hard boiled travel sweets

We are A.L.Simpkin & Co. Ltd.

The world’s original travel tin manufacturer, we’ve been manufacturing the highest quality confectionery in great britain, since 1921.

We are are a third generation family owned company specialising in the manufacture and distribution of High Grade Glucose Confectionery and Sugar Free Confectionery. We supply customers all over the world from our diverse range, as well as offering bespoke products and contract orders, on demand.

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Travel tin collection.

Simpkins are proud to be the ORIGINAL manufacturer of Travel Sweets – blended and manufactured with care to meet the highest standards in confectionery worldwide.

Botanical Collection

Our Botanical Collection are all natural, gluten free – blended and manufactured with care to recipes that were formulated by our founder Leslie Simpkin in the 1920’s.

The Nipits Collection

The Original British Liquorice pellets under the Original Nipit brand which was first used in the 1920s. Also available as travel tin glucose drops.

Olde Miners Lozenges

Penetratingly Strong!! First Formulated in 1923 and highly recommended for clearing the nose and throat.

Taveners Collection

Since 1904 Taveners have been manufacturing Hard Boiled Confectionery, Simpkins have now started the manufacture and distribution of the tin brand, under Licence from Valeo Foods.

Frog in Your Throat

Simpkins ‘Frog in Your Throat’ Original Strong Lozenges – the original VERY STRONG and penetrating lozenge – originally formulated by Simpkins in 1923.

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Elizabeth's Kitchen Diary

cooking up a storm at the edge of the world

Fruit Drop Travel Sweets

Making your own travel sweets is remarkably easy, once you get the hang of it. Colour and flavour these treats with your favourite flavourings, or just leave them plain. Post sponsored by  Volkswagen .

One of the key components of going on a road trip is that little tin of travel sweets hidden in the glove compartment or storage compartment in between the two front seats.

When we went on our epic road trip from Shetland to the Lake District and back up to Shetland via the Cairngorms a few summers ago we went through an awful lot of travel sweets. First, it gives you energy (driving can be really tiring), secondly, sucking on the sweets stops the kids from fighting with each other for at least ten minutes, am I right?

It’s really simple to make your own travel sweets. My sweets take about fifteen minutes to make, start to finish, and they taste fantastic if I do say so myself!

Working with boiling sugar can seem rather daunting at first, but trust me, it’s really quite easy. Make sure you have everything prepared in advance because once that sugar is boiling things happen really quickly, and secondly, invest in a good digital thermometer or candy thermometer. The key to success when making your own sweets is to get the temperature right, and a decent thermometer will take the guesswork out of this for you.

It also helps if you’ve got someone there with you to help roll the sweets in icing sugar. This step isn’t required, to be honest, but it helps the sweets from sticking to each other in the tin. Set up your workstation so that you’ve got a cold, oiled marble slab to pour your sugar syrup over, and get your friend to stand next to you ready and waiting with a bowl of icing sugar in front of them.

Traditional boiled sweets contain only a few ingredients – sugar, liquid glucose (available in the baking section of your supermarket), water and a tiny bit of cream of tartar as a stabiliser to help stop the sugar from crystallising.

I’ve added a few drops of flavourings and matching colourings to my fruit drops – a mixture of lemon, orange, and strawberry.

Each batch of these fruit drop travel sweets makes around 300 grams of sweet, so there’s plenty to share with friends and family if you want. Mix them up and gift them in a nice bottle or travel sweet tin.

What’s your favourite treat to eat in the car while you’re travelling? Let me know in the comments! 

Ingredients

• ▢ 225 grams granulated sugar
• ▢ 80 ml cold water
• ▢ 1.5 tsp liquid glucose
• ▢ 1/8 tsp cream of tartar
• ▢ 5 drops flavourings (strawberry, lemon, orange, etc).
• ▢ gel food colourings as desired
• ▢ icing sugar to dust
• ▢ vegetable oil

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This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

