Last December, for reasons passing understanding, I decided to make a batch of English toffee for the first time in years. I used to make several kinds of candy around the holidays, but that habit fell by the wayside as life took some interesting turns. Somehow the recipe I had always preferred was still in my head; don’t be too impressed, it’s basically half a pound of butter and half a pound of sugar. Melt it in a saucepan over high heat, stirring constantly, until it gets to 290F. And there you go. The whole thing takes maybe 10 minutes.
Anyway, I made a batch of it, busted it up into pieces, mixed it all with melted Belgian dark chocolate and spooned it into those cute little gold foil candy cups. After practically inhaling way more than my share of the stuff, I took a few pieces to my favorite local coffee shop, Rainshadow Coffee in Sequim, to share with the owners and employees.
Well, as these things have a habit of doing, one thing led to another and we started talking about possibly selling the toffee at Rainshadow. It occurred to me that it would be good to somehow tie in the toffee with coffee. My first idea was some kind of swizzle stick; remember those colored rock candy swizzle sticks? I was talking to a good friend about it, and she mentioned toffee-chocolate-coated spoons, and that led to English toffee spoons.
Using compostable wooden spoons, first I dipped the spoons in chocolate and let that harden. Then I filled the spoons with a generous amount of crushed chocolate-coated toffee. Packed them by half-dozens in cello bags and brought them this morning to Rainshadow. You can buy them individually to stir into your coffee, or by the bag to take home. Either way, it’s a nice little self-indulgent treat, and guess what? You deserve it.
And that’s what happens when I have time on my hands. Stay tuned for what’s next!