Saturday, November 12, 2011

Scout House Toffee


No sewing for this year's Scout House fundraiser.  I had even made a pair of oven mitts in advance!  I guess they'll have to wait for the next silent auction.

Zebra streaking?
I was asked, instead, to make my Almond Butter Crunch.  I obtained this recipe years ago and in typical Sally style, have modified it a bit.  The original recipe calls for chocolate chips to be melted on the top of the hot toffee, and then break it into pieces when it has cooled.  I didn't like how the toffee could be a bit greasy (there's a lot of butter in it!), so I started breaking it apart first, and then hand dipping the pieces.  This is very time consuming, which is why I normally only make this twice a year (Easter and Christmas).

For the auction, I stuck with the original recipe method.  The zebra-striping didn't come out quite what I wanted.  That's what I get for trying a new brand of white chocolate.  <sigh>  However, they look great once I broke up the batch.  The buttercrunch looks a lot different than my dipped version, but this way you can see exactly what you're bidding on.

Dark chocolate and milk chocolate topped toffee
I like my toffee with dark chocolate, since the toffee is already so sweet.  But I know some people like milk chocolate better.  So I did both:  half a batch with milk chocolate chips, the other half with semi-sweet chocolate.  I wonder which will get the higher bid?

Fingers crossed that my toffee will be popular.  Meanwhile, I'm hoping that Christa's fudge is up for auction.  I'll be bringing my checkbook in hopes that I'll win!

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