Sometimes it just hits me. Tonight, it was while I was cleaning up after supper; vaccuuming, picking up the tornado of toys, doing dishes, wiping yogurt and ketchup off of the dinner table and high chair. I'm a mom. Of two boys. 2 and 1.
It hit me like a smack in the face. I'm the boss of two little people. They look to me for guidance (maybe I should stop eating dry Cinnamon Toast Crunch, or at the very least, share it.) and reassurance. I host a wicked dance party. I am a teacher, a jungle gym, a housekeeper, a bo-bo kisser, a potty trainer, a restaurateur, a hugger, a kisser, a pony, a locator of lost items, and a cuddle partner. I am a jack of all trades. I am a mother.
After a particularly hellish day full of sass and tears, I remind myself of that. Of how lucky I am. Of how great they are. That I AM teaching them (note to self: easy on the f-bomb), I AM doing an alright job.
Enjoy these non-hellish chocolate covered sponge toffees. Super easy to make, it won't even cut into your dance party time.
Promise.
Sponge Toffee (Also called Angel Food Candy)
Recipe adapted from: Allrecipes.com
(Printable Recipe)
1 Cup White Sugar
1 Cup Dark Corn Syrup
1 T White Vinegar
1 T Baking Soda
1/2 t Vanilla
3-4 Cups Semi-Sweet Chocolate Chips
Butter a 9 x 13 in. baking dish.
In a heavy saucepan over medium heat, combine sugar, corn syrup, and vinegar. Cook, stirring until all sugar is dissolved.
Heat without stirring until the mixture reaches 300° on a candy thermometer. If you don't have one, remove from heat when a small bit of syrup dropped into cold water forms hard, brittle threads.
Remove from heat and stir in baking soda. Mixture will expand and become light and airy.
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| Explosion of delicious! |
Pour into buttered pan but don't spread it, it probably won't fill the dish.
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| Yes, YES! |
Allow it to cool completely before breaking into pieces.
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| Yummy without chocolate too! |
Melt your chocolate chips in the microwave or over a double boiler and dip your sponge toffee pieces in the chocolate.
Place on wax paper to set. (I refrigerate to set quickly and then store in covered containers.)
