On first glance, this recipe might seem a little too on the nose. Like, crafted just so people on the internet will go "oooooo" and re-pin it and keep talking about bacon and whiskey like they're the first person to ever realize that delicious things are tasty. But, if you look a little closer,
My friend and collaborator Capree sent me this recipe for whiskey and sriracha-flavored homemade candies, with the comment, "some sorta ManMade somethin'." I was seriously intrigued, and followed up with "even though they're heart-shaped?"...mostly just to see what she'd say. I expected some kinda Valentine's Day comment, but she came back with:
Candida introduces this inspired/totally crazy how-to thusly, and I couldn't say it better myself. "Bacon Pixie Stix are the perfect combination of insanely awesome, and totally wrong. They are, as advertised, pixie sticks - with bacon. Make these award-winning treats for your next social occasion, and surprise your friends with a sweet, tart, bacon-flavored boot to the head." Done!
To remind you of exactly how the presidential elections work in the U.S., Christoph Niemann offers this little visual primer...in M&Ms.
Sriracha, that addictive blend of chiles, garlic, vinegar, and sweetness is experiencing a shot at ubiquity, and I couldn't be more thankful. It's good enough to eat out of the bottle...standing in front of your pantry...at 1:30 in the morning...squirted directily into your mouth. Or something.
But more excitingly, it's also now being incorporated
Candy and cocktails. Not just cocktail-flavored candies, but sweet little chewy guys, full of actual spirits and the classic flavors of the mixed drink that inspired them. In short: Best. DIY Project. Ever.
To be filed in your "I Didn't Know This Was Possible" folder - you can turn a jawbreaker on a lathe with traditional woodworking skews and chisels.
Doing so highlights what's so fun about eating jawbreakers in the first place: the many laminiated layers of color, which slowly get revealed as the candy is removed.
Italian artist Sara Asnaghi has remained the human brain through a medium of something that's always on our minds (no, not sex): food. The series, titled What Have You Got In Your Head, features brains made from a variety of foods like chili peppers, sugar, coffee grounds, bread and candy.
Nobody doesn't like Lucky Charms. I mean, some of us might opt not to indulge in them as of late, but c'mon...you love them. They're freaking magically delicious! How can you not?
And, of course, the best part of Lucky Charms is the marshmallows...those seemlikethey'dbetoofirmbutarejustright perfectly bitable contrast to the oats, which are basically there only to play a supporting role and to line your stomach with something other than sugar so you can eat more marshmallows.
You can actually buy the marshmallows in bulk, so you can add them to your Grape Nuts and Bran Flakes and other grownup cereals, as well as to ice cream and chicken
Unless your seven years old, and presenting a gift to that classmate you have a crush on, you not gonna get away with a generic box o' candy this year. (If you are seven years old and giving candy to a crush, you're a total stud, and thanks for reading ManMade).
But playing with the classic treat and getting a personalized message with a handmade custom set of conversation hearts? It can get no better.
You've done it. Microwaved something just to see what would happen? As long as its safe and metal-free, and you're willing to clean up the mess, it can be hours of (basically) free fun. Well, except for the radiation poisoning and all the other crazy stuff that comes from using one.
Pixy Sticks are one of those nostalgic childhood treats - along with Lik-M-Aid/Fun Dip and Frankenberry - that I still turn to as an adult, because of the ridiculous fact that it tastes like nothing but sugar and citric acid. I figure, if you're gonna eat junk, eat junk. And, they're still crazy fun to eat. 'Cause, as it turns out, flavored sugar in a straw is a mostly brilliant idea.
This year, the summer State Fair continues to outdo itself. First deep fried Kool Aid, then deep fried sticks of butter. And now? Fried bubblegum. As award-winning deep fry master Abel Gonzales remarked upon inventing the butter trick...."Where do you go from here?"
Apparently, to the dime store candy aisle.
Chances are, if you pop into your neighborhood grocery store or pharmacy this afternoon, you'll be greeted with all sorts of post-Easter clearance, including candy that's at least 75% off. Especially boldly colored peeps. But what to do with those rows of almost-stale sugar coated staples?
Why, make them actually enjoyable by surrounding them with chocolate and graham crackers, of course.
I actually don't think I like marshmallows. I mean, Lucky Charms are pretty good, and I don't mind a s'more once a year, but I say keep them away from my hot chocolate.
But, admittedly, I've never had real marshmallow. A light and fluffy, just-sweet-enough tasty treat whipped up at home. And looking at this recipe, I'm pretty sure I could be convinced otherwise.