A very wise woman once said to me “You really get like 30 seconds between undercooked and burned with candy.” Which made me question WHYYY I had to be just two seconds early to the party?
Party, being crunchy toffee. As I’m sure you’ve already gathered.
That’s right, another oopsy in my kitchen. That’s what I get for casting a magic spell on my meat thermometer and trying to turn it into a candy thermometer. WHICH, in my defense, I’m sure would have worked out just fine….. IF the temperature didn’t stop at 190 degrees. *thud* Way to do my homework.
BUT, I WILL be making this again. Without a doubt. Why? Well, regardless of the aforementioned and lask-luster crunch (it was somewhat soft to the bite) the flavor was PHENOMENAL!!
The fiance even liked it. Is this thing on? *taps microphone* THE FIANCE LIKED IT!! This….. is huge people. One for the books.
I halved the recipe and it yielded about 3/4 of a standard cookie sheet and changed nothing else. It was my first time, I wanted to play it safe.
My favorite part of making this was chopping away at my 10 lb bar of Guittard chocolate and the amazement that followed due to the chocolate slivers melting as SOON as they touched my hands. I really should get a picture of this next time.
“I’m the chocolate monster. Arraarrrr grrrr…” *wiggles fingers childishly*
Ok. I’m done. Scout’s honor.
You want this recipe. Trust me. Visit Kaitlin at Kait’s Plate.