Honeycomb Toffee

Ingredients:

• 2 cups sugar
• 1/2 cup light corn syrup
• 1/3 cup water
• 1 Tbsp baking soda

Preparations:

1. Line a 9 inch baking dish with parchment paper and grease thoroughly.
2. In a large saucepan (this will more than triple in size) over medium/high heat, combine sugar, corn syrup, and water. Stir briefly to incorporate then leave to boil. 
3. Insert candy thermometer and continue to heat, without stirring, until the mixture reaches 300F. 
4.  Working quickly, remove from heat and add the baking soda. The mixture will begin to expand. Quickly whisk, no more than 5 seconds, to prevent deflating the toffee. Pour it into the prepared pan and leave to set for several hours.
5. Once the toffee has cooled and set, remove the paper from the toffee and transfer to a larger baking dish. Using a blunt object, shatter the toffee into bite size pieces.
6. In a double boiler , melt the dark chocolate.  Dip the toffee pieces in chocolate and place on a lined baking tray. Place in the refrigerator to cool and harden.

Cinnamon Bun Popcorn

Ingredients:

• 12 C popped popcorn (about 2 bags of microwave popcorn)
• 1 cup pecan halves
• 1 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/4 cup light corn syrup
• 1/2 cup butter
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 4 oz almond bark

Preparations:

1. Preheat oven to 250 degrees
2. Place popcorn in a large bowl, a bigger bowl than you think you need. Top with pecans and do not stir. Let the pecans sit on top of the popcorn. Set aside.
3. Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 90 seconds. Remove, stir, and then microwave for 90 seconds more. If you microwave it too much your popcorn will turn out really hard.
4. Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. 
5. Drizzle half of the caramel mixture over popcorn and pecans and stir well. Repeat with the other half of the caramel. Stir more than you think you need to.
6. Spread popcorn mixture onto a foil-lined rimmed pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
7. Remove from oven and stir. Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Marshmallows

Ingredients:

• 1 cup cold water, divided
• 3 0.25 oz. packets Unflavored Gelatin (0.75 oz. total)
• 2 cup sugar
• 2/3 cup corn syrup
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/3 cup powdered sugar
• 1/3 cup cornstarch
• 4 or 5 drops of mint extract (optional #1 - Peppermint Marshmallows)
• 1/2 tsp red food coloring (optional #1 - Peppermint Marshmallows)
• 10 drops orange extract (optional #2 - Orange Marshmallows)
• 1/2 cup jam or jelly (optional #3 - Berry/Fruity Marshmallows)
• 1.5 tsp ground ginger (optional #4 - Gingerbread Marshmallows)
• 1.5 tsp cinnamon (optional #4 - Gingerbread Marshmallows)
• 1/2 tsp ground cloves (optional #4 - Gingerbread Marshmallows)
• 1/4 cup molasses (optional #4 - Gingerbread Marshmallows)

Preparations:

1. Line 2 8x8 inch baking pans with foil. Coat foil lightly with nonstick spray.
2. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
3. Meanwhile, combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium/low heat until sugar dissolves.
4. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
5. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl. Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes.
6. Add vanilla and any optional flavors and stir to blend, about 30 seconds longer.
7. Scrape the marshmallow mixture into prepared pans. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
8. Stir cornstarch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray or the cornstarch mixture.
9. Cut marshmallows into squares, roughly 1.5"x1.5".
10. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to cookie rack over a sink, shaking off excess mixture.
11. Store the marshmallows in an air-tight container.

Turtle Brownies

Ingredients:
Brownie Layer:

• .75 cup unsalted butter (1.5 sticks)
• 3 oz unsweetened chocolate, coarsely chopped
• 3 large eggs
• 1 cup sugar
• .5 cup packed brown sugar
• 1.5 tsp vanilla extract
• .25 tsp salt
• .5 cup + 2 tbsp flour

Filling:

• 36 caramels, unwrapped
• .5 cup heavy cream
• 2.5 cup pecans (1 cup chopped)

Chocolate Topping:

• 3 oz semisweet chocolate, coarsely chopped
• 2.5 tbsp heavy cream
• 1 tsp light corn syrup

Preparation:

1. Preheat oven to 350F. Grease a 13x9 inch baking pan
2. In a medium saucepan, melt the butter and chocolate over low heat, stirring. Remove from heat and let cool for about 10 minutes.
3. In a large bowl, beat eggs and both sugars with a spoon until well blended. Stir in the vanilla, then gradually beat in the chocolate mixture and the salt. Add the flour, stirring until smooth.
4. Scrape batter into the baking pan, spreading it into the corners. Bake for 20 to 22 minutes, until the top is firm to the top. Transfer the pan to a wire rack.
5. Meanwhile, in a large saucepan, melt the caramels with the cream over low heat, stirring frequently until smooth. Add the pecans and stir until they are well coated with the caramel.
6. Scrape the caramel filling onto the hot brownie layer, spreading it evenly. Let cool to room temperature, then refrigerate until the filling is set.
7. In a small saucepan, melt the chocolate with the cream and corn syrup, stirring until smooth. Using a fork, drizzle the chocolate topping over the brownies.

Cook Time: 1.5 hours
Serves: 12 bars