Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts

Tuesday, January 12, 2010

Was there ever a razor blade in the apple?

I have some things I'm just too nervous I'll forget about by the time next Autumn comes around!  As I find things, I'll post them.  So be on the look out ;)

From the Heath brothers' "Made to Stick," a book required for one of my classes:


Who Spoiled Halloween?
In the 1960s and 1970s, the tradition of Halloween trick-or-treating came under attack.  Rumors circulated about Halloween sadists who put razor blades in apples and booby-trapped pieces of candy.  The rumors affected the Halloween Tradition nationwide.  Parents carefully examined their children's candy bags.  Schools opened their doors at night so that kids could trick-or-treat in a safe environment.  Hospitals volunteered to X-ray candy bags.
In 1985, an ABC News poll showed that 60 percent of parents worried that their children might be victimized.  To this day, many parents warn their children not to eat any snacks that aren't prepackaged.  This is a sad story: a family holiday sullied by bad people who, inexplicably, wish to harm children.  But in 1985 the story took a strange twist.  Researchers discovered something shocking about the candy-tampering epidemic: It was a myth.
The researchers, sociologists Joel Best and Gerald Horiuchi, studied every reported Halloween incident since 1958.  They found no instances where strangers caused children life-threatening harm on Halloween by tampering with their candy.
Two children did die on Halloween, but their deaths weren't caused by strangers.  A five-year-old boy found his uncle's heroin stash and overdosed.  His relatives initially tried to cover their tracks by sprinkling heroin on his candy.  In another case, a father, hoping to collect on an insurance settlement, caused the death of his own son by contaminating his candy with cyanide. 
 In other words, the best social science evidence reveals that taking candy from strangers is perfectly okay.  It's your family you should worry about.
 The candy-tampering story has changed the behavior of millions of parents over the past thirty years.  Sadly, it has made neighbors suspicious of neighbors.  It has even changed the laws of this country.  Both California and New Jersey passed laws that carry special penalties for candy-tamperers.  
As a child of Halloween and a lover of baking, this story is especially interesting to me.  When I was young, we also followed the protocol of no unwrapped or homemade goods gathered during night.  I wish people didn't still feel this way.  I would love to be able to share my baked yummies (yeah, I said that) with everyone over the holiday.  Unfortunately, the possible backlash just isn't worth the risk.

Do you have any candy-tampering stories?  How do you feel about it?

Sunday, December 13, 2009

Make Me Something Sundays: Ultimate Chocolate Layered Reeses Cake

My boyfriend sent this to me after he "stumbled" it a little while back.  He told me that he wanted me to make this for his birthday, (which was this past week.)  I'm still working on my cake technique but it still turned out pretty good!  I used 8'' pans, which was all we had, but I highly suggest using something wider.  This recipe makes a very rich, chocolatey cake that is almost difficult to eat!  (But still tasty ;)

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake
1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
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4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)
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1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips.  Beat until well combined, about 1 1/2 minutes.  Will be thick.  Pour evenly into 2 well greased 9 inch cake pans.  Bake for 30-35 minutes or until toothpick comes out clean from center of cakes.  Let cool completely.
2.  To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth.  Slowly beat in powdered sugar until a good spreading consistency forms.  I used almost the entire bag of powdered sugar.  Refrigerate for a good hour before frosting.
3.  Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers.  Place one layer onto a cake stand and drizzle melted peanut butter over top.  Next spread a generous amount of cream cheese frosting over that.  Place another cake layer on top and repeat peanut butter and frosting until top layer is placed.  Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis.  I froze the cake until ready for serving.  It stays nice and cold which makes it MUCH easier to cut into slices.  Enjoy!!


(Left: Recipe's picture, Right: My picture (half eaten))


 

Sunday, November 15, 2009

Make Me Something Sundays: Invisible Pops





I tried making these a couple months ago... I need practice.  However lopsided they came out, though, they still tasted great!  Let me know if you have any suggestions for candy-making!

(Photo credit: MarthaStewart.com)

Ingredients

Makes 1 dozen
  • 2 cups sugar
  • 2/3 cup light corn syrup
  • Assorted candies and seeds, such as red and black licorice whips, candy corn, and pepitas (hulled pumpkin seeds)

Directions

  1. Line three baking sheets with Silpat nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.
  2. Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Don't stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden and registers 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, 5 to 7 minutes.
  3. Immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously); let sit about 20 seconds. Swirl pan 2 minutes more to cool.
  4. Working quickly, pour syrup onto baking sheets, forming circles (3 to 31/2 inches in diameter) and spacing pours about 4 inches apart .











    Press in lollipop sticks.
















    With your fingertip or a wooden skewer, lightly press candies and seeds into syrup. Let stand until completely hardened and cooled.