Candy Industry Magazine

Bang Candy Co.'s Sarah Souther on making gourmet marshmallows in Nashville How bringing homemade marshmallows to a friend's birthday party turned into a thriving business.

When Sarah Souther took some of her handmade marshmallows to a friend’s birthday party, the Irish-born, single mother turned confectionery entrepreneur hoped her hostess gift would make an impression. After all, her Rose Cardamom marshmallows had been making the rounds of Nashville with some success.

It was when the hostess likened them to “swallowing God in velvet pants!” that Souther knew she was onto something.

The origins of Bang Candy Co. go back to 2010 on a faithful night when Souther and her friend enjoyed a handmade marshmallow as part of a dessert at Arnold Myint’s restaurant Chah Chah.

Inspired by the experience, Souther went home, experimented and not long after Rose Cardamom marshmallows were being whispered about all over the city.

People were ordering them for parties, parking lot deals were being made and the idea that a little bit of cash could be made in the process was rather exciting for the budding candymaker.

The next step was finding a more legitimate place to make and sell the candy. Time in a commercial kitchen was rented and a small garden shed was purchased, stuck on top of a 5-ft. x 8-ft. trailer, and taken all over town selling hot chocolate and marshmallows.

At this point, a few more flavors had been born —  Toasted Almond Coconut, Chocolate Chili and Maple Bacon Bourbon to name a few — and a couple of cafes and local stores had started buying wholesale.

In 2012 Bang Candy opened a store in the Historical Marathon Village. There Souther began to expand beyond marshmallows, introducing a line of flavored simple syrups for cocktails, sodas and culinary uses as well as caramels, chocolate barks, hard candies and a myriad of other sweet treats. All the products are crafted in small batches using the finest all-natural ingredients, no preservatives, no stabilizers, no artificial colors or artificial flavors.

If you were stranded on a deserted island with only one kind of candy, what would it be?

Oh my goodness — what a question!! I love candy soooo much it’s nearly impossible to pick a favorite. 

What was the last cool thing you saw online?

This Giraffe animation by Nicolas Deveaux is just about the coolest thing I’ve seen since I saw the internet for the very first time!! Get ready to have your noodle baked!

When you were little, what did you want to be when you grew up?

A tiger. When I realized that was out of the question I turned my efforts towards becoming a princess. My dreams were realized when I found out that my name meant princess in Hebrew! I was beyond thrilled!!

What’s the last book you’ve read?

The Diamond as Big as the Ritz and Other Short Stories, by F. Scott Fitzgerald.

What is your pet peeve?

Negativity. It just doesn’t work for anyone, ever!

Who would you like to colloborate with?

I absolutely love collaborations! I’d love to collaborate with Katrina Markoff of Vosges, she’s a hero of mine.

What’s the best piece of advice you’ve ever received?

Fake it ‘til you make it. Apparently no one else really knows what they’re doing either! We are all just on a journey learning and inventing as we go. This was hugely helpful to me as a young lady and still is!

What excites you most about your job?

My favorite part of this job is coming up with new products, developing them flavor wise, conceptualizing the vibe and packaging, collaborating with designers and finally being able to see, touch.



Nashville Arts Magazine

Nashville Arts has graciously included our variety of bark candy in their Holiday Gift Guide for 2015, calling it a "magical experience." We love being a Nashville favorite and feel quite honored to be included in such a great publication!

Edible Nashville

Check out the November/December 2015 issue of Edible Nashville Magazine where our Boozy Caramels make an appearance in their Special Artisan Holiday Gift Guide! Nashville has many wonderful artisans producing all sorts of great things right here in our fair city, and we couldn't be more proud to be included in their ranks!

Nashville Scene Best of Nashville

The readers of the Nashville Scene have voted for The Bang Candy Co as their favorite candy shop in all of Nashville and we couldn't be more excited! What started out a few short years ago as an experiment among friends has grown into something that the people of Nashville (and beyond) have connected with in a big way! Giant Thank You and Big Hugs to the readers of The Scene and all the Nashville folks who have helped make us a favorite!

Food Network Magazine

Check us out in the October issue of Food Network Magazine! Their feature article "The Great American Candy Shop" names The Bang Candy Company as their favorite independent candy shop in the state of Tennessee.

The Bang Candy Company
Marshmallows are the main attraction here: There's a case full of them when you enter, with flavors like rose-cardamom and chocolate-chile.

Looks like our Mallows are getting more famous all the time!

Cute as a Button!

