But living in my own little candy world can have its drawbacks, and sometimes I wonder if the things that appeal to me appeal to anyone else. (Besides my husband. He loves everything I make. But then again, he once ate a moldy truffle and didn't even notice the fuzzy green mold, so he's not exactly a discerning palate.) So, a few times a year, I poll the readers and ask what kinds of recipes they want to see. Most recently, I asked my About Candy facebook friends what I should make next. I was a little surprised by the results-- I expected my beloved chocolate to sweep the polls, but "Brown Sugar Toffee" was the overwhelming favorite. Who knew?!
Of course I bow to the people's demands, so may I present a brand-new recipe for Brown Sugar Toffee!
Toffee using all-brown sugar is actually much harder to make than regular granulated sugar toffee, because of the moisture and impurities in some brown sugars. I think this recipe does a great job of balancing the darker flavor and crunchier texture of brown sugar with traditional toffee ingredients like butter and toasted nuts. The photograph shows plain toffee, but this is also a great recipe to cover in chocolate, because the deep brown sugar taste goes well with either a sweeter chocolate, like milk or white, or a semi-sweet variety.
Naturally, next week we're back to my candy dictatorship, but for now we can revel in the democratic process at work. And hey, I'm a benevolent candy dictator, so I always welcome suggestions via the comments, over email, or--best of all--on the facebook page. Your wish is my command!
Get the recipe: Brown Sugar Toffee
Brown Sugar Toffee Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.