• Get all the equipment you need ready first. Lightly oil your marble slab (or a large baking tray), your scissors and a dough scraper. Place the lid for your pot nearby. Set a timer for 3 minutes. Place a bowl of icing sugar on your work surface beside the marble slab and a plate or silicone mat to place the finished sweets onto.
• Heat the granulated sugar, water and liquid glucose in a small saucepan over a medium-high heat (I use #4 on my hob), stirring with a wooden spoon until the sugar has dissolved.
• As soon as it begins to boil (it will happen quickly), add the cream of tartar, stir until it dissolves, pop the lid on the pot and switch the 3-minute timer on. Don't touch the pot!
• After the 3 minutes is up, remove the lid and check the temperature every 30 seconds or so. DO NOT STIR THE SUGAR or your sweets will crystalize.
• When the temperature has reached 150 C, switch the heat off, add your colouring and flavouring, if using, stir (and wait a moment while the bubbles subside).
• Carefully pour the hot sugar mixture over the marble slab, using the oiled dough scraper if it looks like it's getting too close to the edge.
• Leave to cool for a minute or so until it's cool enough to handle (don't leave it too long as it hardens quickly). Using your oiled scissors and oiled hands, work quickly and cut off small pieces of the sugar mixture, roll into a ball and place in the icing sugar.
• Leave the sweets to cool completely and store in an airtight container.
• Repeat two more times with the remaining colours and flavours.

This is a sponsored recipe post commissioned by Volkswagen, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.

About Elizabeth

Adventurer. Expat Canadian. Foodie. Cyclist. Calls Shetland home.

Reader Interactions

October 24, 2020 at 7:26 pm

October 26, 2020 at 10:17 am

Oh wow! Thank you so much for putting a smile on my face this morning! What a super idea with the granulated demerara sugar too – I bet it lends a lovely flavour! Happy sweet making!

November 18, 2019 at 6:29 am

omg that looks amazing I must make someday!!!!

October 11, 2018 at 7:11 am

These look so tasty! I’m thinking about making them as gifts, how long would they last in an air tight container? Thanks

October 11, 2018 at 8:03 am

They last a few months, I’ve discovered, but they do go soft and pale after a while as boiled sweets do – I’d recommend making them closer to Christmas time instead of earlier. 🙂

May 15, 2018 at 4:36 pm

Hi! Going to make this weekend, but wondering if it would be okay to pour the mixture straight into silicone moulds, eg heart shaped ones? Would I need to oil the moulds first? Grateful for any advice xx

May 15, 2018 at 4:48 pm

I don’t see why not, to be honest, that’s a really good idea! You could also pour it into small circles to make lollipops. I hope you enjoy them! 🙂

February 28, 2017 at 4:34 pm

Oh yum!! I love buying these from the store! I didn’t know that they were this easy to make!

February 28, 2017 at 8:38 am

This is great and looks tasty. Love that they are so easy to make and both kids and adults would love them.

February 26, 2017 at 1:34 pm

Im really excited to try these in the near future. They remind me of travelling with my Nan. Never without a tin of fruit drops! I don’t think I could skip the icing sugar. Licking the sugar from the bottom of the tin was always my favourite bit!

February 24, 2017 at 4:21 am

If I can find liquid glucose, I am definitely going to give these a try! They look soooo yummy! 🙂

February 21, 2017 at 9:49 pm

I just love this so much! I don’t have all the ingredients but when I do, I’m making these fruit drops!

February 21, 2017 at 12:23 am

This looks inviting. I love sweets. Maybe I’ll make some in the future. I can use them when I travel. Yum!

February 20, 2017 at 10:50 pm

Omg can we say yum?!?! I must give your recip. Try

February 20, 2017 at 10:09 pm

Omg, This is so interesting! This is the first time that I heard this and looks so much fun. I ould love to give it a try

February 20, 2017 at 7:23 pm

I think these candies look absolutely DELICIOUS! This is such a well put-together post. I love the ‘VW’ tin cover.

March 30, 2020 at 1:46 am

Love this recipe, I was wondering would it be ok to add some citric acid to them and when would you suggest adding it whilst cooking, start or when adding cream of tartar of at the end? Thanks for a great and easy recipe!

March 30, 2020 at 7:33 am

I would add it at the same time as the cream of tartar at the end, for simplicity. Let me know how you get on with it! I’m glad you like the recipe, and stay safe! 🙂

February 20, 2017 at 3:40 pm

Wow! This is pretty awesome! It’s nice to be able to make handmade candies. Thanks for the detailed instructions, they’re really lovely.

