I have never made candy before and this was my first attempt. According to instructions I was supposed to butter a 10x15 pan, which I did. When I poured the candy, it did not fill the whole pan, only about half of it. I didn't try to spread it any thinner. After about a half hour of cooling, i noticed liquid butter all over the pan. I removed the candy which was pretty firm then to a cooling rack and placed the cooling rack in the fridge to finish setting up. About an hour later the chocolate was firm and we broke the candy into pieces and despite the minor mishaps, it tasted excellent! Even my kid's dad who isn't a toffee fan tried it and he actually liked it! I just thought it would make a larger amount based on the size pan called for and didn't expect the pools of butter.

Reviewed On: Oct. 16, 2009

I admittedly am not a baker. I prefer to buy my crusts. But based on other reviews raving about ease and taste I decided to try it. OMG! That was very bitter and chemical tasting. Like it had too much baking powder. I followed the recipe to the letter. Not only that, it kept crumbling even after chilling. I don't know what I did wrong but I will not be making this again. Altho if any experienced bakers would like to try to help me get over my fear of homemade pie crusts that would be great. LOL

Reviewed On: Oct. 4, 2009