Posts Tagged ‘becca droz’
Classroom/Movie Munchability: 8
Melt Measure: 8
It might not be the simplest candy to spell correctly, but this Hershey’s bar shows simplicity with style. It is the classic milk chocolate bar with a little crisped rice crunch to keep you paying attention.
When Krackels was originally introduced in 1938 as a full size candy bar, it had almonds and crisped rice in the formula. Soon after, peanuts were added to the party. In 1941, while war was at large on the other side of the globe, Krackel became a crisped rice, and crisped rice only, chocolate bar. In the late 90s, Krackel availability shrunk, in physical size. For almost 20 years, the Krackel bar has only been available in the miniature fun size bar, and now, the bar the people have been asking for is back. Catch up with the Krackel full size! It’s a blast from the past, the old school krunch in its old school/new school size!
Classroom/Movie Munchability: 8
Melt Measure: 8
“I’m not a huge caramel fan, so my experience is jaded, but honestly it’s good”
“It’s like a Caramello log!”
It’s no surprise that Mars created the MilkyWay candy; this candy bar is out of this world! If you really try, you might even be able to find a resemblance between the evolution of the MilkyWay bar from the nougat-caramel combo to caramel-solo and the dynamic Milky Way galaxy.
Between 100 and 400 billion stars paint what we see of the Milky Way galaxy and they say that there is at least one planet for every star! I have no idea how they create number estimates like these; who is counting how many of the hundreds of billions of stars?! It’s absolutely mind blowing, just like the Milky Way Simply Caramel!
In the center of this Milky Way is a thick and gooey, soft and satisfying caramel core, slightly less chaotic than the supermassive black hole that is theorized to reside in the center of our Milky Way galaxy. It is supposedly a hole that is four million times the mass of the sun (over a million earths fit inside the sun) where stars zoom around like leaking balloons in formation. If you close your eyes, you can let this caramel delight, take you on a flight into the supermassive black hole of the MilkyWay Simpy Caramel.
After reading the “a bit about Becca our resident candy blogger” bio for the first time in five years, I felt a little embarrassed that that’s what is informing the current candy lovers about their resident blogger. Allow me to quickly catch you up on what I was doing during the five years that I was not writing candy blogs.
Last you heard, I was a sophomore at the University of Colorado in Boulder, beginning to discover myself. Since then, I took two years off of school. I lived in an intentionally community on a small farm in Israel, learning permaculture/small scale farming and sustainable living practices. I served people food in Pittsburgh and in Boulder. I harvested vegetables on an organic farm. I got involved with community initiatives regarding food, gardening, music and open mics along the way, all the meanwhile rock climbing every chance I could get. I transferred to Warren Wilson College near Asheville, NC in 2012 and graduated with a B.A. degree in Outdoor Leadership last May (2014). I just finished my first out-of-college summer job as a field instructor for a wilderness therapy program in North Carolina. I am currently funemployed with infinite worlds of adventure at the tips of my toes.
Candy blogs are a good way for me to remain engaged with consistency while I decide on my next steps, be they in wilderness therapy, urban gardening education, rock climbing, skiing, beatboxing or something else.
I hope you all enjoy reading my blogs, because I enjoy writing them. Take my thoughts, ideas and opinions with a grain of sugar and try the candies for yourself. I hope you find places you agree with me and places that you disagree, and I’m happy to hear about both.
I’ll leave you candy lovers with a quote from the book I am currently reading. He is describing a large arch rock formation in the desert of Utah:
“The Delicate Arch explains nothing, for each thing in its own way, when true to its own character, is equally beautiful… If Delicate Arch has any significance, it lies, I will venture, in the power of the odd and unexpected to startle the senses and surprise the mind out of their ruts of habit, to compel us into a reawakened awareness of the wonderful—that which is full of wonder.”