If you've never heard of Hankabee Buttons, you've been missing out! Started by a fantastic young entrepeneur here in Nashville, Hankabee Buttons makes all of our buttons - and buttons for so many local, regional and even national businesses and also pop stars!

Berta is going far! A fantastic little business woman of ripe old age of out world, this lady will have you by the tail in no time!

In celebration of our cuttie-pie button maker, we're offering free buttons with every online purchase of $45 or more. Just enter promo code CUTEBUTTON in checkout and you'll get the buttons in your order! Hurry, offer expires at Midnight on Tuesday, November 17th!

Bang Candy Co. Makes Scary-Good Desserts


The Bang Candy Company loves any excuse to party, and if said party includes great music and stellar company, you can bet we’ll be there--with sweet treats in tow!

Halloween was no exception: for the 2nd year in a row, Bang Candy Company owner Sarah Souther partnered with Jack White’s Third Man Records for their annual Halloween bash to create some scary-good treats. With a few collaborations between Bang and Third Man already under her belt, Souther pulled out all the stops in order to really impress and delight the crowd at Devil’s Night. And what, pray tell, will make ghouls, goblins, and witches light up when they’re already kind of...lit up? Fire.

Complete with fire torches to amp up the authenticity, Bang Candy brought their latest [and arguably greatest] confectionary delight: S’more Kits. Guests had the option for either classic Vanilla mallows or a Triple Smoked Whiskey variety, but other accoutrements were classic: cookies and chocolate. 

Best of all, for a limited time these Mini S’more Kits are now available for purchase both in our store and online! Kits are outfitted with two Vanilla mallows and four dark chocolate-covered shortbread cookies. Fire not included.



Third Man Records and Bang Candy Co. Collaborate on Holiday Confections

Third Man Records and Bang Candy Co. are pleased to announce a gustatory meeting of the minds this holiday season. BCC’s Sarah Souther has been a favorite Nashvillian of Third Man Records since she appeared at our doorstep on Record Store Day 2010 with her Cocovan filled with sweets to offer our weary vinyl warriors. Since then, Souther’s marshmallows have become the preferred treat of Third Man staff and fans. Neither party could pass on the opportunity to partner up for a confectionary collaboration…
View Full Article 

Blackcurrant Marshmallows

Inspired by Absinthe Blackcurrant Marshmallows!

We are so flattered when our marshmallows inspire such creativity! In April we has the absolute pleasure of collaborating with the fine folks at Third Man Records. We made about 150 custom boxes which sold out in less than an hour on Record Store Day. Pat Rainey unbeknownst to me got some mallows and came up with this! We think it's awesome!

The Native

The culinary experiments of Irish Nashvillian Sarah Souther churn out some of the best things you've ever put in your mouth.


Photos by: Ashley Hylbert and Tiffany Clapp

From Native August 2012


Photos by: Ashley Hylbert and Tiffany Clapp

From Native August 2012

Everyone loves a good old fashioned duo. Peanut butter and jelly. Starsky and Hutch. Hipsters and skinny jeans. Marshmallows and guns. If you're questioning that last combo, you clearly haven't heard of Bang Candy Company. If this happens to be the case, let me be the first to tell you that you have been missing out, my friend. On what exactly? Let me try to explain.

Imagine a cloud. Imagine reaching up and plucking that fluffy, light cloud out of the sky, holding it softly between the tender pads of your thumb and forefinger. Looks tasty, eh? I know it does. It's tempting, so just give in already. The anticipation of its cottony layers of water droplets melting on your tongue, refreshing your entire being, is killing you. But then imagine that the very instant that your little atmospheric snack introduces itself to those tingling taste buds, the fuzzy cloud transforms into a delicious puffed marshmallow cube of sugar and spice—and not only everything nice, because, well, that paltry adjective doesn't even begin to cover the torrid, rose-cardamom love affair you are about to fall into. And you'll have none other than Nashville's culinary Cupid, Sarah Souther to thank.

Ful article unfortunately no longer available on The Native's site.

The Nashville Arts Magazine

Guns and Marshmallows Explode at the Bang Candy Compan

by Hilary Lindsay
Nashville Arts Magazine June 2012

Status quo is Sarah Souther’s dirty word. From a stint in the film business after studying design in her native Ireland to the juggling of five jobs while raising a child in Nashville, Sarah has turned an experiment with homemade marshmallows into a thriving business with a little help from Nashville friends.

Ten years ago Sarah was a single mother living on a remote family farm in Ireland. A vacationing Nashville songwriter asked her to marry him. Excited to escape a country that views change with suspicion, the twenty-five-year-old didn’t hesitate. Change was her mantra. And though the relationship did not last, she found the supportive and positive vibe she longed for in Nashville.

