*Drool*

(Okay, this was unintentional, but this post will be all about drool. Don't worry, though - it's not a long post, so not too much drool going on. You won't need a raincoat or anything. Though you might need a bib.)

Gidgie drool! Last night, I got another dance from the Gidgie and got a picture of the happy dripping!

Happy and Drippy Gidget

Okay, yes, it is weird but I think it is cute because drool equals happy Gidgie.

Now comes the part where you might need a bib. I have discovered chocolate covered honeycombs. Sprouts had them and it sounded interesting, so I got some. SO good. The center is kind of a combo of a sugar cube and the crunchy bit of a Butterfinger. (Actually, I think it might be a meringue, now that I think of it). And then it is smothered in chocolate. I had like five of them yesterday and my mouth still waters when I think about them.

*drools*

So what do I do when I get distracted/obsessed with something? I Google it! And lookie what I found - a recipe!

Chocolate Covered Honeycomb

1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon butter
1 tablespoon baking soda
2 cups (12-ounces) semisweet chocolate chips
1 tablespoon vegetable shortening

1. Line bottom and sides a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
2. Combine combine the brown sugar, sugar, corn syrup, vinegar and butter in a large, heavy cooking pot. Cook over medium heat, stirring constantly until sugar dissolves. Continue cooking syrup, without stirring, to 300*F (150*C) on a candy thermometer, about 15 minutes. (A small amount of syrup will separate into brittle threads when dropped into cold water.)
3. Remove from heat and stir in baking soda, mixing well. Mixture will foam up. Quickly pour into prepared pan. Allow to set at room temperature until firm. Invert pan and peel off foil. Break into pieces.
4. Melt chocolate and shortening in double boiler over simmering water; dip candy pieces in chocolate. Place on waxed paper-lined baking sheets and allow to dry at room temperature. Store tightly covered at room temperature.

Makes about 2 1/2 pounds candy.

Seriously, I am going to have to make these. I will end up being the size of a house, but I am making these. I just need a candy thermometer and dark corn syrup. Oh, and the chocolate.