Thursday, May 17, 2012

Sweet Spot

Today is not turning out the way I hoped.

Bascially all it's missing is is a hot naked guy.
And a beach. And a sunset.
And me looking good in shorts.
Work is too work-y today. And lunch wasn't nearly lunch-y enough. And the gaggle of hot young technicians who occupied my office for much of this week is gone - which is just as well because I realized I'm old enough to be their mom. And they were all looking at me as if I were old enough to be their mom.

I hate when that happens.

I am one pissed-off cougar.
Anyway, there was one bright spot in all this mess. I had a Crunchie.

Sounds vaguely naughty, but it's not.
I love these things. They come from the United Kingdom, where they know how to make weird and wonderful confectionaries.

"If we took out the bones, it wouldn't be crunchy!"
Crunchie bars are chocolate-covered honeycomb candy. Basically, sugar and corn syrup cooked until it's crispy and filled with little air bubbles. On this side of the pond, it's often called "fairy food."

Doesn't look like any fairy I ever saw.
Maybe it's named for the tooth fairy, who does bang-up
business when this stuff makes all your teeth fall out of your head.
Anyway, having a bite of Crunchie bar today went a long way toward salvaging a kind of crappy day. In fact, I may need to make my own batch of fairy food just to make sure the day ends on a high note. Because I will say anything to justify eating candy.

Here's a recipe for homemade Crunchie/fairy food, in case your own gaggle of hot young studs left you high and dry and the stupid sign vendor messed up your order yet again and there's a stack of paperwork on your desk that you didn't create but have to deal with anyway. It makes enough to share. Or not. Depending on how your day is going.

Fairy Food aka Crunchie Bar Candy (from

1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating
  1. Butter a 9x13 inch baking dish.
  2. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
  3. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

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