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Dairy Dispatch

You Can Never Have Enough Cheese in Your News

Milton's Cara-nundrum

Caramel has been a favorite American candy since the 17th century. It was first made from caramelized sugar and water, producing hard (not soft and chewy) caramels. Soft caramel first hit the scene in 1850, when an adventurous chef added milk and fat to the cooked sugar mixture. Interestingly, caramel really became an American staple when Milton Hershey (of the Hershey chocolate dynasty) began working for the Lancaster Caramel Company.

Milton Hershey

Hershey wanted to improve upon the existing caramel recipe (his idea being to cover caramels with chocolate), which led him to start his own caramel company. Through his chocolate/caramel experimentation, Hershey became extremely fascinated with chocolate, eventually selling off his caramel company to found Hershey’s.

Sources: StoryPhoto.

Stick It To the Apple

A favorite fall treat using caramel is, of course, the caramel apple. Gaining popularity in the 1960s, the caramel apple of the 2000s is much more than just an apple, caramel and nuts. Many high-end restaurants and catering services offer “gourmet” apples featuring chocolate, candies and marshmallows. Rocky Mountain Chocolate Factory in Milpitas, Calif., has a line of unique caramel apples ranging in price from $5.25-$9.25 per apple.

Caramel apples

One of their most popular is the “Cheesecake Apple,” which is covered in layers of caramel, sweet white chocolate, and crushed graham crackers. Their behemoth “Rocky Road Caramel Apple” is dipped in caramel, rolled in chopped walnuts and marshmallows, and drizzled with milk and white chocolate.


Basic Caramel Apple Recipe

Those variations on the humble caramel apple sound pretty compelling, but if you believe, as we do, that some things can't be improved upon, let's go back to 20th century basics and put some crispy autumn apples to good use.

• 6 apples
• 1 14 oz. package individually wrapped caramels, unwrapped.
• 2 tablespoons milk
• 1 dollop of butter
• 6 craft sticks

Making caramel

1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.

2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.

3. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Making a lei


Mark Your Calendar

CoSN Webinar:
Planning the Shift
from Print to Digital

October 11, 2011, 1 p.m. EDT
Register at

CODiE Awards
Nomination Deadline

October 14, 2010, 5 p.m. EDT
For more information, visit

SIIA Ed Tech Business Forum
November 28-29, New York
Register at

Educational Publishing
Hall of Fame

December 1, New York
Register at

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caramel chunks

The Sweet Spot - CB&A Client News

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