Be afraid. Be very afraid…

You know I love Roadtrippers (see here for other DLT posts: Roadtripper. There are ready for

Halloween!

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Seventeen years ago, a group of teenagers spent the weekend in a cabin in the woods and found this Huge Button of Horrifyingly Haunted Halloween Happenings. After opening the button they unleashed an unspeakable evil unto the world. I’m talkin’ redneck zombies, hipster vampires, and suburban poltergeists. It was only after the Huge Button of Horrifyingly Haunted Halloween Happenings was closed did the evil return from whence it came.  So, before clicking on this Huge Button of Horrifyingly Haunted Halloween Happenings we suggest you consult a young priest and an old priest.
Be afraid. Be very afraid...

Some highlights: When there’s no more room in hell, the dead will walk the earth. See for yourself at one of these Zombie Walks! Or why not spend the night in one of America’s most haunted hotels? Whatever your pleasure, sharpen your fangs, iron your cape and dust off your broom with this Huge Button of Horrifyingly Haunted Halloween Happenings. img

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Candy Corn Recipe

Last year I posted a Make Your Own Candy Corn recipe (<– click there) – my wife LOVES Candy Corn! Well for Halloween this year I have a different recipe that looks pretty easy to make – from the FoodNetwork:

Candy Corn Recipe

Candy Corn

Recipe courtesy Alton Brown for Food Network Magazine

Prep Time:
1 hr 5 min
Inactive Prep Time:
Cook Time:
5 min
Level:
Intermediate
Serves:
80 to 100 pieces

Ingredients

  • 4 1/2 ounces confectioners’ sugar (about 1 1/4 cups)
  • 1/2 ounce nonfat dry milk (about 6 1/2 teaspoons)
  • 1/4 teaspoon kosher salt
  • 3 1/2 ounces granulated sugar (about 1/2 cup)
  • 3 3/4 ounces light corn syrup (about 1/3 cup)
  • 2 1/2 tablespoons H20
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 or 3 drops each yellow and orange gel paste food coloring

Directions

Combine the confectioners’ sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.

Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer.

Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or parchment paper. Cool for 10 to 15 minutes, until the mixture is cool enough to handle.

Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white.

Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.

Lay the strands side by side (orange, yellow, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip.

Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.

Photograph by Brett Kurzweil

HUGE DanLikesThis Halloween Blowout!

I thought I would start off the special scary Halloween  season here on DLT with some favorites from the past! Take a look at these (wow – really? 5 pages?? amazingly scary!)

HUGE DanLikesThis Halloween Blowout!

Happy Halloween!

Sour Candy Is Almost As Bad for Your Teeth As Battery Acid

Ugggg – and this report right after Halloween! Wow – battery acid?!?!?

from Gizmodo:

Do you have a lot of cavities? Perhaps it’s because you lost a lot of enamel sucking on sour candy when you were a kid. It’s almost as bad as battery acid—except it tastes much better.

Take a look at this chart and see who are the worse offenders.

Pure water’s pH level is 7, which is a neutral acidic level. At ph4, your teeth start losing enamel, one of the four tissues that make up teeth. Enamel it’s the hardest substance in human bodies. 96-percent is made of minerals.

As it turns out, typical sour candy is ph3, which is kind of crazy. It quickly goes to ph2.5—with Skittles, Baby Bottle Pop powder, Brach’s Gummi Bears, and Sqwigglies Gummi Worms—and 2.4 with Mentos Fruit Chew and 2.2 with Sour Skittles.

Sour Candy Is Almost As Bad for Your Teeth As Battery AcidBut it gets a lot worse. These are the three worse offenders—Altoids Mango Sours score a ph1.9 while Wonka Fun Dip Powder gets down to ph1.8. The worst is WarHeads Sour Spray, only 0.6 less acid than battery acid. [Northwest Dentistry via Kottke]

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