When your hunger calls for chewy caramel, rich chocolate, and peanut flavor, grab a Whatchamacallit Candy Bar! It’s not your everyday candy bar, so it’s great for mixing things up on family movie night or giving as a fun and unexpected gift. So many rich sensations in one bar make Whatchamacallit Candy Bars a satisfying snack and a filling dessert!
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The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).
A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.
Oils that are less susceptible to rancidity because they have had their double bonds replaced with hydrogen, similar to saturated fatty acids. The process also results in a more solid fat at room temperature.
A flour prepared by grinding rice and removing its water content.
Oils that are derived from plants such as soybean, sunflower and safflower.
Peanuts which have had some of their oil removed.
Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.
Milk from which the fat has been removed. Also known as skim milk.
A sweetener obtained by removing the water from corn syrup.
A solid or semi-solid dairy product created by churning cream. Often used as a spread or in cooking and baking. Also called butter.
The product remaining after milk has been curdled and strained.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A sweet, syrupy flavor obtained from malted barley. Also known as malt flavoring and malt powder.
A sweetener obtained from the process of converting sugarcane or sugar beets into sugar that is strongly flavored and dark in color.
A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.
Used to adjust the pH to stabilize proteins in foods.