Tasty Experiments: Lava Candy

It doesn’t matter what the Universe throws at us, I know at least one of our spawnlings loves me–the one who made me Lava Candy!!

(Note: This preference changes on a weekly no, daily no hourly basis. Hell, whichever spawnling lets me sleep in can score the Brownie Points at any given moment.)

Today’s tasty experiment is brought to you by Nefarious, our budding chemist/astrophysicist/mechanic. He wanted a Chemistry kit for his birthday. When the spawnlings’ godfather turned up, Nefarious was absolutely thrilled to have a real life chemist in the Lair and asked to bring out the kit. EG Tenacious willingly agreed; which is yet another reason why he (and his amazing partner EG Sinful) are the perfect guardians for our spawnlings, if something were to befall us.

Nefarious Lava Candy.jpg

Lava Candy

** Adult assistance is required. Ingredients will get very hot and potentially burn exposed skin. Not nice.img_1256

Materials Required:

  • 4 tablespoons sugar
  • 2 tablespoons golden syrup
  • 1 teaspoon Baking Soda (sodium bicarbonate)
  • Heavy based saucepan
  • Wooden spoon
  • Baking dish lined with waxed paper


  1. Place sugar and golden syrup into the saucepan
  2. Over a VERY LOW heat, stir continuously until all the sugar has dissolved
  3. Continue to heat (there will be heavy bubbling of the mixture) and stir for 7 mins. DO NOT OVERHEAT. The syrup should be pale golden brown.img_1260
  4. Remove saucepan from the heat and immediately add the baking soda. Stir quickly but gently, making sure all the baking soda is completely mixed in.
  5. Pour onto a prepared paper lined dish/tray. Allow to cool for at least an hour. IT WILL REMAIN VERY HOT FOR QUITE AWHILE. DO NOT BE TEMPTED TO TASTE UNTIL COMPLETELY COOL. 
  6. Break into pieces and enjoy and then coat in milk chocolate. Either dip in chocolate or pour melted chocolate over broken pieces. The ‘Lava Candy’ is a bit like Violet Crumble. Aussie minions will know what I mean. Trust me – it’s good.

img_1271The science in all of this is in the reaction between the ingredients, particularly the addition of baking soda. It provides an excellent preliminary example of quick reactions between various chemicals.

It also provides EG Mum with her own supply of chocolate-coated Lava Candy. So I see this as a win-win all around.

Well, except for EG Tenacious, who had to return to work before tasting the chocolate-covered Lava Candy. Next time, EG Tenacious. Next time…

Hail to the Bacon – Part 2 (Bacon-Base Quiche)



*Ahem* As you were.

So, as discussed last night in the initial Hail to the Bacon post, I decided to create a bacon-based quiche to truly respect the awesome-ness of Bacon Week in Australia.

Awesome little country that. Has a whole week for bacon. Now that’s genius.

Anywho – here is my bacon-based quiche:


  • 6 eggs;
  • Bacon – I used 10 pieces of short-cut bacon, but the longer ends of rashers would probably work better.
  • Thickened cream – about 1/2 cup.
  • Grated cheese – personal preference, I used about 1/3 cup of cheddar.
  • 2 large potatoes.
  • Salt & Pepper.
  • Kale (in all honestly, I had the Kale on the bench. Really I did – then I forgot to add it in. So I don’t know how much to use. I promise to use it next time… maybe).
  • Pie dish
  • Wax paper.


1.  Preheat oven to 200-220 degrees Celsius. Give or take. Depends purely on the gremlins living in your oven, effecting the temperature and cooking performance, so watch it and take it upon yourself.

IMG_12642.  Line your pie dish with the waxed paper. Make sure that plenty hangs over the edge so that you can just lift the quiche out, but at the same time stop any leakage from the quiche.

3.  Line the paper with a base level of bacon. I had seen a few pics online of IMG_1265‘lattice bacon’, however I only had short-cut bacon on hand. So I did a ‘mandala’ style layer around the bottom. Yes, the egg mixture will leak through, but it will then cook into a solid mass so it won’t matter. Dude – it’s bacon!! Just layer the damn thing!!

4.  Slice up your potato thinly – the thinner the better. It will cook better. You want it cooked. Trust me on this.

5. Layer the potato on top of the bacon, all around the dish. Again, the egg mix will work around it. I think at this stage I should have added the kale but … meh.


6.  Whisk your eggs and cream together, and then pour over the potato. Make sure it doesn’t spill over the top of your pie dish, but make it as full as you want.

7.  Sprinkle the cheese over the top. Add a bit of salt and pepper to taste – I added some ‘Bush Spice’. Very noice.

8.  Cook in the oven for about 45mins. Keep checking it. You should be able to see that the bacon hanging over the edge is cooked, the egg/cheese on top has browned. I originally did 30mins but the potato needed just a little extra time.

9.  Lift out of the tin and it should maintain its shape. Cut up and eat.


EG Dad: I didn’t have many doubts, because it is bacon. But still – this is good!

Sinister: Finished!! Really good!! Can we have it again?

Nefarious: So yummy! I like bacon. Can we have bacon tomorrow?

EG Mum: It worked!! Huzzah!! Pastry is for pansies!!


Go now and spread the word. Bacon week. Bacon-base quiche.

Hail to the Bacon, baby.