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My first batch came out great. I changed/replaced a couple of things. I used parchment paper instead of foil so the candy was easier to remove. I stirred in a little vanilla extract after the candy reached 295F when I also added the almonds. The milk chocolate layer melts easily even after you refrigerate esp when you hold it in your hands. I would recommend breaking it into smaller pieces so the time held in the hands is minimized.

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Mock Champagne

Reviewed: May 9, 2007

It was good but definitely missing something. I'm not sure what it is. I might play around with different juices next time around.

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Best Toffee Ever - Super Easy

Reviewed: May 8, 2007

This is the recipe that inspired me to go buy a candy thermometer because of the easy instructions and ingredients. My first batch came out great. I used parchment paper instead of foil so the toffee came out without any problems. It's also important that once the toffee comes to a boil on the stove, do not over stir and leave it alone (no matter how hard it is). I removed it around 295F like other users have suggested and the color was a light caramel color. The taste was buttery and smooth. Definitely a recipe I'll make again.

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