The world of candy blogging has called me back. Maybe it is the expanded appreciation I have now for sweets; working in wilderness therapy, a treat of sugar at night, when all the students are zipped into their sleeping bags, brings a moment of absolute solitude and bliss. Nothing can interrupt the sweet serenity of a well-earned bit of melting chocolate on the tongue. Maybe I am back because it would be selfish and rude to pass up the candy blogging opportunity that every child dreams of… The reasoning is less important than the result, which is that Becca is back, which means the creative blogs that you’ve been waiting to see more of are back too!
Denture Danger: 7
“It tastes like what those valentines hearts should taste like, the perfect amount of chalkyness and sweetness and crumbles so perfectly with the slightest bite.” I couldn’t have said it better myself, my friend Conrad has a wonderful way with words.
Each mint has a chewy flavored center with green ones tasting like peppermint candy canes, black ones with anise flavor, and other fruity minty blends.
This is a simple yet extremely satisfying after dinner mint. It might not serve as great pallet cleanser because it is so tasty that it holds its own full flavor.
Denture Danger: 7
Coffee, Mocca, and Java make a marvelous mallow trio. These squares may look like brownies, but don’t let looks fool you that easily, these are cubes of gooey coffee flavored marshmallows. Substitute your morning coffee with morning candy with the same amount of caffeine, and choose between three mallow flavors; the Java which is energized with a double shot of espresso, coffee which is a double coffee boost and the mocca which is a real espresso and cocoa blast!
The mocca is my favorite, the bitter taste of the chocolate helps to ease a bit of the intense marshmallowy sweetness away. The Java and the coffee are both quite tasty as well (although I can’t really find much of a taste distinguishment between the two), sweet, gooey energy shot; how can you complain?
If you want to hear about how people all over America love caffemallows you can watch caffeine hyped individuals rave about this product on youtube.com. You can also check out what they are up to on their twitter page (http://twitter.com/coffeemallows) or on the facebook page (http://on.fb.me/coffeemallows). The internet sure does makes it easy to market a product these days.
The Coffee Mallows come in three individual wrapped packages within a nice plastic box. From an environmentalist’s standpoint, all of this wrapping seems a bit excessive, but from consumer perspective it comes off as a quality, high class candy product.
For those of you that just can’t start your day without a caffeine fix, these mallows are perfect because they save you the trouble of having to make a cup of coffee in the morning if you are in a rush to get going. Instant energy hits with these sugary caffeine marshmallows.
Caffex introduced these mallows in mid-April 2010 and without any promotion, a box of twenty packages was sold by mid July. With promotions for this new fix running across the internet and coffee shops, coffee addicts are going to be jittering with joy about the new mallow buzz all over America.
Denture Danger: 10
Imagine a world where Jelly Beans were so big that you could not only not eat a handful at a time, but you could to take multiple satisfying bites of one jellybean. Well, as they say, if there is a will, there is a way, and the jellybeans must have eaten a bite of Alice’s cake because they have grown exponentially in size.
Limey green, grapey purple, sweet vanilla white (not to be confused with Vanna White), cherry red, licorice black, lemony yellow and a pink that I believe is an attempt at strawberry; these fun flavors fill these supersized jelly beans.
Don’t think that the growth of the bean has reduced the potency of the taste because each bean is bursting with flavor. The thick, soft shell protects the chewy jelly gum inside, which holds the life of the party.
I think this is a good candy for the bite-and-pass technique because that way you can get a taste of every flavor without overdoing the candy eating and wearing out a flavor. (As long as no one is sick, the bite and pass is my favorite way to share because you get just enough to want a little more, which is the perfect amount).
Denture Danger: 7
The other breed of Cadbury’s Eggs; the egg filled with caramel.
Caramel, thick yet stringy; smooth yet sticky; like all things in life, the caramel inside of this milk chocolate coating is paradoxical. It is almost as stringy as the caramel inside of a Caramelo, but is much gloopier and thus leaves teeth prints when you bite into it.
