Well today was a whole lot of things!
I started the day by bringing little Duncan for a trot around Kits Beach so he could learn the lay of the land. We met our first other white French Bulldog…bonus, her tongue permanently hangs out. Totes adorbs.
So being National English Toffee day I decide to have a go at making it myself.
It was my understanding toffee is just butter and sugar boiled to holy hell then cooled and boy was I on point with that assumption.
All you need to make this legendary treat is
- 1 cup butter
- 1/3 cup brown sugar
- 1 cup white sugar
- 2 tablespoons of water
- 1/2 teaspoon of baking soda
- almond slivers
- CANDY THERMOMETER
I just typed out those ingredients from pure memory because I know it by heart now having had to do it twice… and not getting it right either time.
You really need a candy thermometer. Do not think you are ‘above’ a candy thermometer. Eyeballing and timing are not going to fly here. Buy a candy thermometer. Trust me.
You boil the first four ingredients until 300F … or if you are me for 15 minutes because somewhere on the internet that was stated. This could be too long, depending on your stove, pot, stirring skills, etc etc.
It was too long.
Burnt English Toffee Round 1
I attempted again, this time having watched a few youtube videos showing what it should look like when its ready to come off the heat and set. A couple videos revealed the ice-cube-water-glass trick: you put a droplet of the mixture in ice water and if it hardens immediately then it’s ready to come off the heat. The other advice was to have a jar of Jif peanut butter handy and once it’s the same colour it’s ready to go.
The latter was completely useless guide seeing as how it is almost immediately that colour.
The former…well, didn’t pan out either. That’s a pun, by the way. Because you pour it in a pan.
So once the ice-cube-water-glass trick deemed my toffee ready, I stirred in the baking soda and put it on the pan with the already dispersed almonds.
I put it in the fridge to cool a little then added chocolate chips to the top to melt. Once melted, I spread the chocolate over the top.
The toffee came out a little soft. Not the hard as rock, stick in your teeth, cavity forming texture we all know and love.
However it still tasted great and everyone ate it all up at National Sunday Supper Day celebrations!
Distant cousin-in-law Carmel & her husband Bill slaved away on supper ….
…while everyone else sat around having a laugh
Bill made me vegetarian vegetables but I brought my own Vegan Meatloaf
Recipe can be found here : http://www.connoisseurusveg.com/almost-classic-chickpea-vegan-meatloaf
I didn’t have a food processor so I used a Vitamin blender so it was a bloody mess and not quite a ‘loaf’ but it tasted really good… sensing a pattern here ….
It was a marvelous time and everyone was SO supportive of my blog which felt great. Duncan was also very popular.
Prior to heading the Ian & Kelly’s (& Carmel & Bill’s) I had to have my obligatory Bubble bath for National Bubble Bath Day.
Not going to lie, it too was a bit of a disaster because our apartment buildings hot water tank must be smaller than Donald Trump’s hands. I just let it fill up, water turned all the way on hot (which is usually warm enough). When I immersed myself in it was tepid to say the least
I hope there are no uber talented photoshop wizards out there than can extract a nude from that overflow drain thing
I followed my bath by celebrating National Winter Skin Relief Day by slathering on some of Lush’s hand and body lotion called “Sleepy”
I didn’t bother with National Argyle Day...it’s too plaid out … 😉