February 20, 2017 at 5:33 am

I love having something to much on while travelling! I prefer crunchy and salty as opposed to sweets though.

February 20, 2017 at 3:15 am

Thank you for this, I will be trying this out when my grandson comes over I can have him help me with the icing sugar! They look simple, and delicious thank you for sharing!

February 19, 2017 at 10:31 pm

I’ve never made anything like this before. I’ve got to try them because they sure do look good.

February 19, 2017 at 8:21 pm

They look scrumptious! I love having a little stash of sweets in my car, just in case I ever need a sugar dose while driving long distances 🙂 I had no idea it’s so easy to make them though…!

February 19, 2017 at 7:00 pm

Travel sweets are a necessity in our car! Never thought of making my own as I’m always worried about the booing sugar aspect but your directions make it sound fairly easy to attempt!

February 19, 2017 at 4:22 pm

There is so much goodness in that recipe. Wish I had this recipe last week for fruit drop.

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Must-Have British Sweets For A Staycation Road Trip

Going on holiday is something that everyone looks forward to and you don’t necessarily have to go abroad to have an amazing time. In fact, lots of brits will simply drive to the coast or to the countryside for a week away with their family and have an unforgettable holiday. When doing so, people will stock up on snacks for the journey to prevent having to pay extortionate service station prices and it is fair to say that ‘car sweets’ are a must-buy.

Every family has their own go-to bag of sweets for a long journey and they are always the perfect sugary pick me up when you’ve been driving for a while. Whilst there are so many different British sweets to choose from in a supermarket, lots of families will actually pick up the same few bags to keep in the car. If you’re wondering what these popular sweets are, below we have looked into the must-haves for your next staycation road trip. 

A bag or a tube of mints is a classic travel companion and it isn’t uncommon for people to keep mints in their car even when they aren’t going on holiday. When it comes to buying some British sweets for a long car journey, mints might not be the most exciting choice, but they remain to be one of the most popular and they are perfect for a mid-journey refreshment. 

Of course, mints are a great alternative to chewing gum when you’re stuck in the car without a bin and they’re much more child-friendly too. 

When buying mints for the car, lots of families will choose;

• Maynards Bassetts Murray Mints
• Fox's Glacier Mints
• Trebor Extra Strong Peppermints
• Trebor Softmints

Hard-boiled sweets 

You can almost guarantee that every family will buy at least one bag of hard-boiled sweets whenever they go on holiday and they are undeniably a staple for any long car journey. This type of sweet is perfect for avoiding the dry throat that you can get when travelling for hours and they always taste delicious too. 

If you get hard-boiled sweets it will take you longer to finish the packet as well and you won’t have eaten them all when you’re only an hour from home. 

When opting for some hard-boiled sweets, Bits usually buy; 

• Pear drops 
• Werther’s Original
• Sherbert lemons
• Rhubarb and custard

Individually wrapped sweets 

There are pros and cons to taking individually wrapped sweets with you in the car, but they are still a very popular choice. The wrappers are great because they stop the sweets from all sticking together, making them perfect for summer, but you will probably end up having empty wrappers all over the backseat. 

Lots of families like the fact that individually wrapped sweets provide variety too and you can buy one bag but have lots of different flavours to enjoy. 

When getting individually wrapped sweets, popular choices include; 

• Starburst  
• Fruitella  
• Maoam Mao Mix
• Swizzels Bumper Bag

Chewy sweets 

It goes without saying that almost all families will pick up a bag or two of chewy sweets for a road trip and you can’t go wrong with this type of sweet. Even though lots of chewy sweets are moreish and a bag might not last you long, they’re a no mess and no fuss option, and they can be enjoyed by the whole family too. 

With so many different chewy sweets to choose from in supermarkets these days, you will never struggle to find something everyone likes either. 