For those of you who prefer the less intensely sweet taste, Cadbury’s Caramel Egg will probably be more satisfying than the original Crème filled egg. This caramel egg has only been around since 1994, well after the 1985 “How do you eat your Cadbury Egg” campaign began. The options with how to eat this egg can be explored in the same ways that you experimented with how to eat Cadbury’s Crème Egg for so many years.
You can go at it with a spoon, you can split it at the seam, you can bite from the top, fill the mouth, you can eat it with your eyes closed or crossed or you can share it bite for bite with someone you Love.
Easter feast just isn’t complete without a Cadbury Caramel Egg to cleanse the pallet for the Cadbury Crème Egg after the meal. The caramel and chocolate meld together as one magnificent, melty taste that will leave you lounging limp in your seat while your mind travels into the la la land of swirling tasty joy.
Denture Danger: 4
The Cadbury Mini Egg facebook page is filled with self-proclaimed addicts of this “solid milk chocolate with crisp sugar shell” novelty. Though I thought these eggs would be inadequate because of their solid nature, thus lacking the inner gloop that makes Cadbury’s Caramel Egg and Cadbury’s Crème Egg so fun, I was creating an unnecessary expectation.
Don’t let the lack of filling let you think that the mini eggs have less possibilities of variable eatability; creativity is always an option if you allow it to be.
You can suck on the mini egg until the sweet shell dissolves into the melty smooth milk chocolate, you can chew it up for a cruncharific chocolate experience, you can do your best to try and eat the shell off of the egg (though this is difficult to do cleanly without biting chunks out of the egg), and you can go for the mouthful of mini eggs for a mess of egg shell and milk chocolate mixing together like compost decomposing in the warmth of your mouth.
All of these are fun and none of them leave out any of the tastiness to be had by the miniature eggs; but don’t let me ruin the fun by telling you all the ways to eat these eggs, I bet you can think of a unique and personalized miniature egg eating style.
There may not be any goo to release in these mini eggs, but this product presents you with the opportunity to play the Easter bunny and give to the chocolate egg cravers in your community.
| Sharability: 2
Denture Danger: 3
Well hello again candy blog readers! I have returned back to blogging in the United States after a wild and wonderful five months in Israel where I was living on a farm learning permaculture (sustainable living). But that story is not as enticing as the Cadbury Crème egg that you patiently anticipate all year. Well you don’t have to X off any more calendar days because the Cadbury crème egg has been laid on the storefront.
Thick milk chocolate surrounds the gloopy egg white crème. You can crack the egg straight down the middle and peel apart the thick fondant filling made from egg, thick white cream, sugars and other additives that holds a tad bit of orangeish yellow color that represents the yolk of this candy egg. This shot of sweetness can be devoured from the outside in or the inside out or just a big plopperoo for the mouthful of Creamy Cadbury nirvana.
In the UK, annual sales of Cadbury’s Crème egg between New Year’s Day and Easter exceed 200 million items! That’s a lot of gloopy fondant sugar crème, over 15 million pounds worth of Cadbury egg. The Cadbury Brothers manufactured the original eggs in 1923 and the current egg, first introduced in 1971, is manufactured at the Bournville factory in Birmingham at a rate of 1.5 million eggs each day! It’s a good thing they don’t have to depend on chocolate chickens to lay all those eggs.
Before being manufactured in the United Kingdom, New Zealand and Australia used to house the operation and New Zealanders aren’t happy about the switch. The natives complain that filling of the eggs is thicker and less runny than it used to be when it was manufactured in their beautiful country. In the UK the eggs are a product of Kraft, but here in the United States, we thank Hershey’s for these Easter favorites.
As all candies are, these eggs are as sharable as you want to make them. I have allotted them a ‘2’ because of the “convenience” of the line that allows you to crack the egg directly down the center. They are also conveniently individually wrapped in pretty foil and have a high novelty item because of the limited time this holiday candy is available.
Enjoy, and sharing has never been a bad idea.