In Mexico there is candy named "MUEGANO" what is the name of the little elements that forms it? Cocón?
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Muegano is a dessert that is produced mainly in San Luis Potosi it is basically a paste made of flour and water that is deep fried (like a "buñuelo" kind of a funnel cake but thinner) then submerged in a sweet syrup made of "Piloncillo".\nMueganos do not contain coconut in any form. Mueganos are not nor contain nougat either.\nThe following link has a recipe for Mueganos:\nhttp://mexico.udg.mx/cocina/postres/Mueganos.html
373407
Caramel, Cherry, Sunshine, Cutie Pie, SmileyFace, Chocolate, Vanilla, Bubbles, Root Beer, Strawberry, Cream Soda, Bunny, Girlie-Girl, Daisy, Sweetie, Baby-Girl, etc.  You know, sweet stuff.
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Strawbery, I also like Chupa chups lollipop :-)
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chocolate with pistachios\n\n:> peace\n.
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chocolate-vanilla-peach-strawberry
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a little bit of cellulose starch and a few simple sugars such as glucose
500547
Cantaloupe melon, also called muskmelon, has orange flesh inside and a netlike outer skin or rind.
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I'm guessing it's sweetcorn. Choclo is aniother word for corn (OR CORNCOB). It was also used a a gambling term once.
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It might be what we call in spanish "triboluminiscencia", sorry but I don't know this word in english. I've heard of this phenomenon that happens some times when you unwrap a candy, and its a reaction with the nitrogen in the air.\nI've never seen it, I guess we are all going to try this in a moment.\n\n\n---addition----\n\nFound this in wikipedia, Triboluminescent:\n\n"Ordinary friction tape (the cloth type -- not the shiny electrician's tape) displays a glowing line where the end of the tape is being pulled away from the roll. Also when sugar crystals are crushed, tiny electrical fields are created, separating positive and negative charges that then create sparks while trying to reunite"\n\nhttp://en.wikipedia.org/wiki/Triboluminescent\n\nhttp://pages.towson.edu/ladon/wg/candywww.htm
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Title: SEAWEEDS FARMING : Bureau of Fisheries and Aquatic Resources (BFAR) Regional Office IX\n\nBrief Description: Manufactured Phytocolloid Carageenan come from the extract of Eucheuma (Goso). The raw material contains high ash that resembles agar requiring only higher concentration to form gel. Apparently used to manufacture surgical jellies, salves and ointment. Also an essential ingredients in pudding, frosting and baker jellies for emuLsification and improvement of its texture. An important stabilizer for ice cream, confectioners, syrups and thickener for soup and related products \n\nHope this helps.
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with white sugar that is stamped on
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Mentos have a strange chalky color and texture and they do taste rather like antacid tablets. If the chalkiness comes from carbonates, the fizzing might be explained as a neutralization reaction that produces CO2.\n\nBut the ingredients don't include carbonates- or any other significantly alkaline material. All variations of Mentos contain sugar, glucose syrup, hydrogenated coconut oil, gelatin, dextrin, "natural flavor", corn starch, and gum arabic. They're basically just a big pellet of flavored sugar with gummy stuff added to give them structural integrity and to keep them from sticking together in the package.\n\nSo why do Mentos make diet soda foam so violently? It's a physical reaction, not a chemical one.\n\nOrdinarily, water resists the expansion of bubbles in the soda. Water molecules attract each other strongly, and they link together to form a tight mesh around each bubble. It takes energy to push water molecules away from each other to form a new bubble, or to expand a bubble that has already been formed. The phenomenon is called "surface tension".\n\nNow drop a Mentos into the soda. The gelatin and gum arabic from the dissolving candy disrupts the water mesh, so it takes less work to expand bubbles. At the same time, the roughness of the candy surface provides many little nooks and crannies that allow new bubbles to form more quickly (a process called nucleation). As more of the surface dissolves, both processes accelerate, and foam rapidly begins to form.\n\nYou can see a similar effect when cooking potatoes or pasta in a pot of boiling water. The water will sometimes boil over because organic materials that leach out of the cooking potatoes or pasta disrupt the tight mesh of water molecules at the surface of the water, making it easier for bubbles and foam to form. (See also: Why does adding oil to cooking water keep it from boiling over?) Root beer can also foam over if a scoop of ice cream is added, for essentially the same reason. The surface tension of the root beer is lowered by gums and proteins from the melting ice cream, and the CO2 outgassing from the root beer blows the foam.
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I am sorry that you miss the heads! last I heard, they sent them to mexico. I guess they use them like they use coconuts down there. like when they put drinks in the coconut shells. so if you go to cancun, or maybe tiajuanna, you can find someone using one as a glass.
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mint candy that comes packaged like cigarettes...you can still buy them in candy stores (i think there is chocolate version too)
47639
I GOT ONE UP ON THAT !!! CHOCO COCO PUFFS WITH VANILLA ICE CREAM LOL   WHEN YA GOT THE MUNCHIES AND A REALLY SWEET THOOTH.   pEACE
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igneous... hmm fudge? sedimentary, sugar cookies? metamorphic chocolate chip. neat question but I think candy is more like igneous, fudge more like sedimentary, and metamorhic... crush up several types and rebake them as granite!
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mochila\nit's spanish for backpack...it just sounds cool ;)