When stocking up on chewy sweets, families tend to get; 

• Maynards Bassetts Wine Gums
• Rowntree's Fruit Pastilles
• Maynards Bassetts Midget Gems
• Maynards Bassetts Liquorice Allsorts

Purchasing British sweets in Canada or elsewhere in the world 

All in all, staycations are very popular here in the UK and if you’ve ever been on a family road trip then it is highly likely that some of the bags of sweets mentioned above will have been your go-to ‘car sweets’. There is no denying that all of these bags make the perfect travel snack for a long journey and you won’t be counting down the miles to the next service station when you have a few of them with you. 

If you no longer live in the UK and you’re wanting to stock up on the sweets you used to buy for an upcoming road trip, be sure to visit the British Essentials website. We pride ourselves on making British foods and drinks available to everyone around the world, so whether you’re trying to get British sweets in Canada, Australia or anywhere else, we can ship all of your favourites to you. We have been exporting for many years now and you can rely on us to provide you with all of the British brands you know and love.

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Top 10 essential travel snacks and sweets

We all know the feeling of being peckish on a long arduous road trip, only to realise that the next service station is not for another 30 miles.

It’s right about now that you wish you’d remembered to pack some snacks, especially when you see the price for a bar of chocolate when you reach the service station.

So what are the nation’s favourite travel snacks? And which are the best to eat while in the passenger seat, without the driver complaining you’ve made a mess of their freshly-cleaned car?

We take a look at the top 10 travel snacks/sweets you can pack to help you refuel mid journey:

• Mints: The classic travel companion. Whether it’s a massive bag of mint imperials, tiny Tic-Tacs, humbugs, Fox’s glacier mints or Everton mints, Murray mints or Polos, they mostly last for a long time and you can savour each bit of minty refreshment.

• Biscuits: OK, so this negates our earlier point about not spilling any crumbs. But come on, Britons love a biscuit, even if you don’t have any tea to dunk them in. It’s hard to turn down a chocolate digestive or Bourbon, especially if you haven’t eaten for a few hours. And if the driver moans about the ‘mess’ you are making, I am sure once they have a nibble, when they pull over, all will be forgotten.
• Wine Gums: If you’re looking for something chewy and full of juice, then these are definitely the go-to sweet for you, with a plethora of flavours to pick from. No mess, no fuss.

• Simpkins: The most traditional British travel sweet is a tin of hard treats from Simpkins, which hark back to many a childhood. Billed as the world’s original English travel sweets, and made in Sheffield since 1921, Simpkins famous travel tins add a nostalgic touch to your journey – and you won’t have to worry about empty sweet wrappers littering your back seats and working their way into every crevice.
• Fruit: See, not all of these picks are unhealthy. Albeit your car will have an unhealthy smell if you leave that banana skin lying in the sun.

• Hard boiled sweets: Perfect for avoiding that horrible dry throat experience you receive from travelling for two hours. Like the mints, they might not be filling enough for that groan your stomach has just made.

Useful tip: To cope with any spills or sticky fingers don’t forget to have a packet of anti-bacterial wet wipes stashed in the glove box. They become incredibly handy, especially for your little ones in the back seat.

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Boiled & hard sweets

Pick up your favourites from our range of products. Top up your trolley and check out the rest of our food cupboard range too. Book your collection or delivery slot today.

Boiled and hard sweets can conjure all sorts of memories. The sound of your grandmother’s laugh as she roots around in her handbag for one of the strawberry ones that are always there. The excitement and trepidation as you suck on one during a flight. That day you sat revising with your friend while swapping your favourites. What memory comes to you once you’re opened the wrapper and popped it in your mouth? And with different flavours such as lemon, liquorice and fruit, our range contains a lot of memories.  

Sometimes you might want the long-lasting enjoyment of a boiled sweet but from something different. In which case, you should check out our mints and chewing gum selection. You’ll also get the bonus of minty breath. 

Or maybe something completely different? Explore our boxed chocolate to discover little pieces of deliciousness. If you want to share them, then that’s great. If not, then we understand. Or you could go for nature’s sweets. Dive into a pack of bananas and grapes and enjoy the literal fruit of nature’s labours. 

Something else great about boiled and hard sweets is that they travel fairly well. Therefore, it can be nice to keep a few in your backpack for when you need a little treat. But make sure you look after your teeth as well, with a toothbrush and some toothpaste . 

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Simpkins Mixed Fruit Drops Travel Sweets, 200g

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About this item.

