Here’s how it all began.
Obviously I should have cut my butter into smaller pieces, but it melted just the same.
I realized after that it’s impressive that I made it to this point. Annie Rigg in Gifts from the Kitchen didn’t really give a lot of guidance. I was shocked afterwards when I did a little research and discovered all the possible pitfalls in toffee making. I guess the Force was with me this morning. This is the hardball stage.
I’m sure it’s no surprise that this was not easy to remove from the pan. I guess that’s why there’s a hammer in the picture from the book.
I couldn’t find a neat little toffee hammer, so I used a meat tenderizer instead.
Here’s the version I kept for myself.
Since this is a gift from the kitchen I had to pass it on to Marnie.
Eat Well and Savor.