Caramel M&M's - a gamechanger?

Hope228

CooCooPuff wrote: »

I need Booterschotch before I pick these up

I bought them & didn't care fir them. They had that weird "fake" taste.

Chef_Barbell

ccrdragon wrote: »

gack!! burnt sugar (i.e. caramel) has no appeal to me at all.

If the sugar is burnt, you're doing caramel wrong.

Chef_Barbell

cqbkaju wrote: »

Almost all chocolate in the States has butyric acid (look it up) either added or created as part of the process.
It tastes really bad to me.
But wait, it gets better...
Several manufacturers (including Hershey, Nestlé, and Archer Daniels Midland...) even pushed the FDA to allow the use of vegetable oil instead of cocoa butter in "chocolate candy".
Read the labels. If it doesn't say cocoa butter then you are eating cooking oil with sugar added.

So if I am going to indulge, I spend a little extra money (50 cents? $1?) and get real chocolate in the 72% cacao range from somewhere overseas.
Like @Raptor2763 says, I can at least claim some "health benefits"

I never liked "dark chocolate" when I was young because I only tried the vomit-flavored (really, look it up) stuff from Hershey's.
After having the good stuff, I realize why many people like "dark chocolate".

cqbkaju

richln wrote: »

You can claim to be a hyper-palated clean chocolate connoisseur, but I know that both you and Raptor will secretly try them.

I never claimed to be that (although my wife has said I'm a chocolate snob, which is similar to connoisseur) but I can guarantee I will not try this.
Anyone who knows me could confirm that. I am my own person.
Why would I waste probably ~ 150 empty calories on something I might like when I could have something I know I enjoy instead?

What is more important to me? Trying the latest fad or reaching my goals? Easy.