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After the success of my Bavarian Cream matcha toffee, I decided to experiment a bit more! I haven’t actually written a real review for this tea yet though I’ve tried it, but that’s for another day. Today is toffee time! I mean, it’s the day of candy, right?

Toffee is pretty much the easiest candy to make, maybe aside from rock candy. You need 2 ingredients: 1 stick of unsalted butter and 1 cup of sugar. Oh and matcha, if you’re making matcha toffee! Black, green, white, and red matcha all work well (though I wouldn’t waste ceremonial grade in candymaking). Since it’s so darn easy and you probably have all the ingredients, here’s the recipe:

Melt the stick of butter in a medium saucepan over medium-low heat. Copper is really best for candymaking, but any type will do as long as it’s not nonstick. While the butter is melting, grease a baking tray. When the butter is melted, add the sugar and 2 tablespoons cold water.

Heat over high heat. When the sugar has fully melted, it’ll start to bubble and froth. You want to keep a really close eye on it at this point, and it doesn’t need to be stirred. It’ll be really hot, so make sure not to come into contact with it. You want to heat the mixture until it turns deep amber in color, then turn the heat off immediately since it will burn easily at this stage. The time this takes varies greatly depending on the flame heat, the type of pan, and even the weather, so it can take anywhere from 3 to 15 minutes.

Add about 1 spoonful of matcha—the amount is really based on preference, about 1 teaspoon is fine but you can do more/less depending on how strong you want the flavor to come through. Stir really thoroughly until it’s all the way mixed in, then pour onto the greased tray. Cool for 2 hours, then break into pieces and enjoy!

This is REALLY good with black matcha, since it adds a strong chocolate note. But really, any flavor would be tasty! I think I’m gonna experiment with fruity flavors next.

DaisyChubb

I’m going to have to try this this christmas! I make my own caramel sauce just by eye, some sometimes it turns into a solid – so maybe I’ve accidentally made it lol

Alphakitty

Candy is very temperamental—cook toffee too long and it’s inediblely hard, cook it too little and it’s too soft & a bit crumbly. Thankfully the basic ingredients in most recipes are pretty cheap so it’s not so bad if you mess it up!

Fjellrev

Wow, I had no idea toffee had so few ingredients.

Nik

Thanks for this!

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Comments

DaisyChubb

I’m going to have to try this this christmas! I make my own caramel sauce just by eye, some sometimes it turns into a solid – so maybe I’ve accidentally made it lol

Alphakitty

Candy is very temperamental—cook toffee too long and it’s inediblely hard, cook it too little and it’s too soft & a bit crumbly. Thankfully the basic ingredients in most recipes are pretty cheap so it’s not so bad if you mess it up!

Fjellrev

Wow, I had no idea toffee had so few ingredients.

Nik

Thanks for this!

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Bio

Tea has always been a passion of mine, though I got away from it during college. A lack of cupboard space and a constant influx of people into my suite made me pretty much abandon my teas at home. But now that I’m done with school, it’s definitely come back with a vengeance—to the point where I’ve purchased about 65 different kinds in the past 3 months!

I like most kinds of teas—yes, even peach, which I used to think I disliked!. Oolongs are definitely my favorite, and I’m an avid fan of earl grey, floral teas, and chai blends along with anything melon. The only kind of teas on my “no” list are rooibos blends (which gives me headaches) and banana flavored ones since bananas are public enemy #1 in my mind.

The best thing about tea for me is how you can be passionate about it and still have it integrate into all of your other hobbies. I like a lot of things: writing, video games, books, sewing, figure collecting, astronomy… it’s a long list. But whatever I’m doing, I can have a cup of tea in hand!

Location

New York

Website

http://www.plastikitty.com/

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