As a complete sweets addict, it figures I would marry somebody who would rather have an extra portion of a savory main dish than eat dessert.
That being said, Joey does still have a sweet tooth—it’s just fairly particular.
So, while most sugary concoctions I share with you are decidedly something I made because I wanted to try it or share it outside our household, this one was 100% made with Joey in mind: homemade toffee.
He loves toffee, and when I found a recipe that promised to be an easy way to make it with only three ingredients, I decided to give it a try.
This comes from the blog “Cook With 5 Kids,” but this recipe appears to only exist on Pinterest. You can find the original post at https://www.pinterest.com/pin/564427765807969699/ or visit her website at http://cookwith5kids.com, if you’re interested in her other stuff. I didn’t change anything, because it was so simple that there wasn’t anything to change.
- 1 stick butter 8 tablespoons
- 1 cup brown sugar
- 1 teaspoon salt
- Prepare an 8-by-8-inch pan or dish by lining it with waxed or parchment paper.
- Combine the butter, brown sugar and salt in a medium-sized skillet or saucepan over medium heat.
- Stir regularly, making sure everything is smooth and well-combined.
- Continue stirring until the mixture reaches 300 degrees on a candy thermometer.
- Once the mixture reaches 300 degrees, remove it from the heat and pour evenly into the lined pan.
- Place the pan in the freezer for at least 30 minutes to let the toffee set up and harden.
- Once the toffee is set up, remove it from the paper and then smash it into bite-sized pieces. (I used my meat mallet.) Store in an airtight container.
If you wanted to turn this up a notch, I’d recommend melting some chocolate and spreading it on the top of the toffee before breaking it into pieces. Let the chocolate harden, and then break it. You could include a sprinkling of nuts on top, too.
This is great to eat on its own. It’s super crunchy (like peanut brittle), but it also dissolves in your mouth like hard candy if you don’t want to chomp on it.
The recipe’s author also suggest smashing it into much smaller pieces and incorporating it into chocolate chip cookies. I think it would also be great in brownies or sprinkled on top of a frosted cake.
For us, it’s just hanging out on our counter in a little sealed bowl, and every day, each of us savor at least one piece and try not to go back in for more.
I have to admit, I haven’t done a great job of eating only one at a time. Maybe, if I’m being honest, I did make this for myself more than for Joey. Just don’t tell him. He doesn’t need to know.
This piece first appeared in print on June 17, 2021.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.