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Aaron Hale's Blog

Triple Twist Nougat/Whiskey/Black Forest Cake Days & Easter’s Hiding Right Around The Corner!

National Nougat Day is Today, March 26th, tomorrow is National World Whiskey Day and Sunday is National Black Forest Cake Day!  Three for one is triple the fun…so keep reading for more to come!  And don’t forget Easter is a hippity hop away, so don’t delay!

This weeks’ blog has a triple twist (like my Triple Threat Fudge)…I’ll be talking about THREE fun food days!   Yes three – Today is National Nougat Day, tomorrow is National World Whiskey Day (and my delicious ‘Merican Pick Me Up Fudge is made with Kentucky Bourbon!!) AND Sunday is National Black Forest Cake Day.   Wow…Maybe I’ll be inspired to make a Bourbon Nougat Black Forest Cake after this!

First, I give you National Nougat Day…Friday, March 26th…

The exact origin and history of National Nougat Day are unknown.  The founder and the year from when the yearly celebration started are also anonymous.  However, the history of the nougat dates back to several centuries earlier.  Nougats are classified under a family of confections that are made with sugar or honey, roasted nuts, whipped egg whites, and sometimes chopped candied fruit is added. A variety of nuts include almonds, pistachios, walnuts, hazelnuts, and macadamia nuts.  The nougat’s consistency is chewy, and it is often used in a variety of candy bars and chocolates.

The nougats classified into three basic kinds and the most common being the white nougat.  The early recipes of the white nougat date back to the 10th century and were probably borrowed from the Middle East.  The brown nougat and the Viennese or German nougat are the other two variants.  Nougat is prepared to be soft and chewy or hard and crunchy candy.  The word nougat has come from the Occitan pan nogat, apparently came from the Latin word panis nucatus ‘nut bread.’

The nougat that appears in many candy bars in the United States and United Kingdom differs from traditional recipes, consisting of sucrose and corn syrup aerated with a whipping agent such as egg white, hydrolyzed soya protein or gelatine and may include vegetable fats and milk powder.  Typically, it is combined with nuts, caramel, or chocolate.   

Some American confections feature this type of nougat as the primary component, rather than combined with other elements.  Varieties of nougat are found in Milky Way, Snickers, Double Decker, ZERO bars, and Baby Ruth bars.  Whipped nougat is the featured ingredient in the 3 Musketeers bar.

National World Whiskey Day, Saturday, March 27th…

Although National World Whisk(e)y Day was first announced in 2008 and falls on March 27th each year.   It was actually launched in 2009 at the Whiskey Day Festival in the northern Netherlands in the presence of several whiskey writers.  The event was created in honor of British writer Michael Jackson and is celebrated on Jackson’s birthday.   Participants are encouraged to raise one up on the day and drink whiskey for the love of the drink as well as to celebrate Michael’s life.  Others participate via social media using the #whiskeyday hashtag.   

The name is used with the parenthesis to indicate support of Scottish, Canadian, and Japanese whiskies (with no e) as well as Irish and American whiskeys (with an e).  The day publicly supports Parkinson’s disease research in addition to enjoying Whiskey.  What a noble way to support the cause of Parkinsons!

I even make a fudge that contains Kentucky Bourbon Whiskey called ‘Merican Pick Me Up, which is an all-American twist on Tiramisu.   It’s rich, white chocolate and Kentucky Bourbon cream layer rests on top of a mocha layer with a smooth coffee finish.  You’re welcome ‘Merica!   

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National Black Forest Cake Day, Sunday March 28th…

March 28th recognizes a decadent and delicious dessert…Black Forest cake – which is the English name for the German dessert Schwarzwalder Kirschtorte, meaning “Black Forest cherry torte.”

The record for the world’s largest authentic Black Forest Cake was set at Europa Park, Germany on July 16, 2006, by K&U Bakery.  Measuring nearly 860 sq ft and weighing 6,600 pounds, the cake, was 33 ft in diameter!  It took 180 gallons of cream, 5,600 eggs, 1,800 pounds of cherries, 88 pounds of chocolate shavings, and 32 gallons of kirsch (cherry liqueur).  I’ll bet that left one heck of a sticky mess!

Most often, bakers layer several layers of chocolate cake with whipped cream and cherries between each layer to make Black Forest cake. Then they decorate the cake with whipped cream, maraschino cherries, and chocolate shavings.  Some traditional recipes call for sour cherries between the layers and a Kirschwasser (a clear liquor distilled from tart cherries) to be added to the cake.  In the United States, bakers usually do not use alcohol, or substitute Gold Rum if it doesn’t need to be kid friendly.  Either way sounds delicious to me!  Let me know if you’ve made Black Forest Cake before and if so, how did it turn out? 

I love to hear from the readers so please share your stories of confectionary fun and fails (c’mon, we all have the fails, right?). 

Friendly reminder if you are Hunting for egg-cellent Easter candy…look no further.  Order your E.O.D favorites for Easter, which is Sunday, April 4th…Better Get Hoppin’ though – it’s a hippity hop away so don’t delay!  Order for the kids or for yourself (I won’t tell, I promise!) and make this the most delicious Easter ever with E.O.D Confections!    Be sure to check our delicious fudge flavors – and if fudge isn’t your thing – I’ve got your back with many other luxurious confectionary delights to choose from!

Aaron Hale
US Army SSG EOD (Ret) Founder of
Extra Ordinary Delights

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