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11 Foods Inspired by Candy Corn

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Whether or not you actually enjoy the flavor of candy corn, it’s hard to deny that its tri-color design has become a classic symbol of Halloween treats. It’s so iconic, in fact, the color combination can now be found in all kinds of foods, many of which even those who hate candy corn will still enjoy, like those limited edition Candy Corn Oreos.

1. Pudding

When Craftster user sweets4ever found out at the last minute that she had company coming over, she threw together these adorable candy corn puddings with a little instant vanilla pudding, some food coloring and some Cool Whip. The result was a delightfully festive and inviting dessert that took minutes to make.

2. Cocktails

Hate the taste of candy corn, but love tropical fruit flavors? Then this candy corn cocktail is for you. It's made with pineapple vodka, orange sherbet, pineapple juice, milk and simple syrup.

3. Jell-O Shots

If you like your drinks to jiggle a little, then perhaps you’d enjoy these candy corn Jell-O shots created by My Science Project. The white layer is unflavored Knox gelatin, sugar and coconut milk; the orange layer is a mix of orange Jell-O, butterscotch schnapps and orange sherbet; the yellow layer contains pineapple Jell-O and coconut milk; and all three flavors contain vanilla schnapps.

4. Cotton Candy

If you happen to be heading to Disneyland before Halloween, then don’t miss the opportunity to visit their Halloween carnival just behind Big Thunder Ranch. There you can not only take pictures with your favorite Disney villains, admire pumpkins carved by expert artists and play fun carnival games, but also buy yourself some candy corn cotton candy, which sounds so sweet that just saying it is liable to give you a cavity.

5. Cake Push Pops

All you need to make some candy corn push pops are plastic push pops (you can find them on Etsy or Amazon), some frosting, some food coloring and some white cake mix. It’s amazing how simple these treats are, given how impressive they look.

6. Bento Boxes

How do you make your kids a sandwich that looks like a piece of candy corn for their daily bento box? Just make a sandwich sans cheese and put a piece of provolone on top (your youngster can put the cheese in the middle at lunch time). Cut the sandwich into the right shape, use a food-safe marker to color the bottom of the provolone yellow, and put a small strip of cheddar in the middle. For the rest of the bento box, some baby carrots and real candy corn can round out the tasty lunchtime treat.

7. Rice Krispie Treats

To make these tasty treats, you’ll need to make three batches of Rice Krispie treats, dyeing the first one yellow, the next one orange, and leaving the last white. As each successive batch finishes, pack it in a cake pan, making an outer ring, then a smaller one next to that, until the white treats fill up the hole in the middle. Once they’re cool, cut in slices and enjoy your candy corn treats.

8. Fudge

Enjoy making and eating regular white chocolate fudge? Well, with a little food coloring and a bit of patience, you can easily convert your usual white fudge recipe into a tri-color masterpiece perfect for Halloween.

9. Marshmallows

Admittedly, most people think of marshmallows as a filling or topping for a real dessert, not a dessert on their own. But if you’ve ever had homemade marshmallows, then you know just how delicious they can be, and these candy corn mallows are sure to taste as good as they look.

10. Waffles

Spruce up the most important meal of the day with a little style. Like many of the other recipes listed here, all you need to impress your loved ones with this recipe is a little food coloring.

11. Milkshakes

These milkshakes are all vanilla with a little food coloring and layering, but if you were really so inspired, it would be easy to use sherbets in place of vanilla ice cream, creating a pineapple, orange and coconut milkshake in the process.

This story originally appeared last Halloween.

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Food
The Gooey History of the Fluffernutter Sandwich

Open any pantry in New England and chances are you’ll find at least one jar of Marshmallow Fluff. Not just any old marshmallow crème, but Fluff; the one manufactured by Durkee-Mower of Lynn, Massachusetts since 1920, and the preferred brand of the northeast. With its familiar red lid and classic blue label, it's long been a favorite guilty pleasure and a kitchen staple beloved throughout the region.

This gooey, spreadable, marshmallow-infused confection is used in countless recipes and found in a variety of baked goods—from whoopie pies and Rice Krispies Treats to chocolate fudge and beyond. And in the beyond lies perhaps the most treasured concoction of all: the Fluffernutter sandwich—a classic New England treat made with white bread, peanut butter, and, you guessed it, Fluff. No jelly required. Or wanted.

There are several claims to the origin of the sandwich. The first begins with Revolutionary War hero Paul Revere—or, not Paul exactly, but his great-great-great-grandchildren Emma and Amory Curtis of Melrose, Massachusetts. Both siblings were highly intelligent and forward-thinkers, and Amory was even accepted into MIT. But when the family couldn’t afford to send him, he founded a Boston-based company in the 1890s that specialized in soda fountain equipment.

He sold the business in 1901 and used the proceeds to buy the entire east side of Crystal Street in Melrose. Soon after he built a house and, in his basement, he created a marshmallow spread known as Snowflake Marshmallow Crème (later called SMAC), which actually predated Fluff. By the early 1910s, the Curtis Marshmallow Factory was established and Snowflake became the first commercially successful shelf-stable marshmallow crème.