• All natural colours and flavours
• Contains an assortment of fruit-flavoured hard lollies
• Gluten free and suitable for vegetarians
• Beautifully presented in a Simpkins travel tin with lid
• Crafted from sugar, glucose syrup and citric acid

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Product information

Technical details, general information, nutrition facts, additional information, important information.

See packaging for information.

Sugar, Glucose Syrup, Citric Acid E330, Natural Flavours, Natural Colours E163, E160c, E100, E141.

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Simpkins Assorted Fruit Drops 200g

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A.L. Simpkin & Co Ltd. Chemist Confectionery works Hunter Road Sheffield S6 4LD UK.

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How to Make Old Fashioned Hard Candy

Last Updated: November 9, 2023

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 70 people, some anonymous, worked to edit and improve it over time. This article has been viewed 695,758 times. Learn more...

Old fashioned hard candy is a treat known to many generations and it's still popular among many. Also known as boiled sweets or crunched sweets, old fashioned candy is suitable for being sucked rather than chewed. Hard candy has the benefit of being long-lasting while still retaining its taste, making it an ideal energy-boosting treat for those hiking, camping, spending time outdoors, etc. Moreover, a few hard candy treats can replace the desire to munch too many soft candies––a little will go a long way to tame a sweet tooth!

Best of all, it's surprisingly easy to make hard candy provided that you have the right ingredients and tools. Once you're familiar with the candy-making process, it will likely inspire you to make more batches. In this article, you'll learn how to make basic hard candy, fruit drops, lollipops and old-fashioned barley sugar. On top of these four options, you can also try caramels, an especially tasty hard candy.

Ingredients

Basic Recipe :

• 2 cups sugar
• 2/3 cup light corn syrup
• 3/4 cup hot water
• Food coloring

Fruit Drops :

• 450g/1 lb sugar
• 100g/4 oz powdered glucose
• 5ml/1 teaspoon cream of tartar
• A few drops of fruit extract (essence) or flavoring oil – try pear, strawberry, peach, apricot, orange, lemon, blackcurrant, mango, etc.
• Icing sugar (confectioners sugar), for dusting

Lollipops :

• 15ml/1 tablespoon powdered glucose
• 3 or 4 flavorings and food colorings (orange oil, lemon oil, raspberry flavoring, peppermint oil, etc.)
• 150ml (1/4 pint) of water

Old Fashioned Barley Sugar :

• 250g, 9oz, 1 1/4 cups hulled barley
• 5 liters (1.3 US gal), 8 1/2 pints, 5 1/2 quarts water
• 1 kg, 2 1/4 lb, 4 cups sugar

Since candy making is precise, it's important as a beginner candy maker to understand a few basics before trying one of the following recipes.

• If you have no choice about cooking in sub-optimal temperature conditions, you may be able to compensate by cooking the candy 1 to 2 degrees higher than recommended by the recipe.
• Altitude will affect the outcome; if you live at high altitude, you may need to make adjustments in accordance with the usual recommendations for high altitude cooking.

• For more details on selecting a candy thermometer, see How to choose a candy thermometer.
• Never touch the base of a saucepan with a candy thermometer. The pan must always be long enough that the thermometer does not reach the bottom when hung on the pan lip.

Basic Recipe

• Right before the liquid reaches exactly 300ºF/150ºC, add the food coloring and flavoring to the mixture. Doing so will allow the boiling action to stir the coloring and flavoring into the mixture.

• After you remove the sugar from heat, the temperature will continue rising but that is not a problem provided that you took it off the heat at 300ºF/150ºC.

• Mix food coloring to make fun shades. Try adding the color after stirring in flavor and stir lightly for a swirled effect.
• Mix flavors or Kool Aid or pour over dried fruit for an added texture.

• It is not advised to put the mixture inside the freezer as it makes it harden too fast.
• Try pouring into candy molds or mini muffin pans instead for a consistent shape.

• The powdered sugar keeps the candy pieces from sticking together and becoming a large, sharp lump. If you like the effect of the colors without the powdered sugar, make sure you store the pieces on pieces of wax paper and not touching one another.

Fruit Drops

Fruit drops are a very traditional hard candy that can be flavored to suit your preferences.