Marshmallow became a passion after she dined with friends at a local tapas restaurant. She encountered a homemade version of the heretofore-dumpy marshmallow in her dessert, and her curiosity was piqued.

She experimented that night, making her own with rosewater and ground cardamom. Friends loved them, demanding she make them for their dinner parties. Five jobs quickly became one, and the budding candy empress declared marshmallow the new cupcake. “In England and Northern California and New York, women have taken up a tape measure, noticed that their asses have expanded far beyond their wildest dreams, and now the marshmallow is the future of classy decadence.” With that she began to market her “fluffy confections.” 

Read the Full Article Here

GAC Day Jobs

Trisha Yearwood works at Bang Candy Company!

We all had such an incredibly fun time working with Trisha. If she wasn't a kick ass singer and busy hosting her own tv show on The Food Network, I'd hire her in a flash!

Wine With Lisa: Mexican Mocha

”Love is like swallowing hot chocolate before it has cooled off. It takes you by surprise at first, but keeps you warm for a long time.” – Anonymous

Wine With Lisa January 3 2012

Brrrrrrr. It’s that time again! Time to snuggle up with your sweetie and a luscious mug of rich, soul-warming Hot Chocolate.

This recipe is one for the show “The Best Thing I Ever Ate and…….Drank!”

Checkout the full version of this delicious recipe using our chocolate chilli marshmallows!

n Focus: "Make Life Sweet"

Marvelous Marshmallows At Bang Candy Company

By: Holly Hoffman
Published On: December 28, 2011

Do you know Sarah Souther? If not, you need to get to know this fun and lovely transplant! Sarah is one of the most creative people I know. When we first met, she was successfully producing handcrafted accessories—hand-painted silks, leather cuffs and embellished guitar straps.

Last fall, Sarah tasted a handmade marshmallow at Cha Chah, Arnold Myint’s restaurant on Belmont. Intrigued and curious, Sarah searched for recipes and soon was making luscious marshmallows for lucky friends and smart company heads. The small square boxes with a charming, crossed-gun logo showed up at Fido and The Belcourt Theatre’s concession stand. Everyone who tried them raved over them.

Sadly, the full article is no longer available on the n Focus website. 

Garden and Gun "Syrup with a Bang"

Syrup with a Bang

 Photo by Margret Houston 

Photo by Margret Houston 

Savor the flavors of summer

Canning isn't the only way to preserve a taste of summer. A new line of simple syrups from Nashville's Bang Candy Company captures a slew of fresh flavors, such as strawberry-mint, habanero-lime, and hibiscus-ginger. All you have to do is uncork the bottle.             
Music city fans first lined up for company founder and Ireland native Sarah Souther's gourmet marshmallows back in 2010, which she served with hot chocolate out of a food truck. “Then I started thinking about what I could do in summer,” she says. “In Ireland, it's popular to buy flavored syrups, but here you really don't see it. So I guess it's sort of an ode to my homeland.” The syrups are made, well, simply, by boiling sugar, water, and raw ingredients down to a concentrated essence of flavor. Experiment with them by shaking up your own inventive cocktails, or try adding a touch to Prosecco. They also make it a breeze to create custom-flavored sodas at home, like the strawberry-mint version below. So even as we say so long to summer, at least we can still look forward to sipping on its spoils.             

View the Garden and Gun article here

The Tennessean "Next Up: Sarah Souther"

Candy lady plans to open new store with a bang

Sept 25 2011
Bobby Allyn | The Tennessean
Age: 33
Company: The Bang Candy Co.

Background: Souther moved to Music City seven years ago from Tipperary, Ireland, where she studied film and, at one point, worked as a florist. She spent her formative years in the kitchen with her mom, a Cordon Bleu-trained chef. That is where Souther first experimented with edible artwork.

What she does: Makes specially wrapped artisanal marshmallows, some adorned in Belgian milk chocolate and flavored with rose cardamom, espresso or toasted coconut. She also sells ginger-rosemary, habanero-lime and other funky syrups served with soda water or Prosecco. She’ll soon branch into tea and even wine.

Store to open: Souther now sells confections from the window of a trailer fashioned after a miniature log cabin. She rents out a kitchen in East Nashville a few days a week to hammer out orders. But in about a month, she’ll launch her very own storefront at 1300 Clinton St. in Marathon Village. 

Sadly, this is not the full article, an dthe full article is no longer available on The Tennessean's website.