Sugar High Fridays: The Next One: CandyRecapper is hosting the next Sugar High Friday! Send in your brilliant, witty, or just plain typed up adventures about Baking With Candy by January 23 to gambini@gmail.com! (01.11.2008)

Zotter Coffee-Plum Chocolate Bar: Chocolate. Milk. BACON. CARAMELIZED FUCKING BACON. I could not make this stuff up. Well maybe I could; the Simpsons writers did. Still, they neglected to mention the plum mixture. Those wacky kids. (06.06.2007)

1,000 Visitors: CandyRecapper gets 1,898 visitors and launches a new section: eating in on $40 A Week. Wait 'till you see how gorgeous it is - and how much awesome food you are going to be able to make! Coming soon: Niter Kebbeh (Spiced Ghee) and Abba-Zaba: together (in my stomach anyway) at last. (06.04.2007)

Polyglycerol Polyricinoleate : Polyglycerol polyricinoleate, commonly known as PGPR, is being seen increasingly often in commercially-produced chocolate. The good people of Wikipedia describe it as "a yellowish, viscous liquid comprised of polyglycerol esters of polycondensed fatty acids from castor oil. It may also be polyglycerol esters of dimerized fatty acids of soya bean oil." Now doesn't that sound delicious? Serve me up a bowlful, please! (04.25.2007)

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