Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}

Desserts of my dreams: butter toffee

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I have been afraid of candy making forever. Literally, for dang ever. However, I love toffee and caramel, and they’re among the few of my most beloved desserts that I can have unchanged from their original form. So this last weekend, my mom helped me to make a batch of toffee using my great-grandmother’s recipe.

My great-grandfather, you see, was so fond of toffee that she always kept a bowl of it handy so he could crunch whenever he liked. Clearly, my sweet-toothed acorn didn’t fall far from that toffee-crunching tree. 😀

Unfortunately, I got home this week and I don’t have Great-Grandma’s recipe; so I had to try it from memory.

This was a dismal failure. I didn’t have enough sugar in the mix, so well before it could get to hard-crack stage (or even hard-ball stage), it just sort of sludged out and sat in the pot, looking at me dismally and in a greasy apathy. I poured it out anyway, and ended up with some clarified butter sitting on top of a hardening mixture that was not entirely unlike toffee. SIGH.

I gave up and looked at toffee recipes online, and I think this one is almost the same. It’s very close, in any case; and hopefully I’ll remember to get the actual family recipe from Mom and compare notes here. In the meantime: TOFFEE!

It’s the 4-Ingredient Toffee from Betty Crocker, and I didn’t make any changes to it, as I’m still more than a little wary of the inexplicable alchemy that is candy making. (If I know a handy Potter-esque phrase for “Become toffee and then get in my mouth”, I would use it now. “Accio” doesn’t quite fit the bill.)

http://www.bettycrocker.com/recipes/4-ingredient-toffee/71be0a31-a3bb-4862-8086-39fcedb883ee

It actually took me much more like 20 minutes (than the 13 in the recipe) to get the mixture to hard-crack stage, which I think means I can turn up the heat a little. :} Next time, I’ll try to get someone to be here to take photos as I patiently and slowly stir.

(Another recipe, for kicks: http://www.cookingforengineers.com/recipe/159/English-Toffee)

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Author: Christine Na'imah

I am a pretty bubbly person. A dancer, a prancer, and sometimes a vixen. Romantic and striving for grace, but unfortunately the emphasis is on "antic"; occasionally lunatic, trying to be demure. Probably failing.

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