Butter toffee has to be one of the best candies out there – growing up I had a mild addiction to Macintosh toffee – if I had the choice between a candy bar and one of the Mack tartan box I’d jump at the hard and chewy later option every time. Corporate consolidation saw the Canadian version I had in my childhood disappear a while ago, and while a modern version came back out after a few years it just doesn’t measure up in my view. Fortunately homemade butter toffee has to be one of the easiest candies to produce in your own kitchen. Simple ingredients, quick to produce and no pulling required.
So if you’ve missed that original tartan candy or never experienced it – give this recipe a try.
Marshmallows likely strike most folks today as some complex food that must contain several dozen compounds with long and complex names able to be made only in complex factories. The reality is exactly the opposite – marshmallows are simple and easy to produce at home. Moreover, you can make some great flavoured marshmallows – such as these peppermint ones that are the perfect accompaniment for hot chocolate.
Growing up I always loved when my mother would have chocolate éclairs bursting with fresh whipped cream for desert. They seemed so decadent – or rather they were and still are, but now as a baker, having baked éclairs I wonder why they weren’t more commonly on the desert plate since they are really very easy to make (and that’s not overselling it).
For those that think whole grain translates into blah, well this is a great recipe to demonstrate that finely ground whole grain flour can and will wow.
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