One of the easiest old-fashioned candies to make, lollipops are a delicious addition to the old fashioned hard candy maker's repertoire. Lollipops are also known as suckers, lollies or sticky-pops.

Barley Sugar

This is a very traditional sweet often relied upon for its glucose "restorative powers" when performing outdoor activities or during emergency situations.

Community Q&A

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• Hard candies make great gifts. Place in jars or cellophane bags and decorate. Add labels so that the recipient knows what flavors to expect. Thanks Helpful 72 Not Helpful 18
• If you don't have a thermometer, use a spoon to drop tiny amounts of molten sugar into ice water every few minutes. When the drops form hard threads or balls that you can bend and is not sticky, remove from heat. This is called the ball stage. Thanks Helpful 74 Not Helpful 24
• If you like to experiment, try mixing flavors to make a unique flavor. Thanks Helpful 55 Not Helpful 27

• Watch your teeth! It is always better to suck hard candies than to chew or crunch them. Thanks Helpful 44 Not Helpful 9
• Heated sugar is almost as hot as a deep fryer. If you get it on you, it will stick and burn for several seconds. Cooking old fashioned candy is not suitable for children under 12 and when teaching children over 12, remain in a role of constant supervision. Thanks Helpful 42 Not Helpful 13
• Hard candies should be eaten in moderation and not as a regular part of the diet. Thanks Helpful 38 Not Helpful 25

Things You'll Need

Basic Recipe:

• Heavy based saucepan
• Cookie sheet (baking tray)
• Thermometer

Fruit Drops:

• A baking pan or tin 17.5 centimeter (6.9 in), 7" square
• Parchment (baking) paper
• Wooden spoon
• Kitchen scissors or shears (lightly oiled)
• Clear cellophane or wax-paper lined gift tin if giving away as a gift
• Lollipop sticks
• Large baking sheet (or oil a marble chopping board)
• Measuring jug
• Dessert or soup spoon
• Cellophane paper for wrapping

Barley Sugar:

• Large heavy based saucepan
• Strainer or colander
• Baking pan/tray and parchment (baking) paper or marble slab and oil
• Kitchen scissors or shears, oiled lightly

You Might Also Like

• Hilary Walden, The Complete Home Confectioner , (1986), ISBN 0-86824-266-7 – research source
• Andrea Swenson, Gifts from the Kitchen for Dummies , (2002), ISBN 0-7645-5452-2 – research source
• Larousse Gastronomique, Old-fashioned barley sugar , (2009), p. 66, ISBN 978-0-600-62042-6 – research source

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Are you looking for sugar free sweets? Well you have come to the right place as we have a large range of sugar free and diabetic sweets from a range of the top brands and suppliers.

Sweets with no sugar in them are still just as tasty and sweet, but are better for you and your teeth.

We have large range of these on offer and they all start at just £1 so there has never been a better time to stock up.

Our range of sugar free sweets come mostly from the Thorne brand and we have chosen these as they are not only super tasty treats but they also come in pre-packed bags which means you can take them on the bus, to bingo or down the pub and they will be kept nice and fresh and not go all sticky in your pockets.

Sugar free sweets are often more expensive than traditional sweets and this is because they are not as popular so the manufacturers don’t make as many so they don’t get the economies of scale as well as the ingredients cost more. We tried to get a sugar free range of sweets in that we can sell for £1 however it was impossible to find.

The sweets we have in stock at the moment are super tasty and have 100% positive reviews from customers so we very happy about that. The price points are also inline with the recommended retail price and very few other sellers can sell the cheaper than this.

The sugar free sweets range is all hard boiled in texture and comprises of the best retro sweets on the market. You can get spearmint chews, humbugs, rum and butter as well as pear drops.

In fact there is so much choice that the only problem you are going to have is that you didn’t buy more! However eating them in moderation is also a very important point if you are needing to eat these treats for medical reasons we of course recommend that you take it easy and don’t smash the whole packet during an episode of bargain hunt – at least make them last a few days!

If you still want to have the joy of eating nice and tasty sweets but need to have the sugar free variety then you are in luck as we have all the best sellers in stock and available to dispatch today.

