My good friend Sarah once told me that one of her favorite confections were Rolos. I had to confess that they were on my list, as well. What’s not to love, really? Decadent chocolate and creamy caramel? Pair one little Rolo with a cup of hot coffee or espresso and you have the perfect sweet snack. But, as we all know, mass-produced candies such as these come with a laundry list of ingredients. Just take a look:
MILK CHOCOLATE ( SUGAR; NONFAT MILK; COCOA BUTTER; CHOCOLATE; LACTOSE (MILK); MILK FAT; SOY LECITHIN; PGPR, EMULSIFIER; VANILLIN, ARTIFICIAL FLAVOR) ; SUGAR; CORN SYRUP; HIGH FRUCTOSE CORN SYRUP; PARTIALLY HYDROGENATED VEGETABLE OIL (PALM KERNEL AND SOYBEAN OIL); MILK; SALT; SODIUM BICARBONATE; VANILLIN, ARTIFICIAL FLAVOR
That is what you’ll find if you turn a tube of Rolos over and look at the ingredients. It’s not great, but it could be worse.
For Sarah, I made something as close to a Rolo as I could, but I made a few changes. I used semi-sweet chocolate instead of milk chocolate, I added Maldon sea salt to the caramel and also sprinkled it on top. And clearly, I didn’t form them into the shape of a Rolo. But I’m sure she’ll forgive me. My list of ingredients was also considerably shorter.