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Do you make anything with milk chocolate?

Yes!  The Ca$hew Cow has milk chocolate mixed into the cashew butter.  The What The Fudge has milk chocolate fudge in it.

This entry was posted on Tuesday, June 8th, 2010 at 6:07 pm and is filed under Ask the Candymaker. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “Do you make anything with milk chocolate?”

  1. Kevin Smokler says:
    June 28th, 2010 at 5:01 pm

    I love everything about Zingerman’s except I stay away from the Zzang bar b/c of corn syrup. Couldn’t the Zzang bars use a hire grade ingredient. Corn Syrup just seems low grade for a world class outfit like Zingermans!

  2. cfrank says:
    June 30th, 2010 at 3:44 pm

    Thanks for your question, Kevin. Historically candy makers have had to purify raw sugar just to start getting ready to make candy and their result was the syrup that we candy makers can buy today in modern times. There is a long tradition in the United States of processing corn going back to the Civil War era. The syrup is important in that it is slightly acidic and prevents the sugar from naturally wanting to recrystallize. The corn syrup we use is basically glucose (a liquid starch hydrolysate) and if it weren’t from corn (which is plentiful here in the U.S.) it would just be from another natural source such as rice, wheat or potatoes.

  3. cfrank says:
    April 8th, 2011 at 12:49 pm

    We are currently making Bunny Tails and one of the two flavors is coconut. They are in a bag with Raspberry also.

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