by Lolly Lady on February 28, 2012
Wine gums are a hard jube style lolly that come in a variety of fruit flavours and shapes with names of spirits as part of the lolly mould. They are manufactured in both Australia and the UK – I carry the English Kingsway brand as they seem to be a harder consistency than the local ones. The dedicated fans prefer the harder consistency and will also take marella jubes when wine gums are not in stock.
You will get 20 wine gums in 100g and they contain glucose syrup, sugar, modified corn starch, gelatine, lactic acid, citric acid, flavourings, carnauba wax, vegetable oil, colours.
Wine gums were originally created in 1905 by mixing fermented wine with a gelling agent. According to Cadbury, red and black are the most popular colours. The red flavours are traditionally red berry, strawberry, or raspberry-flavoured in the United Kingdom and cherry in the United States. Black is traditionally blackcurrant flavoured. Limited edition dark-only wine gum issues have occurred, and more recently, a limited “fruit duos” edition was produced with two colours and flavours on each half of the wine gum.
Wine Gum Biscuits
125g vegetable shortening
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 tsp. vanilla essence
3/4 cup plain flour
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup rolled oats
1/2 cup coconut
1/2 to 3/4 cup chopped wine gums
Preheat oven to 190 degrees C. Have two ungreased baking sheets ready. Beat the first five ingredients together, sift in the next three and mix. Stir in the remaining ingredients and mix well. Drop teaspoonfuls onto the baking sheets and bake for 10-15 minutes. Remove and allow to cool on a rack.
by Lolly Lady on February 24, 2012
As soon as I saw the topic for todays post I started singing the ad jingle for Smarties I remember best _
“When you eat your Smarties do you eat the red ones last?
The tv ads always featured Smarties raining down on the kids and I wanted very much to be a part of that rainfall…
These days Smarties are one of the Nestle products now manufactured with no added colours or preservatives. Whilst this does make the appearance a little less bright and shiny, it is a great step forward in making them a safe item for those with dietary constraints.
You will get 102 smarties in 100g and they contain sugar, milk solids, cocoa butter, cocoa mass, vegetable fat, soya lecithin, wheat flour, corn thickener, colours, glazing agents, spirulina powder.
Smarties have been in continuous production since 1882 – yes, more than 100 years.In July 2008 office workers in West London created a world record mosaic of Smarties.
The mosaic, in London’s Chiswick Park, is composed of 250,000 Smarties depicting a “sweet-scape” of the capital’s landmarks. The artists – more than 4,000 employees at the west London office park plus members of the local community- broke the Guinness World Record with their edible depiction of attractions including the London Eye, Big Ben, the Royal Albert Hall and Wembley Stadium.
The new official holder of the record for largest candy mosaic measures 40 square metres (48 square yards). It beats the previous record of 37.126 square metres achieved by the Calderdale Education Service in Halifax on February 4-5 2006.
Smarties Mosaic
Why not call in to the Lolly Shop Wangi and get some Smarties supplies for your own mosaic?
by Lolly Lady on February 21, 2012
For many Aussies of my generation, rosey apples were the one lollipop we were allowed to have as children. I remember them as being the colour of a jonathon apple and tasting similar to a toffee apple (the coloured toffee covered ones not the chewy bar).
These days rosey apples, still made by the Sydney based confectioers, Johnsons, are a red and green ball shape lollipop with a hint of orange colour (to make the apple look shiny I guess).
Rosey apples are sold individually and contain sugar, wheat glucose, sugars and flavours.
Just a bit of trivia – I dont think our rosey apple will be popular in the US with this name as the rosy apple aphid has been a major pest of apple trees in North America since the end of the 19th century. It is the most serious of the five aphid species attacking apple, causing leaf, fruit and systemic root damage. In severe outbreaks, up to fifty percent of the fruit have been injured.
Of course, our rosey apples remain a popular favourite for those of us who started consuming lollipops before the advent of Kojak and Chupa Chups.
