Day-glo. If it doesn’t work on clothes, can it really work on sweets?

(I’m sure day-glo fans will be bridling at the first part of that statement, but if clothing isn’t subdued, drab and dull, I’m not interested.)

In these days of natural, local, independent, hand-made idealism, even the big companies are phasing out artificial colours in favour of less eye-popping alternatives.

Now these sweets COULD be naturally coloured I suppose. Far be it from me to say these colours could not be produced from nature alone. They just don’t look very real.

And they all tasted the same. I mean, come on! Something that green should have floored me with lime. Or perhaps pandan, as it is Thailand.

I’m (un)reliably informed via the wonders of searching online that woon krob translates as crispy gelatine. Mmm, mmm. I really wish I hadn’t looked that up.

Oddly, I didn’t associate the texture of these sweets with gelatine. They weren’t as bouncy and chewy as British gelatine sweets, and I’m wondering if they contained a non-animal-based gelling agent. They tasted mostly of sugar, and had a very thin, crisp skin, a bit like when you leave a marshmallow sitting around for a while and it starts to dry out.

You’re no doubt clamouring to eat them now – who wouldn’t be after that sales pitch? Don’t worry about saving any for me, though. Really.