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Toffee I
WOWWW THis is absolutely deliciuos. Im no expert and dont have any of the fancy thermometers or what not, but i managed to make them good. :D I do agree that it doesnt come to a rolling boil, just really bubby, and the color should be nice and caramely.
Also i used ghirradeli (sorry cant spell it to save my life) chocolate and it melted nicely, all i had to do was spread it around.
THis is soo good. It reminds me of an almond roca... mmm
4 users found this review helpful
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Reviewed On:
Oct. 25, 2008
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