Chef Paul Brans concocts chocolate-covered sponge toffee, a honeycombed sweet with a hint of nostalgia, for Oliver and Bonacini customers and for interactive stations at weddings and other events.

Spring is in the air, and with it comes one of the most well-established traditions in Quebec: the annual visit to the cabane à sucre, or sugar shack. It is an opportunity to gather with friends and ...

One of NI’s best-known chefs, Nick Price, serves up a traditional Christmas feast — and all the ingredients are on sale at SuperValu Heat oven to 180°C/gas 4/350°F. Cream butter and caster sugar until ...

Explore chemistry through the making of this delicate, yet crunchy toffee confection. Sponge candy, a delicate, yet crunchy toffee confection covered in chocolate, is perhaps the sweetest way to ...

In 2009, Tim English was a veteran corporate lawyer earning $250,000 a year. The day he turned 45, he decided to give it all up and start anew. “It’s not that I didn’t want to be a lawyer anymore,” he ...

This dessert is a combination of my two all-time favourites. What’s great about this recipe is that you can make it well in advance if you’re having friends round – and it makes plenty of sticky ...