Michelle, Cali, and Cousin Haley |
Ande wanted to have the cake with many names served at her Moses Lake reception. It would have been a disaster to try and serve it as individual squares, so we crumbled chocolate cake into the bottom of a cup, poured two or three tablespoons of caramel over the crumbles, sprinkled a few tablespoons of toffee bits over the caramel, and topped it with whipped cream.
Toffee bits cost nearly $3 a cup, so I made the toffee instead for nearly one-fourth the price. After the toffee cooled, I put it in a sturdy bag, gave Michelle a rolling pin, and she crushed it into bits. (I made plain toffee with no chocolate or nuts added.) Toffee is easy to make and takes less time than a run to the grocery store. Here are our recipes: we used Teresa’s recipe when we lived at a high altitude and we use Janice’s recipe now that we live at a low altitude. We've discovered it makes a difference which one you use where.
Teresa’s Toffee
1 pound butter (no substitutes)
2 ½ cups sugar
4 Tbsp corn syrup
1 cup water
Boil ingredients until it reaches a hard crack stage (290-300 degrees). Add chopped nuts if desired. Pour into a buttered cookie sheet. Frost with melted chocolate and sprinkle with nuts if desired. Let cool.
Janice’s Toffee
1 pound butter (no substitutes)
2 ¼ cups sugar
¼ cup corn syrup
Boil ingredients until it reaches 290 degrees. Stirring constantly. Add chopped nuts if desired. Pour into a buttered cookie sheet. Frost with melted chocolate and sprinkle with nuts if desired. Let cool.
4 comments:
Your resourcefulness and creativity always impress me!
Thank you. Thank you. Thank you.
I love toffee.
I usually just put the chocolate chips right on (not melted)after pouring on a cookie sheet, wait a few seconds and spread. Saves me a step!!
Yum!
It's hard to beat toffee bits!
I'm cracking up over the cake being taken out of a box that says "soil test."
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