This Is Why M&M’s Are So Hard to Make

By Mike Pomranz |

Here’s everything I know about M&M’s: They melt in your mouth, not in your hand; the green ones help you hit homeruns in Little League; and Van Halen didn’t want the brown ones. But I’d never really considered that the tiny chocolates covered in a candy shell might be extremely difficult to make – outside of the obvious challenge of stamping every single one with a tiny “M.”

Andy George of YouTube’s How to Make Everything found out the hard way that making M&M’s is not a simple process when he tried to replicate the classic candies himself at home. Even with the help of chocolatier Danielle Stein, George – who has succeeded in making plenty of other complicated projects from chicken sandwiches to root beer floats – failed miserably.

Related: In Defense of Candy Corn

“It’s actually really a complete industry secret,” Stein said of M&M’s candy covering process. The biggest issue stems from a bit of science: In trying to cover chocolate with caramel, Stein explains that “the caramel is quite hot and chocolate melts at a much lower temperature than the sugar – which is why M&M's are so special and why so many people are curious about how they're made.”

The good news: M&M’s are also cheap as hell and available at pretty much every gas station in the world, so you don’t have to bother making them at home. Yes, if there was an apocalypse, it’s possible that we might lose the knowledge of how to make M&M’s forever, but I could live with that. I’m more of a Reese’s Pieces guy anyway.