Entries tagged with 'candy'
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[Flickr: oskay] See that brown chalky disc second from the bottom? That is a chocolate Necco Wafer, aka the Kevlar vest of candies. Virtually indestructible, the Necco Wafer was sent into battle with troops during World War II because it wouldn't melt or break during transit. Packs of Neccos have traveled with Admiral Byrd to the South Pole and with Donald MacMillan to the Arctic. It can withstand extreme temperatures and harsh terrain. It is, perhaps, our nation's greatest militarized fat free wafer. You either love 'em or think they taste like a chalky hot mess. Which is why, I think, there are two distinct thoughts regarding Necco Wafers: You either love 'em or think they taste like a...
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[Photographs: Robyn Lee] Never has a plastic bag of candy lied so much. "The Best of All" says the packaging on a bag of Satellite Wafers, the styrofoam-like pockets filled with edible beads. "This nostalgic candy has enjoyed a great reputation particularly in the northeast, where people love these candies so much they will do anything to get their hands on them." Anything? Really? I would like to meet these folks. Apparently some kids like to play church with them because they resemble communion wafers; others enjoy the likeness to UFOs. Still others like eating things that can be shaken like maracas. Maybe the candy market was less competitive forty years ago, because I don't believe kids today could...
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[Photographs: chiccookiekits.blogspot.com] Deep down underneath the corn syrup and Yellow #5 artificial coloring, the candy corn has feelings too. Meaghan of The Decorated Cookie noted what's really happening inside candy corn during common daily occurrences, like when a giganto pink Peep walks into the room. Related Photo of the Day: Candy Corn Traffic Cones How to Make Candy Corn From Scratch Tri-Color Candy Corn Cookies...
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Butterfinger, Reese's (the cups and the pieces), Snickers, Oh Henry, Baby Ruth, Mr. Goodbar, Payday, Watchamacallit—so many Halloween candies involve peanuts or peanut butter. Here are some fun ways to eat them, not that there's anything wrong with the straight-from-the-wrapper approach.
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In the latest episode of Working Class Foodies, Max and Rebecca Lando show you how to make chocolate-covered pumpkin seed brittle and "grown up" candy apples for Halloween. The brittle combines recipes by chefs Dan Barber and Jacques Torres, and the candy apples dipped in red wine-flavored caramel are from Gourmet. Unfortunately, the candy apples recipe doesn't come out so well. Watch the video after the jump....
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Halloween is serious business for kids. They want candy. Lots of candy. And with a few sleazy and not-so-sleazy tactics, they can get enough candy to last until next Halloween. Some simple tips include wearing a great costume and being an enthusiastic trick-or-treater; mildly more complicated is emptying your pail into a larger sack, changing costumes, and going back for seconds to the houses giving out the best candy. Watch the video after the jump....
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[Original art: Kevin Van Aelt] Have you ever looked at gummy worms and thought, wow those sure resemble DNA coils? Well, artist Kevin Van Aelt did and made this chromosome chart out of the candy slugs. Check out his portfolio here. Related Photo of the Day: Jellybean Children How to Make Candy Corn Collection of Stuck Tic Tacs...
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[Flickr: Khaz] "Life-size jellybean children and butterflies," said my friend while we walked past The National Liberty Museum in Philadelphia. My first thought: Huh? And then I looked up to see that he was just reading off the banner outside the museum. We didn't go in the museum to witness the jellybean children for ourselves, but I found this photo from Flickr user khaz to get a closer look at the installation by artist Sandy Skoglund. There are mirrors on both sides to create the illusion of neverending jellybean children whose heads are twisted 180°. They just go on. Forever. (Skoglund also made jellybean adults in her photograph Shimmering Madness viewable at sandyskoglund.com.) Related Amazing Chewing Gum Art Creative...
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"As long as you stay on this side of the sweet-savory line, the meat and chocolate trend is a great one." Chocolate-covered bacon from Roni-Sue's. [Photographs: Robyn Lee] Chocolate and meat may have started with the Aztecs (in their thick, chocolate-tinged mole sauce) but the food marriage has been spreading to the artisanal candy aisle and non-Mexican restaurants like Blue Hill in New York. At first I was very wary of this combination but knew I'd have to give in—if for no other reason than to say I’d at least tried it. My first foray into chocolaty meat, probably like many others, was the Vosges bacon chocolate bar. I picked it up about a year ago and my impression was...
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[Photographs: Flip Flop Flyin'] Craig Robinson of Flip Flop Flyin collects many things that you do not, such as stuck Tic Tacs. Revel in their sad existence of confinement that no amount of hard shaking can free them from. [via presurfer] Related: Weird Food-Related Collections...
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