photo credit: Sheila Phalon My dearest friend Nancy Weber has written a most entertaining and educational article on her visit to me several months ago when I was testing buttercrunch toffee for the new book. When I learned that Betty Fussell, who also lives in the neighborhood, and is a highly esteemed author and friend, is also a friend of Nancy's, I invited her over to watch the process and taste the results. Several of you have posted questions about toffee so this is a first rate opportunity to review the key steps. Enjoy! NYCityWoman.com
Guidelines for Posting a Comment
Post your comment by clicking on Comment. If you have a question, please post it on Ask A Question. If you feel one of our recipes is incorrect, please look for the recipe on our Blog Categories: BOOK CORRECTIONS to see if there has been a posted revision. (You can also copy and print off any of the pages to include with your books.)
Please do not have: your name as a portal-link to a website, website links, or your email address included with your comments, or we will repost your comment with out any links. Also, please post your comment here, versus trying to email us privately, or we will reply by asking you to post here.