The Light Between Oceans is a 2016 period drama based on the novel of the same name. An international co-production between the United States, Australia, the United Kingdom, and New Zealand, the film stars Michael Fassbender, Alicia Vikander, Rachel Weisz, Bryan Brown, and Jack Thompson. The film tells the story of a lighthouse keeper and his wife who rescue and adopt an infant girl adrift at sea. Years later, the couple discovers the child’s true parentage and are faced with the moral dilemma of their actions.
Tom Sherbourne has been traumatized by WWI. He feels a terrible guilt because he survived the war when so many others didn’t. He takes a solitary job as a lighthouse keeper and falls in love with Isabel…something he never expected. He is willing to do anything for Isabel’s happiness. Even sacrifice his principles. But when he realizes he can’t continue, he’s willing to go to prison for her.
It’s a poignant, touching movie with brilliant scenery and beautiful music. Get your hankies ready. FYI: Michael Fassbinder and Alicia Vikander fell in love during the filming of this movie.
The recipe I chose is a candy made in New Zealand. Hence the Chelsea white sugar and Golden Syrup. I’m assuming you can substitute. I’m going to try this one soon!
Grease the base and sides of a 9X9 tin with butter.
Place Chelsea White Sugar and Chelsea Golden Syrup into a heavy-based saucepan. Heat gently, stirring constantly until the sugar dissolves.
Increase the heat and bring to a boil. Boil for two minutes. Stir occasionally, if necessary, to prevent burning. Remove from heat. Add the baking soda and stir very quickly – the mixture will froth up rapidly.
Pour into prepared tin immediately. Leave until cold and set then break into pieces.
Coat hokey pokey pieces in melted chocolate for an extra special treat!