Toffee

Homemade toffee is not difficult to make.  You just need a candy thermometer (or a glass of ice water and a working knowledge of how to do the water test) and some time devoted to the toffee.  Interruptions are your biggest problem.  It can scorch very easily. 

This is a recipe I’ve adapted from the Better Homes and Gardens New Cook Book.  I have made it for years at Christmastime and once in awhile I’ll make it for a special occasion.

1 cup nuts chopped and toasted (walnuts are my favorite for this)

1 cup salted butter (no substitutes)

1 cup sugar

1 tablespoon light corn syrup (I often use pancake syrup because I don’t usually have corn syrup on hand)

3 tablespoons water

1 cup milk chocolate chips or pieces

Place a piece of foil on a large cookie sheet

In a 2-quart pan, melt butter over medium heat.  Add sugar, syrup and water.  Cook over medium heat, stirring often.  Once it starts boiling, stir almost constantly (or constantly).  Cook to the soft crack stage, which is 290 degrees.   I strongly suggest water testing and taste the piece you tested so you know it’s not too sticky.  It should crunch, not stick.  This takes about 15 minutes and it happens quickly towards the end so watch it carefully after 280 degrees.  Remove from heat and remove thermometer. 

Stir in half of the nuts and pour mixture over the foil and spread somewhat.  Place the chocolate over the hot toffee and let sit for a couple of minutes, until melted.  Using the back of a spoon or a knife, spread chocolate over toffee.  Sprinkle with the rest of the nuts, pressing down lightly.  Allow to cool (I like to refrigerate it after it cools a good bit so it will break into pieces easily). 

When cooled completely, break into desired pieces.  Store in an air tight container.  Makes about 1 ½ pounds of candy.  Can be made ahead and frozen.

This is how it looks when it's done, after the cold water test.

Hot toffee with chocolate chips sprinkled on it. 
Put the chips on quickly after you pour the toffee so
the chocolate will stick to the toffee.

The finished product!

Zucchini Bread

This is a super-easy recipe that has things I generally keep on hand. When I used to take this to work, everyone raved. It freezes well—wrap in plastic wrap tightly and then wrap with foil.

1 cup oil (or ½ cup oil, ½ cup applesauce)
2 cups grated zucchini (unpeeled)
3 eggs
2 cups sugar
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 cup chopped nuts (I use 1 1/3 cups walnut pieces)

Stir everything together. Do not beat (I just use a whisk). Spoon into 2 prepared loaf pans. Bake at 325 for 1 hour or until done. My recipe says 1 ½ hours but I don’t usually bake it much longer than an hour. I start checking it after 45 minutes and then check every 10 minutes. Let cool 10-20 minutes and turn loaves out of pans. Allow to cool on cooling racks.