English Toffee

1 cup butter (+ more for pan)
1 cup sugar
3 tbsp water
1 tbsp syrup
chocolate chips (optional)
chopped nuts (optional)

Butter a cookie sheet and line it with chocolate chips and nuts. Cook over medium heat until the mixture reaches 290 degrees on candy thermometer. Pour over chocolate chips and nuts. Let cool until firm, then flip over onto another layer of chocolate chips and nuts. Let cool completely. Break into pieces.

Sea Foam

1 cup sugar
1 cup dark syrup
½ tsp molasses
1 tbsp vinegar
1 tbsp soda
Dipping chocolate

Cook to hard crack, 300 degrees on candy thermometer; stir, remove from heat. Add soda. Pour immediately onto well-buttered cookie sheet. Cool. Break into pieces and dip in melted dipping chocolate.

Pound Cake

Preheat oven to 325 degrees. Butter & flour Bundt pan.

Using electric or stand mixer, mix:
3 sticks butter
3 cups sugar
until light and fluffy (~5 minutes or so).

Add:
5 eggs (one at a time)
Beating just until the yellow disappears before adding the next egg.

Add, alternating a little at a time:
1 cup milk
3 cups minus 3 Tbsp all-purpose flour

Finally, add:
2 tsp vanilla
Mix well.

Pour into Bundt pan and bake for ~ 1 ½ hours or until done. Cool 10 minutes in pan before inverting onto serving plate.