Fattening up

those vi

sie!

IT’S time to plan your
recipes for the spookiest
night of the year.

There will be ghovts and
goblins coming to our doors.
Tt happens every year,

Mounds of candies and
chocolate bars are given our in
appreciation of costumes and
spooky trick or treat sounds.

Of course we consume bars
and candies: throughout the
year.

Hew much?

Alor.

In 1996 Canadians con-

sumed an average of 9 Ib. of

chocolate, 6 Ib. of hard sugar
candy, and 4.2 tb. of chewing
gtuM Per person.

Mind you, we are. still
behind the Americans in candy
and chocolate consumption.
Those southern sweet-toothed
neighbours consumed 7.3 bil-
lion pounds in 1997 with the
average American) devouring
27.3 Ib. of candy and gum.

The commercial candies are
pretty good quality, and very
convenient. They are relatively
expensive, but packaged and
sealed, thus safe to hand out at
the door. Sadly, we never know
what can be in unwrapped can-
dies. The operative words ave:
Be careful.

Some additives that are in
the manufactured stuff may be
interesting, They are not
harmful but are added to
enhance appearance and to
ensure unitormity of quality.

Soybean lecithin: a waxy
crystalline hygroscopic sub-
stance, soluble in alcohol and

siting

Pokamandy

a)

a chef
in your kitchen

oils, Iris permitted by the gav-

ernment as an emulsifving, sta-

bilizing, gelling agent.
Glucose: in’ gums, is: pro-

duced by the bydrolvsis of

starch. {tis used as an humec-
tant to promote shelf life by
Preventing products trom drv-
ing out.

Lactose: is milk sugar used
by the confectionary and the
bakery industry as as

The recipes this week have
the raw material costs noted.
You should have a good idea
what each preparation costs,

Nutty Maple Caramels
2 c. golden yellow brown
sugar
1% c. real maple syrup
% c. 20% coffee creain (mix
“Creamo” and = whipped
cream in equal paris)

1 Tbsp. unsalted burner
% ¢. coarse chopped hazel-
auts

Method: Select a heavy,
non-stick saucepan. Add che
brown sugar, heat until the
sugar starts disswving. Now
add the maple syrup and the
cream. Stir and cook these

See Sweet page 38

Wednesday. Ociober 28, 1998 — North Shore News — 37

north shore news

165 HP, 2.5L engine

a All wheel drive

Four channel ABS

Power windows,

locks & mirrors

Air conditicning

Leather interior

Heated seats/mirrors
80watt, AM/FM cassette/CD
Halogen fog larnps

Keyless entry

Wood grain trim Dash

§ 16" alloy wheels

Sports rack system
and much more
Oss986

NEWS pkoio Cindy Goodman

“HANDS-ON” manager David White prepares peanut brittle at Lonsdale Quay's Olde World Fudge Co. Ltd.

+PD14 height.
MSRP

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Fresh Whole |
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[iis, 3.73 kg

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(while supplies last - we reserve the right fo limit quantities.)