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Sweet Hotel is an excellent choice for travellers visiting Peredelkino, offering a luxury environment alongside many helpful amenities designed to enhance your stay.

As your “home away from home,” the small hotel rooms offer air conditioning, and getting online is easy, with free wifi available.

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While in Peredelkino be sure to experience nearby Asian restaurants such as Solntse.

Enjoy your stay in Peredelkino!

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‘The Hunger Games: The Ballad of Songbirds & Snakes’ Review: Fallen Snow

This slow-burning prequel tells the origin story of Coriolanus Snow, the future president of Panem.

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By Amy Nicholson

The 18-year-old Coriolanus Snow (Tom Blyth) — future president of Panem, eventual tormentor of Katniss Everdeen — begins “The Hunger Games: The Ballad of Songbirds & Snakes” with his stomach growling. This slow-burning prequel by the franchise’s returning director Francis Lawrence rewinds six and a half decades in the life of the despot (played in the other films by Donald Sutherland) to find young Snow tinkering with the 10th Hunger Games, a rinky-dink massacre hosted by a weatherman (Jason Schwartzman). (Katniss would suffer the 74th.) Only its designer (Viola Davis) sees the potential in developing a Grand Guignol.

Aggrieved that the outer districts bombed his hometown and obliterated his family’s wealth, Snow is hungry and he’s playing two strategic games. First, he must convince his snobbish schoolmates that he belongs among the Capitol’s well-fed elites. Second, he must ace his final project: Boost the blood bath’s ratings by coaching a sacrificial tribute into a telegenic star. As class assignments go, it’s a candy bar fund-raiser combined with caretaking a hard-boiled egg.

Fortunately, Snow is assigned a stunner named Lucy Gray Baird (Rachel Zegler), the only girl in the coal-mining District 12 who wears mascara. Better still, upon being selected for death, Lucy Gray belts a bitter shanty. Surprise! This is (moderately) a musical. Once we stop snickering, things improve. We even enjoy the later numbers in which Zegler, launched into fame as Maria in Steven Spielberg’s “West Side Story,” downshifts her Broadway pipes into a reedy, expressive Dolly Parton twang.

Compared to Jennifer Lawrence’s stoic Katniss, Zegler’s Lucy Gray looks and acts like a meringue — she’ll drizzle sugar all over Snow to save her life. We don’t buy their first kiss, and the screenwriters Michael Lesslie and Michael Arndt, working from Suzanne Collins’s 2020 novel, barely try to convince us. Better scenes expose the fragile alliance between Zegler’s calculated Miss Congeniality and Blyth’s dystopian spin on Scarlett O’Hara, a blustering striver petrified that others will notice his tuxedo shirt has buttons made of bathroom tile.

By design, the gladiatorial sequences are a crumpled Xerox of the first movie. The gag is they’re a low-budget prototype — “These drones are not very good!” Schwartzman yelps — but there’s no excuse to rehash multiple plot beats. The third act, however, is shrewd and gripping, even if the strongest elements of Collins’s novels remain difficult to film. The child-on-child brutality must be tamed to PG-13 while the knotty political cynicism would unspool smoother in a Ken Burns mini-series.

In lazier Y.A. tales, Chosen One saviors are championed; Collins argues that everyone is corrupt. Here, sneers of “rebel” and “terrorist” are hurled from both sides, while Snow, raised to believe he’s a victim, never asks what his executed father might have previously done to the districts. When the school’s new-money outcast (an empathetic Josh Andrés Rivera) dares question the status quo, he’s pilloried.

Lawrence sketches the Capitol as an expanse of Stalinist blocks where Peter Dinklage, playing the Games’s vengeful creator, skulks around dressed like Rasputin. The costumer Trish Summerville brings her own addition to Lucy Gray’s rainbow rags: an embroidered flower bodice akin to the folk dress of Ukraine. Our world so hauntingly echoes Collins’s fictions that the film, shot last summer, moves us to spend its gargantuan running time reflecting on contemporary headlines, mourning the generational tragedy of anger and fear begetting anger and fear.

The Hunger Games: The Ballad of Songbirds & Snakes Rated PG-13 for largely bloodless child death and disturbing content. Running time: 2 hours 45 minutes. In theaters.

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