Toffee

03

Oh, toffee. What can I say about toffee, other than it is basically my crack? The amount of toffee I can eat, despite it being so rich, is both baffling and embarrassing.

Even with a toffee addiction, I’ve never made it myself. It’s partly because I don’t want to eat it all (I will eat it all) and I’ve always been a little scared of candy-making. I think I also equated toffee to caramel and that really scared me off because I have had multiple—multiple—failures with caramel-making. This toffee was surprisingly easy to make, though. And since part of it went to Tom’s work and my work and another part of it will be going to our neighbors, there’s not a whole lot left for me to gorge on.

A really  nice thing about putting toffee in holiday treat bags is that it has a pretty decent shelf life, so you don’t have to worry about making it all the night before you plan on assembling packages or anything like that. Plus, if you have a candy thermometer, it’s incredibly easy to make. Once the sugar dissolves you literally don’t have to do anything until it reaches 300 degrees. I wrote some emails and went through Instagram, and then just stood at the stove watching it the last minute or so. Trust me, if I can make it, you can make it.

Toffee