crisps made from flour mixed with evaporated milk are poured into a vat of chocolate. Next crunchy pieces of cashew nuts, 1,000 pounds are used every day are added to the chocolate. The chocolate mix is poured into buckets and then poured on top of the marshmallow layer on the giant tables. This layer is evenly spread by hand because the layers are too sensitive for tools or machinery. Once the top layer is spread, the layers are left to harden overnight. The next day, they start portioning the candy by cutting them down the center of the table with a circular knife (similar to a pizza slicer). Next the edges are loosened. Finally, horizontal cuts are made. Slabs of Rocky Road bars are placed on to boards and are left to cool for 24 hours. The next day the slabs are pulled out. The wax paper is removed and the bars are placed on the octopus cutter, a machine created by founder Sam Altshuler. It’s called the octopus because of its tentacle like chains. The chains grip and pull the slabs while rollers slice from underneath. The octopus will portion 17,000 Rocky Road bars per hour. After cutting, quality control removes loose pieces. Then the bars head to the enrober, which is fed with a vat of chocolate and pours a nonstop curtain of chocolate over the bars. The enrober covers 100,000 bars a day. Excess chocolate is blown off after the bars exit the enrober. To harden, the bars spend 12 minutes in a cooling tunnel. They ride a series of conveyers and are stacked onto trays for one last quality check. Then they are off to the wrapping line to be individually wrapped. The bars are boxed 24 at a time. The boxes are palletized, wrapped and stored until they are shipped.
Abba-Zaba Ingredients: Corn Syrup, Sugar, Peanut Butter, Dextrose, Partially Hydrogenated Vegetable Oil (Coconut, Palm Kernel, Palm, Soybean, Cottonseed), Soy Lecithin, Salt, Mono and Diglycerides
Abba-Zaba is a chewy taffy bar with a creamy peanut butter center. No one knows where the name comes from. It all starts with corn syrup that is pumped into a giant mixing cooking and mixing vessel 192 Gallons at a time. Next hard vegetable fat is added with 1,102 pounds of liquid sugar and it is all mixed. 22,000 bars are made at a time. Abba-Zaba is cooked with a steam cooker because it is more economical to cook with steam versus gas. And besides, that is how is has always been done. At 262º Fahrenheit, it is cooked until it achieves just the right consistency and is then extruded onto a steel conveyer belt. The hot liquid candy enters a machine that spreads it into a long, flat sheet. The belt is cooled by a water massage. This quickly lowers the temperature of the candy, which is now known as taffy. At the end of the cooling belt the taffy sheet cascades into tubs. The tubs are wheeled into a warming room where the taffy will rest. This allows the chilled taffy to heat up a little. When it comes out, the taffy is the perfect temperature and consistency to meet the taffy puller. Mechanical arms perform their dance pulling the taffy in the process. Pulling injects air into the taffy, which turns it from yellow to white. The taffy is stretched for about 5 minutes. After it’s been pulled, the taffy takes a ride on what workers call the rolling horse. The horse rotates the taffy, stretching it before feeding it into a flattening device. They rub solidified vegetable oil on it as a lubricant to prevent it from getting stuck. Here is where the peanut butter enters the picture. Buckets of peanut butter filling are poured into a holding container. A small heater keeps the peanut butter warm the warmth keeps it in a liquid form, so it can be pumped up a tube into a depositer. Here, the peanut butter is poured on top of the taffy. Next the taffy is folded over the peanut butter with metal fins enclosing the peanut butter inside. The long slabs meet the cutter where they are sliced into bars. The bars then enter a cooling tunnel where they’ll chill out so they don’t melt and deform when packaged. Next the bars are individually wrapped into their iconic black and yellow checkered wrappers. They’re boxed, palletized and readied for distribution.
U-NO Ingredients: Milk Chocolate, Sugar, Hydrogenated, Coconut Oil, Hydrogenated Palm Kernel Oil, Buttermilk Powder, Cocoa Powder, Roasted Almonds, Artificial Flavors, Salt, Soy Lecithin, (Milk Chocolate contains Sugar, Milk, Cocoa Butter, Chocolate Emulsifier, Natural and Artificial Flavors.)
U-No is a smooth rich milk chocolate bar with a truffle like center covered in milk chocolate and ground almonds. First we take a mixture of chocolate flavored coatings and vegetable oils and mix them in 2000 lb chocolate melting tanks. Flavors and nuts are added. The mixture is pumped through a whipping machine to aerate the center. Next the aereated center is extruded into a bar shape onto a conveyer belt. Then it passes through a cooling tunnel before continuing on to the enrober, which is fed with a vat of chocolate and pours a nonstop curtain of chocolate over the bars. The enrober covers 100,000 bars a day. Excess chocolate is blown off after the bars exit the enrober. To harden, the bars spend 12 minutes in a cooling tunnel. They ride a series of conveyers for one last visual quality check before they are transferred into the wrapping line where their lot code is applied. On the wrapping line, they’re individually wrapped and boxed 24 at a time. The boxes are cased, palletized, wrapped and stored until they are shipped.
Look! Ingredients: Chocolate, Corn Syrup, Sugar, Peanuts, Honey, Molasses, Dried Egg White, Coconut Oil, Wheat Flour, Salt, Artificial Flavor. (Chocolate contains Sugar, Cocoa, Butter, Milk Fat, Chocolate, Emulsifier, Natural and Artificial Flavors).
Look! is a chewy nougat bar with whole roasted peanuts coated in chocolate. One batch starts with 60 pounds of sugar, 60 pounds of corn syrup, one gallon of water, honey and molasses, the most important ingredient that gives Look! its distinctive flavor. The ingredients are mixed in a kettle and cooked in two steps; first to 240º F where a portion is drawn off to pre-whip with eggs. The remaining syrup is cooked to 260º F. The first part syrup is whipped in a kettle before the second cooking stage syrup is added. Then it is poured into a whipping kettle that transfers it to a giant mixing bowl. Egg whites whip in to create the chewy nougat. Next they pour in a lot of crunchy peanuts. Annabelle uses 150,000 pounds of peanuts every year. Then the nougat is hoisted up and placed into a giant hopper. From there, the gooey candy is gravity fed into a sheet on a conveyer belt. Next, they pass through a cooling tunnel before a special machine smooths and flattens each slab. The sheet is cut into strips with rotating knife blades. Then bars are cut to length with a guillotine type cutter. Next, the bars head to the enrober, which is fed with a vat of chocolate and pours a nonstop curtain of chocolate over the bars. The enrober covers 100,000 bars a day. Excess chocolate is blown off after the bars exit the enrober. To harden, the bars spend 12 minutes in a cooling tunnel. They ride a series of conveyers for one last visual quality check before they are transferred into the wrapping line where their lot code is applied. On the wrapping line, they’re individually wrapped and boxed 24 at a time. The boxes are cased, palletized, wrapped and stored until they are shipped.
This product produced by Annabelle Candy Company Inc. are under strict rabbinical supervision and is certified Kosher when bearing the symbol of certification.