Toffee

 So with a craving for some sweets, I made some toffee.  But it can't just be a regular toffee, it has to taste good and make flowers and everything nice appears when tasted.  I love the taste of coffee with anything that is sweet and so hopefully, the coffee toffee will make the world a little nicer for today.
Of course there are many types of toffee and it can be made to taste many different ways, but I like to keep it simple.  Coffee maybe just a little plain and simple, but how can you go wrong with something that just tastes good and everyone loves?  The recipe follows.

½ cup butter, cut in chunks, plus more for pan
1 tsp vanilla
1 cup sugar
1 Tbsp light corn syrup
1 ½ tsp instant coffee

 Butter a  rimmed baking pan.  Measure out vanilla and set aside.
 In a  saucepan over medium low heat, stir sugar, butter, 1/4 cup water, corn syrup, and espresso powder until butter is melted and you no longer see sugar crystals.  Increase heat to high and boil, stirring occasionally, until mixture reaches 300 degrees on a candy thermometer.  Quickly remove from heat and carefully stir in vanilla (mixture will bubble up).  Immediately spread thinly on prepared baking pan and let cool until hard, about 20 minutes.
 Flex pan to release toffee.  Break toffee into small chunks and store in an airtight container at room temperature, should be good for up to 1 week.


Its simple and good.  I hope this brings smiles to everyone's faces on these somewhat cold last days of winter.


Happy chomps and nibbles.