If you’ve ever reached into a movie theater snack bucket and pulled out a handful of sticky, red gummy fish, you’ve participated in a decades-old tradition that most people barely think about. We just eat them. They’re sweet, they’re chewy, and honestly, they’re a bit of a mystery. But when you put Swedish Fish and Sour Patch Kids side-by-side, you aren't just looking at two different candy brands. You’re looking at what is essentially a family tree of sugar.
Most people don’t know they are basically cousins.
Swedish Fish were developed back in the late 1950s by a Swedish company called Malaco specifically for the U.S. market. They wanted to expand. They chose a fish shape because fishing was a massive part of Swedish culture. Simple enough. But then things got interesting in the 1970s. A candy called "Mars Men" was created in Canada, looking like little aliens to capitalize on the space craze. Eventually, those aliens were reshaped into kids to ride the wave of the Cabbage Patch Kids trend in the 80s. That’s how we got Sour Patch Kids.
The twist? Both candies are now owned by Mondelez International. They share a very specific, starch-based jelly texture that sets them apart from the gelatin-heavy "bouncy" chew of a Haribo gummy bear.
The "Secret" Ingredient That Makes Swedish Fish and Sour Patch Kids Different
If you’ve ever wondered why these candies feel different on your teeth than a gummy worm, it’s the lack of gelatin. Most traditional gummies use porcine or bovine gelatin. These don't. Swedish Fish and Sour Patch Kids are largely vegan-friendly because they rely on modified corn starch to get that dense, "sink-your-teeth-into-it" bite.
It’s a specific mouthfeel. It’s less about the bounce and more about the stick.
When you look at the ingredients list for a standard bag of Swedish Fish, you’ll see sugar, invert sugar, corn syrup, and modified corn starch. That's the core. Then you have the citric acid and the flavorings. For Sour Patch Kids, the process is nearly identical, but with a massive addition of "sour sand"—a combination of citric acid, tartaric acid, and sugar that provides that initial punch to the jaw before the sweet interior takes over.
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That Lingering Question: What Flavor is a Red Swedish Fish?
This is the hill candy enthusiasts die on. Is it cherry? Is it strawberry? Actually, it’s neither.
According to the brand history and most flavor experts, the original red Swedish Fish is flavored like lingonberry. It’s a tart, North European berry that is a staple in Scandinavian diets. It’s why the candy has a slightly floral, less medicinal taste than your average "cherry" flavored gummy. However, Mondelez has never officially plastered "Lingonberry" on the front of the bag in the U.S., likely because they figured Americans wouldn't know what that was. So, "red" became the flavor.
The Sour Patch Evolution: From Aliens to Icons
Sour Patch Kids weren't always the superstars they are today. In the early 80s, they were a niche Canadian product. The rebranding was a stroke of marketing genius. By leaning into the "Sour then Sweet" slogan, they created a personality for the candy that felt rebellious.
It worked.
The brand expanded into Sour Patch Watermelon, which many enthusiasts—myself included—argue is actually superior to the original mix. Why? Because the texture is softer. The marshmallowy "foamed" bottom layer on the watermelons changes the structural integrity of the candy. It’s a different eating experience entirely.
Then came the "Extreme" versions and the "Tropical" mixes. Some worked; some felt like a fever dream. Have you tried the cereal? It was polarizing. Most people hated the idea of sour milk, which, honestly, makes sense.
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Why the Texture Matters for Shelf Life
Because these are starch-based, they react to the environment differently than gelatin candies. If you leave a bag of Sour Patch Kids open, they don't just get chewy; they get hard enough to chip a tooth. The starch undergoes a process called retrogradation. Basically, the starch molecules realign and crystallize as they lose moisture.
If your candy is too hard, here is a pro-tip: Put them in a sealed container with a slice of fresh bread for a few hours. The candy will pull the moisture out of the bread, softening the starch back to its original glory.
The Business of the "Big Bag"
There is a reason you see massive 1.9lb bags of Swedish Fish and Sour Patch Kids at every gas station and pharmacy. These candies have high "snackability." Because they aren't overly rich or chocolate-based, the palate doesn't get "fatigued" as quickly.
From a business perspective, Mondelez has used these two brands to dominate the non-chocolate candy sector. According to market data from 2023 and 2024, Sour Patch Kids consistently ranks as one of the top five non-chocolate candies in the United States. It’s a powerhouse. It beats out many traditional chocolate bars in terms of sheer volume sold during the Halloween season.
Swedish Fish remains the "classic" alternative. It’s the reliable, less aggressive sibling. It doesn't need the sour coating to prove a point.
Health Realities and Sugar Content
Let’s be real for a second. We aren’t eating these for the vitamins.
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A standard serving of Sour Patch Kids (about 12 pieces) contains roughly 24 grams of sugar. That is a lot. It’s nearly the entire daily recommended limit of added sugar for an adult in one small handful.
- The Citric Acid Factor: The sour coating is highly acidic. Dentists actually warn against "sucking" on Sour Patch Kids because that acid sits against your enamel and can cause significant erosion over time. It is better to chew and swallow rather than letting the sour coating linger.
- The "Vegan" Label: While they don't contain gelatin, some strict vegans avoid them because of the sugar. In the U.S., some cane sugar is processed using bone char. Additionally, the red dye (Red 40) is synthetic, which is fine for vegans, but some health-conscious consumers avoid it due to concerns regarding hyperactivity in children, though the FDA still considers it safe for general consumption.
Surprising Pairings and Culinary Uses
It sounds crazy, but chefs have been using these for years. I’ve seen Swedish Fish chopped up and used as a garnish for a lime sorbet to provide a textural contrast. I’ve seen Sour Patch Kids infused into vodka for "adult" slushies. The high acid content in the sour candy makes it a surprisingly good "secret ingredient" when melted down into a glaze for spicy wings—think of it as a weird, neon-colored version of a sweet and sour sauce.
Navigating the Counterfeits
Because of the popularity of Swedish Fish and Sour Patch Kids, the market is flooded with "off-brand" versions. You’ll see them in bulk bins at the grocery store labeled as "Red Fish" or "Sour Dudes."
Don't be fooled.
The starch-to-sugar ratio in the generic versions is almost always off. They tend to be either too waxy or too sticky, sticking to your molars in a way that feels like a dental emergency. The "real" versions have a clean break when you bite into them. That is the hallmark of a high-quality starch candy.
How to Get the Best Experience
If you want to actually enjoy these candies like an expert, stop eating them straight out of the fridge. Candy is best at room temperature, or even slightly warm.
- Check the "Best By" Date: Starch candies have a shorter peak window than chocolate. If a bag is more than a year old, the texture will be "short" and crumbly rather than chewy.
- The Freeze-Dry Trend: If you can find freeze-dried Sour Patch Kids, try them. The process removes all moisture, turning the chewy candy into a light, crunchy puff that melts instantly. It’s a completely different way to experience the flavor profile.
- Mix the Bags: The best-kept secret in the snacking world is mixing a bag of Swedish Fish with a bag of Sour Patch Kids. The "dust" from the sour kids coats the fish, giving you a DIY sour lingonberry experience that the factory doesn't sell.
- Hydrate: The high salt (sodium citrate) and sugar content will dehydrate you quickly. Drink a glass of water for every handful if you're at the movies; your head will thank you the next morning.
Understanding the history and the science behind these gummies makes them a little more than just a sugar rush. They are a marvel of mid-century food engineering that has managed to stay relevant for over sixty years without changing the core recipe much. That’s a rare feat in the food world.