Monday, October 18, 2010


It is always sad when something good, something you enjoy comes to an end. Could be a relationship, a holiday, a film, a "can´t put it down" book, a T.V series (I was devestated when they showed the last ever episode of Knots Landing), a gourmet meal, a divine bottle of wine or even a chocolate bar. Whatever, the effect of "it" coming to an end leaves one feeling empty and wishing one could turn back time.
No- one can turn back time and even if they could nothing is as good second time over. What we have to do is look forward- there will be other, hopefully more successful, relationships; cheap air travel means the world is our oyster; every month there are new releases at the cinema;  with more T.V channels we have more choice of T.V series (I am addicted to desperate Housewives at the minute- probably because I am one!) ; there are thousands of gourmet meals waiting to be devoured; there are wine cellers of wine to be uncorked and those clever folk at cadburys etc are always coming up with new choccie treats.
So, why look wistfully back, when there is so much to look forward to!

I know this doesn´t really last forever 8and we would probably be very sick and have dreadful teeth if it did but still a yummy treat!

Everlasting Toffee


450 g butter

450 g white sugar

1/4 teaspoon salt

450 g semisweet chocolate chips

225 g finely chopped almonds


1.In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

2.While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

3.As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

4.Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container

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