I started by doing some research on what looked good. I looked at martha stewart.com and was ready to make something like this, and then I saw this post on buttercrunch toffee and fell in love! It looked pretty easy to do and so I said okay I am going to make a variation of it and make bite size toffee.
So, first thing, I went and bought a candy thermometer, and a candy mold from Michaels.


I followed the recipe for the toffee part and poured it to the mold. Then added chocolate chips, and nuts. Simple enough right?? Wrong!! The toffee came out very sugary, and the sugar crystalized. I did some reasearch and they said I needed to use wooden spoon to prevent that and stir as little as possible, bla bla bla. Okay fine, I'll try again. But here are the results...it was not buttery nor crunchy. More to come soon.
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