Sugarbark is a thin sheet of toffee made from sprinkled sugars baked at a high temperature. The raw sugar adds colour and the coffee crystals give the toffee a pebbled texture .you will need a heavy-gauge oven tray for this recipe. ING Oil Caster sugar (superfine Granulated sugar) Raw Sugar Coffee crystals-sugar (Calvins Powder)-optional (Jims Apple smoked Habaneros)-Optional Cover tray with Alfoil then lightly oil. measure sugar in these proportions 80% caster, 15% raw,and 5% coffee crystals , Keep sugars seperate. sprinkle the caster sugar to cover oiled tray /discard excess (I inserted my last bit of calvins and a teaspoon of Jims Apple smoked habs here) flow raw sugar over in a ribbon pattern ditto with coffee crystals bake in a 200c oven for 4 minutes allow to cool peel the foil away while carefully lifting the sugarbark store in Airtight container Recipe from TUKKA Real Australian Food by Jean-Paul Bruneteau.1996 ISBN 0 207 18996 8.----641.5994 UK LIST members can get Ingredients from Parmagiani Figlio ltd London Tel/Fax 44 171 376 1890- serve with Quandongs in syrup if living in Oz, elsewhere my suggestion would be Fresh peaches poached (Al-Dente!) in sugar, water,lemon and orange juice with zest of both to taste. Luke In Oz Standard disclaimers Apply - but My thanks to Calvin and Jim for both sending me a Sample. Jim I'm still trying to Use your sample up so that I can place an Order for More, please keep future samples sized down so that you get orders before the Recipients die of old Age !