I trust that everyone had as blessed a Christmas as we did. I thought I would share a few of our gifts with you today.
My Brother and Sister in Law gave us a Flip Video Recorder, which we are having loads of fun with. Also our friend, and favorite first grade teacher, gave us a copy of the elementary school’s cookbook, which by the way has her famous in it. I thought it would be fun to combine both gifts and to show off our young chef in his first cooking video.
Today we finally made the toffee that Anthony has been begging to make since Christmas morning.
Joy, All I can say is my hat is off to you. After more than an hour of stirring we gave up well… I gave up. Anthony wanted to keep going but my back and my arm gave a strong protest. So in the end we are less a pound of butter and still have not had a taste of the famous toffee.
Mrs. Fowler and all my blogger friends, PLEASE send your toffee hints and tips our way. Did I stir too long, not long enough?? Anthony’s ready to try again and I’ll pump some extra iron at the gym this week to get myself in shape for round two!Mrs. Fowler’s English Toffee
- 1lb Real Butter
- 1 T. Water
- ½ t. Vanilla
- 2 C Granulated Sugar
- ½ lb Slivered Almonds
- Dash of Cinnamon
- Melt butter in heavy kettle.
- Add sugar, stirring briskly with a large spoon.
- Add water, cinnamon and almonds, stirring constantly.
- Add Vanilla.
- Mixture will thicken and fall way from the sides of the kettle when nearly done.
- Cook until it turns a toffee tan.
- Pour onto well-buttered tray and spread to a thin layer.
- When cooled, break into pieces.