Although other companies were manufacturing similar products, it was Emma who set the Curtis brand apart from the rest. She had a knack for marketing and thought up many different ways to popularize their marshmallow crème, including the creation of one-of-a-kind recipes, like sandwiches that featured nuts and marshmallow crème. She shared her culinary gems in a weekly newspaper column and radio show. By 1915, Snowflake was selling nationwide.

During World War I, when Americans were urged to sacrifice meat one day a week, Emma published a recipe for a peanut butter and marshmallow crème sandwich. She named her creation the "Liberty Sandwich," as a person could still obtain his or her daily nutrients while simultaneously supporting the wartime cause. Some have pointed to Emma’s 1918 published recipe as the earliest known example of a Fluffernutter, but the earliest recipe mental_floss can find comes from three years prior. In 1915, the confectioners trade journal Candy and Ice Cream published a list of lunch offerings that candy shops could advertise beyond hot soup. One of them was the "Mallonut Sandwich," which involved peanut butter and "marshmallow whip or mallo topping," spread on lightly toasted whole wheat bread.

Another origin story comes from Somerville, Massachusetts, home to entrepreneur Archibald Query. Query began making his own version of marshmallow crème and selling it door-to-door in 1917. Due to sugar shortages during World War I, his business began to fail. Query quickly sold the rights to his recipe to candy makers H. Allen Durkee and Fred Mower in 1920. The cost? A modest $500 for what would go on to become the Marshmallow Fluff empire.

Although the business partners promoted the sandwich treat early in the company’s history, the delicious snack wasn’t officially called the Fluffernutter until the 1960s, when Durkee-Mower hired a PR firm to help them market the sandwich, which resulted in a particularly catchy jingle explaining the recipe.

So who owns the bragging rights? While some anonymous candy shop owner was likely the first to actually put the two together, Emma Curtis created the early precursors and brought the concept to a national audience, and Durkee-Mower added the now-ubiquitous crème and catchy name. And the Fluffernutter has never lost its popularity.

In 2006, the Massachusetts state legislature spent a full week deliberating over whether or not the Fluffernutter should be named the official state sandwich. On one side, some argued that marshmallow crème and peanut butter added to the epidemic of childhood obesity. The history-bound fanatics that stood against them contended that the Fluffernutter was a proud culinary legacy. One state representative even proclaimed, "I’m going to fight to the death for Fluff." True dedication, but the bill has been stalled for more than a decade despite several revivals and subsequent petitions from loyal fans.

But Fluff lovers needn’t despair. There’s a National Fluffernutter Day (October 8) for hardcore fans, and the town of Somerville, Massachusetts still celebrates its Fluff pride with an annual What the Fluff? festival.

"Everyone feels like Fluff is part of their childhood," said self-proclaimed Fluff expert and the festival's executive director, Mimi Graney, in an interview with Boston Magazine. "Whether born in the 1940s or '50s, or '60s, or later—everyone feels nostalgic for Fluff. I think New Englanders in general have a particular fondness for it."

Today, the Fluffernutter sandwich is as much of a part of New England cuisine as baked beans or blueberry pie. While some people live and die by the traditional combination, the sandwich now comes in all shapes and sizes, with the addition of salty and savory toppings as a favorite twist. Wheat bread is as popular as white, and many like to grill their sandwiches for a touch of bistro flair. But don't ask a New Englander to swap out their favorite brand of marshmallow crème. That’s just asking too Fluffing much.

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Food
A Famed French Chef Is Begging Michelin to Take Away His 3 Stars
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REMY GABALDA/AFP/Getty Images

A Michelin star, which rewards excellence in cooking, is a huge deal in the restaurant world. Aside from the prestige the ratings convey, they drive significant business: In 2010, Eater reported that a Michelin star could result in up to a 25 percent increase in sales for a restaurant. But the honor isn’t always welcome.

In a rare move, a French restaurateur is asking to be stripped of his three Michelin stars. Chef Sébastien Bras, whose family restaurant in Laguiole, France, has appeared as a three-star eatery in the Guide Michelin France since 1999, has asked to be removed from future editions of the influential guide, The Guardian reports.

A Michelin star—or three, the guide's highest designation—can create a lot of anxiety for a restaurant. That increase in business isn’t always a good thing. In February 2017, a tiny, casual French restaurant that employed only four waiters was listed in the Guide Michelin France by mistake (another restaurant with the same name should have been included). It was unprepared for the sudden influx of customers who showed up expecting an award-winning meal.

In a Facebook video, Bras announced his decision to ask for his restaurant to be removed from the guide. He said that while the award had given him great satisfaction over the years, it also created a huge amount of pressure, since the restaurant could be inspected at any time without warning. Bras plans to continue cooking, just without the prestigious designation.

However, a representative from Michelin told AFP that the removal process isn’t automatic, and the decision would have to be considered by the executive committee that awards the stars.

He’s not the only one who has chafed at the honor of a Michelin star. In 2014, a Spanish chef returned the star awarded to his family restaurant outside of Valencia, saying being in a Michelin guide gave patrons specific expectations of what his food would be like, stifling his creativity. Other chefs have also chafed at the expectations a Michelin star creates around their food, including the owner of a French restaurant that wanted to transform into a more casual eatery and a Belgian chef who said that after his restaurant appeared in the restaurant guide, customers were no longer interested in the simple food he wanted to serve.

[h/t The Guardian]

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