The popular peanut butter cup was created in 1928 by HB Reese, a dairy farmer and a foreman shipping to Milton S. Hershey.
Finally, Mr. Reese abandoned milk production in order to set the Harry Burnett Reese Candy Co. in the basement of his home in Hershey Pennsylvania. When Mr. Reese died in 1956, his six children by the candy company, which merged with Hershey Chocolate Corp. in 1963 received 666.316 common shares worth $ 23.5 million were made in 1963.
currently, there are 20 variants of peanut butter cups Reese. Although originally made as a tasty caramel ingredients they have become questionable with time.
First, the controversial ingredient PGPR (polyglycerol polyricinoleate) is used as a substitute for cocoa butter in peanut butter Reese. Although the FDA approved as safe for humans, provided that their intake is limited to 7.5 milligrams per kilogram of body weight, which can cause liver enlargement reversible if ingested at higher doses.
The other ingredients include milk chocolate (milk, chocolate, sugar, cocoa butter, chocolate, milk fat, milk fat, lactose, soy lecithin, PGPR), peanuts, sugar, dextrose, salt, citric acid and TBHQ.
- PGPR (polyglycerol pilyricinoleate) : Reese butter cakes containing this ingredient notorious replaced cocoa butter to reduce manufacturing costs. PGPR is castor seed which reduce the thickness of chocolate. Moreover, studies show that this substance can cause gastrointestinal problems and allergies in children.
- Soy lecithin : If you consider the fact that 93% of GMO soybeans is nothing more need be said. On the one hand, soy lecithin has been linked to breast cancer, impaired fertility and reproduction, as well as behavioral changes and brain.
- TBHQ (tertiary butylhydroquinone) : TBHQ is a chemical Combined feed ration is a form of butane used to preserve processed foods. It is toxic and can cause nausea, vomiting, ringing in the ears, delirium and collapse. What’s more, laboratory studies have shown to cause stomach cancer in rats, fragmented DNA, as well as lung cancer and umbilical cell deterioration. Anxiety, restlessness, and intensified ADHD symptoms are the most common side effects in children.
If you want to avoid the negative health implications give these muffins, biscuits butter trying to do on their own. The following recipe is not only tasty, but also highly nutritious.
Organic Peanut Butter Cups
- 12 liners muffin tin
- 12 oz organic dark chocolate
- 1 cup organic peanut butter
- ¼ cup raw honey
- ¼ tsp. organic
- Click the mold surface by trimming them off.
- Using a small saucepan, melt chocolate over low heat while stirring continuously. Leave on for 1-2 minutes. Be aware not to burn the chocolate or make it unusable thick chocolate.
- Using a spoon, place a portion of chocolate in the center of a muffin cup. With the back of the spoon, spread the chocolate to the edges of the glass. After coating the entire interior of the cup muffin with chocolate, place in a muffin tin. Do the same with the remaining molds. Then put all the muffin tin in the fridge for the chocolate solidifies.
- In a medium bowl, combine organic peanut butter, organic raw honey and salt.
- Once the chocolate hardens into molds, heat the peanut butter in another small saucepan over low heat in order to soften it. This will make butter more easily flow in the cups.
- Put a small amount of peanut butter on each chocolate coated vessels leaving space on top of another layer of chocolate. Store the cups in the refrigerator for 10 minutes. Then, using the back of a small spoon, flatten and spread the peanut butter. Put the cups back in the fridge for an hour or until peanut butter solidifies.
- When peanut butter has hardened, reheat the remaining organic chocolate. With a spoon, spread a layer of chocolate on top of each candy. Cool it back in the fridge for the chocolate hardens.
This recipe makes enough for 12 cupcakes.
Source: Traditionally Life