(Photos: Jeremy Hall)
In 2008, it was possible to acquire in Japan real, licensed Cheetos that had been dipped in a strawberry flavored coating. And what was that coating made of? Let’s not ask questions that we don’t want answers to.
I can readily imagine eating them with a bowl of strawberry ice cream. Jeremy Hall, who took the two photos above, renders this verdict: “I feared for the worst, and thus wasn't disappointed when these turned out to be awful.” That’s a commendable attitude to take for both eating and dating.
These would have been a fine addition to our list of 12 Weird Cheetos Variants, particularly if made into Cheetos marshmallow treats.
We dish up more neat food posts at the Neatolicious blog
Comments (1)
Most others that I found have you cook the sugar mixture to 250D or as high as 260D.
You don't need cream of tartar. It's purpose is to prevent the sugar from crystalizing which is what lemon juice or citric acid will do. Adding it to the cornstarch mixture does nothing.
You've got to be careful with the stirring. Too vigorous and the starches break down which prohibit gelling.
Need to read up some more but for now, I'm going with this: https://aegeandelight.com/authentic-turkish-delight-recipe-from-narnia/
Pretty sure it's that one - I've got a lot of open tabs here. . .