The Baby Ruth Candy Bar

$2.60

$2.60 each

CandySKU: 11612

Brief History of the Baby Ruth Candy Bar

The Baby Ruth candy bar, a classic American treat, was introduced in 1921 by the Curtiss Candy Company. This delectable confection, featuring a mix of peanuts, caramel, and nougat coated in chocolate, quickly won over consumers and has remained popular for over a century.

Origins and Ingredients

Developed as an evolution of the Curtiss Candy Company’s earlier “Kandy Kake,” the Baby Ruth debuted with its signature combination of chewy nougat, sweet caramel, crunchy peanuts, and a rich chocolate coating. This unique blend of textures and flavors distinguished it from competitors and fueled its early success.

The Naming Controversy

The origin of the candy bar’s name remains a subject of debate. The Curtiss Candy Company claimed it was named after Ruth Cleveland, daughter of President Grover Cleveland, who died in 1904 at age 12. However, many suspect it was actually inspired by baseball legend George Herman “Babe” Ruth, whose fame peaked in the 1920s. The timing of the candy’s launch, coinciding with Babe Ruth’s stardom, supports this theory, though the company won a legal battle in 1926 to protect the name against a competing “Ruth” candy, maintaining their official story.

Cultural Impact and Legacy

Baby Ruth has left a mark on American culture beyond its taste. Memorable marketing efforts, like a 1990s prize-wrapper campaign, and its cameo in the 1980 film Caddyshack—where it was hilariously mistaken for something else in a pool scene—have kept it in the spotlight. Today, it endures as a beloved candy, its history enriched by both its delicious recipe and the lingering mystery of its name.

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From Harvard Health Publishing:

Nitrates in processed meats (including processed jerky products)

“Cured or processed meats — bacon, sausage, hot dogs, and ham, as well as deli meats such as chicken, turkey, roast beef, and salami — often contain added nitrates and nitrites. These compounds prevent the growth of harmful bacteria, add a salty flavor, and make the meat appear red or pink.

Traditionally, food producers used synthetic sodium nitrate, but many now use nitrates derived from vegetables such as celery. The packaging on these products often contains phrases like “no added nitrates or nitrites.” But the fine print usually says something like “except those naturally occurring in celery powder.”

While natural nitrates might sound healthier, that’s not the case — your body can’t tell the difference. Nitrates convert to nitrites, and in the stomach’s acidic environment, nitrites interact with certain components concentrated in meat to form N-nitroso compounds, which are potential carcinogens. Earlier research suggested that these substances might be responsible for the increased colon cancer rates seen in people who eat lots of processed meat. But the connection remains unclear, says Dr. Willett.

However, there are other reasons to avoid processed meat, which he considers to be one of the least healthy types of food people can eat. “Processed meats contain other additives and are very high in sodium, which is a well-established risk factor for high blood pressure and heart disease,” he says. Many observational studies have linked high intakes of processed meat to a higher risk of cardiovascular disease.”

At Oak Cliff BBQ Company we do not use nitrates to cure our beef jerky. Properly smoked and dried out jerky will last approximately six months.

Our policy on consumption of our jerky has been reduced to two months from the smoke date, and one month from the package date. This ensures that our customers DO NOT consume nitrates, but rather the freshest, additive free jerky available anywhere.

As for nitrates in general? Oak Cliff BBQ Co’s take is simple: Never consume processed jerky made with nitrates.

Nitrates in processed meats (including processed jerky products)

“Cured or processed meats — bacon, sausage, hot dogs, and ham, as well as deli meats such as chicken, turkey, roast beef, and salami — often contain added nitrates and nitrites. These compounds prevent the growth of harmful bacteria, add a salty flavor, and make the meat appear red or pink.
Traditionally, food producers used synthetic sodium nitrate, but many now use nitrates derived from vegetables such as celery. The packaging on these products often contains phrases like “no added nitrates or nitrites.” But the fine print usually says something like “except those naturally occurring in celery powder.”

While natural nitrates might sound healthier, that’s not the case — your body can’t tell the difference. Nitrates convert to nitrites, and in the stomach’s acidic environment, nitrites interact with certain components concentrated in meat to form N-nitroso compounds, which are potential carcinogens. Earlier research suggested that these substances might be responsible for the increased colon cancer rates seen in people who eat lots of processed meat. But the connection remains unclear, says Dr. Willett.

However, there are other reasons to avoid processed meat, which he considers to be one of the least healthy types of food people can eat. “Processed meats contain other additives and are very high in sodium, which is a well-established risk factor for high blood pressure and heart disease,” he says. Many observational studies have linked high intakes of processed meat to a higher risk of cardiovascular disease.”
At Oak Cliff BBQ Company we do not use nitrates to cure our beef jerky. Properly smoked and dried out jerky will last approximately six months.

Our policy on consumption of our jerky has been reduced to two months from the smoke date, and one month from the package date. This ensures that our customers DO NOT consume nitrates, but rather the freshest, additive free jerky available anywhere.

As for nitrates in general? Oak Cliff BBQ Co’s take is simple: Never consume processed jerky made with nitrates.