Toffee Adventures

My sweet tooth kicked in last night so I thought I would make some toffee. Sure, its got butter and chocolate but both are easily subsituted. Betty Crocker, watch out!

So I get my "butter", some sugar, and water in a pot. Below is the recipie, from Ms. Betty herself:

1 c butter
1 c sugar
1/4 c water

combine in pot, cook until hardcrack (300 freak'n degrees!) Pour onto cookie sheet, top with choco-chips and some chopped nuts. Cool. Crack. Eat.

The first problem was noticed after the 'butter' melted. There was totally a yellow vs. clear liquid floating in that pan. Wadever, keep cooking it. When it hit hard crack, i poured it out to notice that some of the "butter" didn't mix with the sugar-yumm, thus producing a pour that was toffee and bright yellow oily-ness. *tears* But I let it cool, thinking maybe that toffee-like later would be edilbe. We rinsed the "toffee" off in the sink and patted it with towels to get the liquid butter-stuff off. What was left was pretty good, if i say so myself. Put some chips on that and popped it in the oven to "soften" it up good, spread them out and topped with pecans. Yum!

For a nightmare start, the toffee wasn't tooo bad. Perhaps I'll look for a more solid stick o'butter-stuff next time. I noticed after the fact that Betty said to not use "butter spread" but, hell, that was all I could find that was vegan in the store. I'll go to my store and check out something made vegan vs. too cheap to include whey. LOL.