Thank you Chefguy!
Same. I snacked on some of my leftover Halloween candy yesterday, including some Reese’s Cups, and I didn’t notice anything different about them. Nothing seemed “off” or “wrong” about them to me.
It’s weird, because the folks at Reddit seem to think I’m crazy for not noticing a difference, like it’s something quite obvious. shrug I had one a couple hours ago, and I’m still trying to figure out what people are picking up on. Is it the chocolate? The peanut butter? Both?
Well, this is validating. We got a bunch in my son’s Halloween haul and they are garbage.
I feel like all chocolate bars are going downhill though.
Buckeyes are a million times more delicious than even old-school Reese’s.
All this chatter about peanut butter cups forced me to buy some. I didn’t want to. You people forced me to do it. I feel I cannot be held responsible for acting under duress.
For whoever asked, it is the “chocolate” on the outside that has been messed with. It very much reminded me of that year in the 70’s when my Mom tried to convince herself that carob was a perfectly good substitute for cocoa (and somehow better for us?)
The Butterfingers tasted fine to me, but I think the peanut m&ms were the winner of the night.
The best way I can think of to describe it is something’s off with the texture. The chocolate feels as soft as the peanut butter. Do not like.
Whenever I go to my home state of Ohio, I try to pick up a box from Malley’s.
Ah, an arm successfully twisted! :cackles:
You glance sideways at them, and they melt.
That might be a slight exaggeration. Very slight.
I just took one from the fridge in hopes it would help. Can’t say that it did.
When I was sneaking one (or more) from our bowl pre-Halloween, it was impossible to get it out of the paper cup without a bunch of “chocolate” sticking to it.
I ate Reese’s cups last night and they were terrible. The peanut butter was an odd light color (compared to how it used to be) and almost crumbled out. The chocolate had a somewhat dry texture. I checked the expiration date: it was over five months away.
It was explained to me once, about chocolate candy in general, that this happens when the product has melted and then reconstituted (?) in normal temperatures. The explainer is no expert; just your typical know-it-all. Does seem plausible, thoough.
Sounds reasonable. Thank you.
I think it’s called chocolate bloom.
Chocolate that gets that powdery whiteness is still safe to eat. It can be a fat bloom, meaning temperature fluctuations have separated some of the fat out from the emulsion; or it can be a sugar bloom, which is caused by humidity dissolving some of the sugar which then reforms on the surface. It will taste about the same as before, but have a grainy texture.
What I noticed through eating some of the leftover Halloween candy (we had a rather thin year of Trick-or-Treaters) is that all I tasted was the peanut butter part. They’ve thinned out the chocolate part as far as they realistically can, so it wasn’t balanced between the chocolate and peanut butter like they were.
The peanut butter was always kind of awful; the combination of it and chocolate worked somehow, but when they were in balance.