Wednesday, February 19, 2014

Homemade Toffee

This week on Monday I was able to reintroduce milk into my diet. It's the first food I'm reintroducing and we're watching right now and for the next couple days to see if Zelda has a reaction to it.

To celebrate, that night I made some toffee.

(The mini chocolate chips were Jason's addition.)

I remember my mom making toffee one time when I was a kid. It was so delicious and I hoped that she'd make it all the time. That was the only time I remember her making it, haha. :) But because of that time, I knew you can make it at home.

I looked up some recipes on Monday and decided to try this one: Best Toffee Ever - Super Easy. I didn't do the chocolate or the nuts, and I scaled it down to a 1/4 recipe, so the ingredients I ended up using were 1/2 cup butter, 1/2 cup sugar, and 1/8 teaspoon salt.

The first batch turned out horrible. Instructions on the internet were totally contradictory, some saying stir the whole time, some saying only stir once in a while, and I got confused and didn't know what to do and the sugar and butter separated and then the whole thing burned and smelled bad and I got super frustrated at the internet for lying lies to me.

The second batch turned out perfect, though! What I did was this: I put everything (the sugar, stick of butter, and salt) into a pot. I turned the heat on low-medium and stirred slowly with a wooden spoon the entire time. In the beginning when the butter and sugar were still a bit separated, I tipped the pot and mixed it all together really good every 30 seconds or so until they were fully mixed together. And then I stirred and stirred and stirred until the mixture turned a caramelly-color and got a bit thicker, and then poured it out onto a cookie sheet covered in wax paper. I spread it out with the wooden spoon I had been using to stir. And then I let it cool!

And it is gooood.

And that is the story of the two (well, now three) batches of toffee I've made this week.

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