“Caramel Comeback” at Gastronomica.org

November 12, 2012 at 6:40 pm Leave a comment

Check out my piece on the origins and history of American caramels just posted at Gastronomica.org

For generations raised on Kraft cubes, the superiority of a fresh, small-batch caramel is largely unknown. In fact, the mediocrity of the overprocessed caramel helped chocolate bars rise to dominance in the candy aisle.

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Another way to break the candy habit Pepperidge Farm: Get a Room!

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Candy: A Century of Panic and Pleasure

Welcome to Candy Professor

Candy in American Culture What is it about candy? Here you'll find the forgotten, the strange, the curious, the surprising. Our candy story, one post at a time.

Samira Kawash, PhD
Professor Emerita,
Rutgers University

(C) Samira Kawash

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