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Sugar High Fridays: The Next One: CandyRecapper is hosting the next Sugar High Friday! Send in your brilliant, witty, or just plain typed up adventures about Baking With Candy by January 23 to [email protected]!

1,000 Visitors: CandyRecapper gets 1,898 visitors and launches a new section: eating in on $40 A Week. Wait 'till you see how gorgeous it is - and how much awesome food you are going to be able to make! Coming soon: Niter Kebbeh (Spiced Ghee) and Abba-Zaba: together (in my stomach anyway) at last. (06.04.2007)

Polyglycerol Polyricinoleate : Polyglycerol polyricinoleate, commonly known as PGPR, is being seen increasingly often in commercially-produced chocolate. The good people of Wikipedia describe it as "a yellowish, viscous liquid comprised of polyglycerol esters of polycondensed fatty acids from castor oil. It may also be polyglycerol esters of dimerized fatty acids of soya bean oil." Now doesn't that sound delicious? Serve me up a bowlful, please! (04.25.2007)

Sugar High Fridays: Lavender Truffle Recipe: Step one: Get a bunch of lavender, from your own plant, or a neighbor's plant, or a farmer's market. If you get it from a florist, ask them about pesticides and wash it and stuff. These are not Pesticide-Lavender Truffles. That would taste weird. Not like flower-flavored candy! This shit is totally normal! (04.23.2007)

Mozart Kugeln: The Mozart Kugeln is, in the truest sense of the words, evil evil poisonous evil. You know this is true because if it were not evil, it would admit its evilness. Of course, if it weren't evil it wouldn't have to. This is what is known as a paradox. (03.28.2007)

Liquirizia Due Sicilie: One phrase on the tin catches my eye: "Senza zuccheri aggiunti." At first my subconscious thinks this means that it is just licorice and sugar. Then I realize that none of those words is "licorice." Then my conscious brain gets into it and says "Sugar and zucchini!" But somewhere in there, part of me says, "NO SUGAR ADDED." (03.21.2007)

5th Avenue: A dangerous, hair-raising, soul-destroying journey into a twisted parallel universe of crispy peanut butter... but I've said too much already.

Ah Cacao: Not real chocolate, but "real chocolate." (02.05.2007)

Big Hunk: I remember making peanut brittle for a science fair experiment out of most of the very same ingredients. (I don't remember what I was supposed to learn from this, of course. Basically, I was thinking marketing. "People like candy! I'll get an A!" I'm pretty sure it worked, too.) (01.30.2007)

Sugar High Friday: Dr. Frankenbrownie's Mintsters! I can't even explain what happened here. It was a dark and stormy night... a bolt of lightning zigzagged through my kitchen... you're just going to have to go read it. (01.23.2007)

Testamints: It's a mint-flavored cheering section! It's candy camp! It's the grandfather of the Chocolate Jesus! It's... actually pretty tasty! (05.28.2003)

Almond Roca Fudge: The product you've been waiting for for so long: nubbin-covered fudge with inherent lather possibilities! (01.10.2007)

Russell Stover Caramel Bar vs. the Cadbury Caramello: Me: "I thought they would fight verbally with witty remarks, but they chose to have fisticuffs instead." My girlfriend, Annie: "They would! Caramel angries up the blood!" (01.07.2007)

Andes Mocha Mint Indulgence: They taste like someone in the flavoring department took a shortcut. "Fuck it. I'll just pound some milk and sugar together." (01.03.2007)

Hershey's Chocolate Mint Candy Canes: You know, maybe this is a weird opinion, but when I eat something I like it to be food. Actual food. (12.28.2006)

Toasted Coconut Almond Joy: ...When we eat their candies, we are eating the future. Sort of like Soylent Green: Now With Toasted Coconut! (12.26.2006)

Ice Cream Skittles: Hell, you could freeze a pint of these and pass them off as jumbo Dippin' Dots. (12.18.2006)

Hershey's Candy Cane Kisses: ...Which is a reasonably inspired name, although it does cruelly imply the presence of actual chocolate. (12.15.2006)

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