The Bad News: The website is going to be down for a couple of hours this afternoon while we make some awesome changes!
The Good News: Once it is back up, it will be super mobile friendly, but pretty much the same otherwise! Yay! Go forth and buy caramel apples on your phones and tablets, friends…
At the IDDBA’s Dairy-Deli-Bake Seminar and Expo at the Georgia World Congress Center in Atlanta, Georgia earlier this month, we went beyond caramel apples and created a dessert display to showcase all of the uses for our Daffy Farms All Natural Baker’s Caramel. We filled, drizzled, dipped, and topped a variety of bakery and confectionery items!
Caramel, chocolate, sea salt cheesecake.
Caramel drizzled traditional apple pie.
Caramel, nut, and chocolate tarts of all sizes!
A closer view of the large tart, with white chocolate drizzle, nuts, and caramel.
And some of the small tarts!
Milk, white, and dark chocolate caramel dipped and decorated Oreos.
A whole plate of various caramel desserts!
Caramel dipped jumbo marshmallows.
Caramel, milk, and white chocolate drizzled macaroons.
And last, but definitely not least, caramel and chocolate dipped pretzels!
Believe or not, we still have more news from the show! A new product…some famous speakers…so check back tomorrow for the next post about our IDDBA adventures!
As promised in our post yesterday, IDDBA 2015: Part 1, here are some more pictures from our Daffy Farms booth at the IDDBA’s Dairy-Deli-Bake Seminar and Expo at the Georgia World Congress Center in Atlanta, Georgia!
We found this fantastic round shelf that not only has an urban vibe, it reinforces the round idea of a caramel apple. This display, full of handmade gourmet caramel apples made with our Daffy Apple Traditional Dipping Caramel, Daffy Apple Red Candy Dipping Caramel, and Daffy Farms All Natural Dipping Caramel, turned out to be quite picture-worthy, judging from how many folks stopped to snap a photo of it!
And, of course, some close-ups of the apples!!
The gourmet caramel apples may have been the stars of the show, but be sure to check back tomorrow for more photos of caramel desserts we had on display featuring our All Natural Baker’s Caramel!!
Exactly two weeks ago today (Has it really been two weeks already?!) Daffy Farms was wrapping up the IDDBA’s Dairy-Deli-Bake Seminar and Expo at the Georgia World Congress Center in Atlanta, Georgia! Our second year as an exhibitor at this trade show that offers the newest, best, and tastiest dairy, deli, and bakery products in the industry, we featured our Traditional Dipping Caramel on over 100 handmade gourmet caramel apples, as well as our All Natural Baker’s Caramel on an assortment of gorgeous desserts, and debuted our brand new Daffy Farms Rich & Creamy Caramel, an 8 ounce tub of dippable, pourable, drizzleable, caramel ready to hit retail store shelves this fall!
After a long flight from Colorado, we made it to the ATL! There’s our hotel! Not the big one in the center, the little one on the left. We were across the street from SkyView Atlanta, a giant ferris wheel, which made us feel right at home, because, you know, caramel apples, carnivals, ferris wheels…
They turned out pretty amazing! Check back tomorrow for IDDBA: Part 2 to see the results and more pictures from our booth at the show!!
Sure Daffy Farms caramels are great for dipping apples, but did you know they make fantastic dipping caramels for other desserts? Our candy chef did some experimenting with several other items, so we could really see if our caramel held up to the test. It did! And with delicious looking, delicious tasting, results!
We dipped giant marshmallows in both our Traditional Caramel and our All Natural Baker’s Caramel. Both caramels held up well. Then we coated them with milk, white, and dark chocolate, as well as chocolate mini gems, pecans, and crispy cereal.
We dipped pretzel rods in both caramels, and topped them with milk, white, and dark chocolate, pecans, carnival sprinkles, sandwich cookies, and crispy cereal.
We dipped potato chips in both caramels, and topped them with milk, white, and dark chocolate, and pecans. Our candy chef even made bride and groom chips, which are adorable!
We made pecan clusters using both caramels, dark chocolate, and sea salt.
And last, but definitely not least, we dipped sandwich cookies fully and partially in both caramels and topped them with milk, white, and dark chocolate, and pecans. Venturing into the cookie realm, made us realize that almost any cookie in the grocery store aisle would work well with this application and suddenly become a homemade candy-like treat!
Nothing is more important to the making of caramel than sugar! Sugars are found in the tissues of most plants, but are only present in enough volume for extraction in sugarcane and in sugar beets. Sugarcane has been cultivated in Asia since ancient times, with large scale expansion taking place in the 18th century with the establishment of sugar plantations in the West Indies and Americas. This was when sugar became more readily available to common people, as before the 18th century honey was generally used to sweeten foods. Sugar beets wouldn’t become a major source of sugar until the 19th century, when better methods for obtaining sugar from them were developed. Currently, the world produces about 200 million tons of sugar a year and each individual American consumes about 130 pounds, compared to an average of around 50 pounds per person for the rest of the world. Find out more about sugar here!