<p style="text-align: center;"><img class="aligncenter size-full wp-image-33" title="IMG_5599" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5599.jpg" alt="" width="600" height="450" /></p>
You all know how much we love <a href="http://www.greenzebrachicago.com/">Green Zebra</a> and last night, John surprised me with an early valentine's day celebration:  making delicious candies and sweets with Chef Molly Harrison at a class held at the restaurant.  I've always wanted to meet one of the magicians from the kitchen and I couldn't help gushing when I finally did.  We made caramels, white chocolate bark, sponge candy and toffee which was my favorite.  I've provided the recipes below (all property of Green Zebra and Molly Harrison).    Enjoy the delicious photos!
<p style="text-align: center;"><img class="aligncenter size-full wp-image-34" title="IMG_5579" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5579.jpg" alt="" width="600" height="800" /></p>
<p style="text-align: center;">The adorable Chef Molly!</p>
<p style="text-align: center;"><img class="aligncenter size-full wp-image-35" title="IMG_5538" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5538.jpg" alt="" width="600" height="800" /></p>
<p style="text-align: center;">The romantic interior - I love how dark and cozy the restaurant is at night.  If you look at my first post, you can see the sleek, modern grey paint on the walls.</p>
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<p style="text-align: center;"><img class="aligncenter size-full wp-image-37" title="IMG_5567-2" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5567-2.jpg" alt="" width="558" height="800" />Chef Molly pours out the caramel.  The room fills with cinnamon.</p>
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<p style="text-align: center;"><img class="aligncenter size-full wp-image-39" title="IMG_5570-1" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5570-1.jpg" alt="" width="600" height="589" /></p>
<p style="text-align: center;"><img class="aligncenter size-full wp-image-44" title="IMG_5545" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_55453.jpg" alt="" width="600" height="450" /></p>
<p style="text-align: center;">Mehnaz prepping lemons.</p>
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<p style="text-align: center;"><img class="aligncenter size-full wp-image-46" title="IMG_5553" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5553.jpg" alt="" width="600" height="450" /></p>
<p style="text-align: center;">The ginger rinds dusted with sugar.</p>
<p style="text-align: center;"><img class="aligncenter size-full wp-image-49" title="IMG_5555-1" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5555-1.jpg" alt="" width="600" height="219" />The ginger chocolate for the truffles!</p>
<p style="text-align: center;"><img class="aligncenter size-full wp-image-50" title="IMG_5554" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5554.jpg" alt="" width="600" height="450" />Cinnamon dusted pecans - will definitely be surprising John with these quite often!</p>
<p style="text-align: center;"><img class="aligncenter size-full wp-image-51" title="IMG_5562" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5562.jpg" alt="" width="600" height="450" /></p>
<p style="text-align: center;">John's truffles above and my truffles below.</p>
<p style="text-align: center;"><img class="aligncenter size-full wp-image-52" title="IMG_5561" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5561.jpg" alt="" width="600" height="450" />I am not quite Pioneer Woman like in my abilities.</p>
<p style="text-align: center;"><img class="aligncenter size-full wp-image-55" title="IMG_5576" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5576.jpg" alt="" width="600" height="354" />The delicious bark - dressed with pecans.</p>
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<p style="text-align: center;"><img class="aligncenter size-full wp-image-56" title="IMG_5578" src="http://ionlyweardresses.com/wp-content/uploads/2010/02/img_5578.jpg" alt="" width="600" height="335" />Perfect love bites for Valentine's Day!</p>
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<span style="font-size: medium;"><strong>Chewy Caramels-version 1</strong></span>
3 cups cream
2 cups brown sugar
2 cups white sugar
1 tablespoon salt
2 teaspoon vanilla extract

Place cream and sugars in a heavy saucepan, stir to dissolve sugars in cream . Place over medium heat, bring mixture to 235-238 degrees.
Stir in salt and vanilla, pour into a greased 8X8 pan.

<span style="font-size: medium;"><strong>Chewy Caramels-version 2</strong></span>
3½ cups sugar
2 cups corn syrup
24 oz evaporated milk
1 1/3 cups cream
2 tablespoons butter
1 tablespoon salt
2 teaspoons vanilla

Combine sugar, milk and cream, bring to a boil and add corn syrup. Bring mixture to 230, add butter, salt and vanilla. Continue to boil mixture to 235.
Pour into greased 8X8 pan.

<span style="font-size: medium;"><strong>White Chocolate Bark</strong></span>
2 cups nuts
¼ cup sugar
3 tablespoon cinnamon
1 teaspoon salt
3 tablespoons butter
1½ pound white chocolate, chopped

Sprinkle nuts with cinnamon, sugar and butter. Roast in a 350 degree oven for 10 to 15 minutes. Once cooled, chop the nuts. Over a double boiler, melt chocolate and stir in ¾ of the nuts. Spread mixture unto a sheet pan, sprinkle top with remaining nuts, cool, break into pieces.

<span style="font-size: medium;"><strong>Candied Citrus</strong></span>
2 of each, lemon, orange, grapefruit
2 cups sugar
3 cups water
Melted chocolate for dipping

With a peeler, take zest off fruit, with pairing knife remove all the pith. In a pot, bring sugar and water to a boil, place zest into pot and allow to boil for 20 minutes. Reduce heat and simmer for an hour or until zest becomes translucent.  Strain fruit and coat in sugar. Dip candied fruit in melted chocolate.

<span style="font-size: medium;"><strong>Toffee</strong></span>
2 cups toasted nuts, chopped
2 cups chopped chocolate
18 ounces butter
2 cups sugar
½ cup water

Place butter, sugar and water in a heavy pot, gently stir until butter is melted and sugar is dissolved.
Let mixture boil over medium high heat until the color turns to a light sand color, start stirring.
When mixture reaches an amber brown stir in ½  the nuts, continue stirring for another minute, then pour mixture unto parchment paper. While toffee is still warm, sprinkle the chopped chocolate and allow to melt, smooth chocolate with a spatula and sprinkle with nuts. Allow to cool and break into pieces.

<span style="font-size: medium;"><strong>Sponge Candy</strong></span>
4 cups sugar
1½ cup corn syrup
1¾ cup water
¼ cup honey
½ sheet gelatin
3 tablespoon baking soda

Soften gelatin in a cup of cold water, after it is softened squeeze out excess water. In a pot, boil sugar, corn syrup and water, cook until 284 degrees. Add honey and continue cooking until 302 degrees, stir in gelatin and then baking soda, immediately pour into a greased 8X8 pan and allow to cool.  After it has cooles, break into bite size pieces