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b_bangs@yahoo.com
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Here is some info from a 1986 Chicago Tribune article about the ingredients of Milk Duds (made by Holloway who also made Black Cow): "Whether or not the candy is the worse for it, the making of Milk Duds has changed. When Holloway oversaw the production, the caramel was cooked in kettles over open gas flames in unair-conditioned discomfort. Milk with 8.5 percent butterfat was used, and the candies were coated with real chocolate. Today, the caramel is cooked in steam-jacketed kettles. The butterfat content of the milk has been reduced and something called ``chocolatey coating`` which substitutes vegetable oils for the more expensive cocoa butter, covers the caramel." No wonder we loved the original!!! Higher butterfat in the slow cooked caramel and cocoa butter in the chocolate, huge difference. You can buy the 're-made' Black Cow candy online, or in some stores, but it is nothing like the original sucker.
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