The famous peanut butter cup was invented by a man called H.B. Reese, in 1928.
The man was a dairy farmer, and a shipping foreman for Milton S. Hershey, and thought of him as an inspiration. Mr. Reese ended up leaving dairy farming and rolled out his very own candy company from his basement, Harry Burnett Reese Candy Co, in Hershey, Pa.
When Mr. Reese died in 1956, his company was handed over to his six sons, who later merged with Hershey Chocolate Corporation in 1963. The business merger was tax-free, and a stock-for stock merger. The six sons were given 666,316 stocks that had a value of $23.5 million dollars.
To date, there are 20 different reuses cups, and even though Mr. Resse invented a delicious candy, and his sons made perfect business partnerships, the ingredients used are coming into question. The cndy is made with PGPR (Polyclycerol polyricinoleate, which is a substitute replacement for cocoa butter). Mistakenly, the FDA ruled it as “safe for humans as long as you restrict your intake to 7.5 milligrams per kilogram of body weight. Otherwise you’d be open to reversible liver enlargement at higher intakes”. Let’s look into the other toxins that are put into our ‘favorite’ candy.
Reese’s peanut butter cup ingredients:
Peanuts, dextrose, salt, citric acid, TBHQ, sugar, milk chocolate, chocolate, sugar, milk,sugar, cocoa butter, chocolate, no fat milk, milk fat, lactose, soy lecithin and PGPR.
PGPR (polyglycerol pilyricinoleate): PGPR is added in as a replacement for cocoa butter to lower the costs of manufacturing. Made from castor beans, it reduces the density of chocolate. Its known to start an allergic reaction in children and cause gastrointestinal discomfort.
Soy lecithin: Soy lecithin is 93% genetically modified and is associated with breast cancer, and can cause impotency, causing cerebral and behavioral problems.
TBHQ (tertiary butylhydroquinone):
TBHQ derives straight from petroleum and closely related to butane. This toxin causes vomiting, ringing in the ear, delirium, and nausea. It is shown to cause stomach cancer in lab rats, alter DNA and damage human umbilical and lung cells. TBHQ can trigger anxiety, restlessness, and intensify the symptoms of ADHD in kids.
Enjoy this recipe that is all-natural:
Organic Peanut Butter Cups
Makes: 12 candies
12 muffin tin liners
1 cup organic peanut butter
1/4 tsp organic salt
1. Trim the off muffin cups so that they are shallower.
2. Pour the chocolate into a small sauce pan and place on the stovetop with low heat. Stir the chocolate gently, and let them sit for a minute or so. But be very careful not to overcook the chocolate or it turn to thick unusable chocolate.
3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.
4. Combine the organic peanut butter, raw honey and organic salt in a medium bowl.
5. When the chocolate in the muffin cups has hardened, spoon the peanut butter into another small sauce pan over low heat on the stove top. This will soften up the peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we’ll add later. Put the cups back in the fridge for about 1o minutes, then use the back of the small spoon to spread and flatten the peanut butter. After, return cups back to the fridge for one hour until the peanut butter is hardened.
7. When the peanut butter filling has hardened, re-warm the remaining organic chocolate on the stove top. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.
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