Oh Valentine’s Day…. a Hallmark holiday that has reduced the requirement to say “I Love You” to only once a year. It’s not really that bad, but still, I think it’s a bit overrated as a holiday! I tell my significant other that I love her every day! That’s the way to do it people. Tell them you love them every day no matter what and then on Valentine’s Day, do something a little different (like Jessica from The Novice Chef Blog).
This year, your something different could be…. a special treat made by you! Stick it in their lunch or briefcase or make it after dinner or maybe even for breakfast if you can get up early enough. What do they like? Pure sugar, chocolate or something more fruity? Dessert or a milkshake? I’m sure if you know your sweetie you’ll be able to figure out something that will be sure to please their taste buds.
Then again, maybe you don’t have a significant other. That’s no reason not to treat yourself! Love yourself because YOU are worth celebrating. Make your sexy self a treat that YOU like. I’d be making myself a lightened up cheesecake with fresh fruit on top. You know, I’ve never actually made a full cheesecake. I’ve made the filling, but it never made it into a crust! Just into a bowl and into my mouth. Delicious.
Well, I figure I should leave you with at least ONE recipe that would be easy enough to make at home. I made this on Friday night because I was having a MAJOR sugar craving and I just happened to have a candy thermometer from my adventures a few years ago with Microwave Peanut Brittle (it was amazing, btw).
Sponge Candy (from The Yummy Life blog)
Servings: 15 (1 oz per serving)
PointsPlus Per Serving: 3 (not including optional chocolate dip because that was just TOO many PP!)
- 1 cup sugar, 22 PP
- 1 cup dark corn syrup, 27 PP
- 1 tbsp vinegar
- 1 tbsp baking soda
- 2-3 cups semi-sweet chocolate chips (optional), 49 PP or 73 PP
- 2-3 tablespoons canola oil (optional), 7 PP or 11 PP
1. Generously coat an 8×8″ pan with cooking spray; set aside. (Seriously, you really need to coat it well! Mine stuck to the pan in certain parts because I didn’t coat it enough)
2. In medium sized saucepan, combine sugar, corn syrup, and vinegar. Using medium-high heat, stir constantly until sugar is dissolved and mixture has started to bubble. Check out the recipe link above to see Monica’s pictures of what each step should look like.
3. Attach candy thermometer to pan and continue to cook mixture to 300 degrees (hard crack), without stirring. Remove from heat and quickly stir in baking soda just until well combined and evenly colored throughout. Pour immediately into prepared pan and leave undisturbed. Don’t spread or smooth it in the pan; it will even out on its own. It’s normal for the mixture to rise and then fall some in the pan.
4. Let cool completely. Flip pan over and shake gently to remove block of candy. Use a knife to cut and jab candy into pieces. Pieces will be irregular shapes.
5. OPTIONAL: In microwave-safe bowl, combine 2 tablespoons canola oil and 2 cups chocolate chips. Cook at full power in microwave, stopping and stirring in 20 second intervals just until completely melted (approx. 60 seconds total). Dip 1/3 to 1/2 of each candy piece in melted chocolate and place on parchment or wax paper until cool and hardened. Melt remaining chocolate chips and oil, if needed. Store in airtight container.
You can also substitute brown sugar and light corn syrup for the white sugar and dark corn syrup. That’s what I did since I didn’t have dark corn syrup and it still ended up looking exactly the same as Monica’s candy. This isn’t exactly WWF, but anything can be “WWF” once you’ve figured out the points value! So that’s what I did. I hope you enjoy it!