How does this candy fail happen?

My local surplus store had these bags of Robin Eggs for $2.99, so I stocked up a couple of months back. If you aren’t familiar with them, they are a hard candy shell surrounding a somewhat chocolate-like layer surrounding a malted milkish core. But I’ve found that every once in a while, a perfectly normal looking piece is hollow, missing the malty core. And I’m wondering what manufacturing process can lead to two perfectly formed outer layers surrounding nothing.

This video on Cadbury Creme Eggs seems to show that the chocolate shell is made in halves, filled with creme, and then the halves are joined. If robins eggs are made by a similar process, if the malt center was not injected the result would be a hollow ball.

It formed around a bubble which had a malt shell.

Once in a while, the malty center is not crunchy, but gummy and hollow. I happen to like this, and they’re fairly common in Whoppers packages.

I always heard the hollowed malt centers were from moisture getting into them somehow. The moisture dissolves the solid foamy texture of the malt candy part. I rather liked finding one or two of them in a box when I was a kid, but it would be disappointing when they were too abundant. Those things are one of my favorite candies and I always have to get some the day after Easter for half price.

Those are the ones that are unfertilised and will never hatch inside of you.

I’m still wondering how occasional sugar packets in the bowl in the employee lounge are completely empty yet have no obvious holes or defects. :eek:

Those are a message from the Zeta Reticulians.

So do I, and I’ve found that if you suck on them like a jawbreaker instead of biting into them it gets a similar texture as my mouth moistens it. If you haven’t eaten them that way try it.