In what may be its sweetest achievement yet, Grand Junction can now say it is home to a Candy Hall of Fame-er. Doug Simons of Enstrom Candies is a recent inductee.

The nomination came as a surprise to Simons, who recently celebrated his 43rd Christmas at Enstrom’s. “You go on about your business, and you do your thing and then to be recognized with this? It’s really humbling to be honored by your peers in the industry,” Simons reflects.

So, how does a bite-size toffee business grow into a confectionery champion? With perseverance, ingenuity and the help of a few friends. Simons explains that the real challenge of going from local storefronts to the bulk aisles of Costco lay at the crux of the science of toffee and a commitment to tradition.

“Our almond toffee is very special. It’s what brought us to the dance,” Simons says. “I had a vision of a system that would allow us to mold it into different sizes, but I wasn’t willing to compromise on the recipe.”

Simons explains that toffee, being largely butterfat, is highly susceptible to oxidation. “And oxidized fat,” Simons points out, “is rancid fat.” Like a banana left unpeeled, the edges of the toffee slabs not enrobed in chocolate must be kept cold and away from as much oxygen as possible, making this form of the carefully crafted confection difficult to transport.

Enter: Toffee Petites. A friend introduced Simons to a company that specialized in confectionery engineering, and after a few tough years fueled by Simons’ determination, the tiny toffee squares snuggled tightly in a casing of chocolate appeared. It was the ideal treat to stock shelves everywhere.

This led to a “sudden boom that ignited a lot of growth for our company,” says Simons, “but there was no compromise on quality.” Quite literally, it was the recipe for success.

When the toffee became portable, so did Simons. QVC, the in-home shopping channel, wanted the distinctive treat in its “In the Kitchen With David” segment, and Simons recalls a time when he would fly from Colorado to Pennsylvania just to be on air for 15 minutes. Now, thanks to the revolutions of remote work, Simons is able to take his setup with him and appear via Skype.

Despite being a jet-setting hall-of-famer, Simons is always one to recognize his roots. Longtime donors to many community organizations and nonprofits, the impact of Enstrom’s philanthropy on the Grand Junction community is in no way petite.

“Starting as a small business in Grand Junction has taught us how to be communityminded,” Simons shares. “We realize that our business sells globally but lives locally, and we have an obligation to share this success with our community.”

Another key ingredient in the recipe for success has been a not-so-secret ingredient: family. Enstrom’s is making its way into its fourth generation of family ownership. Simons recently announced that his two sons, Douglas Jr. and Jim, will be continuing the toffee tradition. Simons, however, has no intention of retiring just yet.

“For us,” Simons says, “it’s not work; it’s the other place we live.”

Originally published in the Spring 2022 of Spoke+Blossom.

Doug Simons Of Enstrom Candies: A Recipe For Sweet Success