On Mon, 29 Nov 2010 17:44:51 -0800 (PST), John Kuthe wrote:

> On Nov 29, 7:09*pm, Sqwertz > wrote:
>> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
>>> On Nov 29, 4:58 pm, Serene Vannoy > wrote:
>>>> On 11/29/2010 02:24 PM, John Kuthe wrote:
>>
>>>>>http://oi55.tinypic.com/2dturn7.jpg
>>
>>>>> :-) It's Christmas!
>>
>>>> Yum. My English toffee doesn't break into neat squares like that. Do you
>>>> use candy molds?
>>
>>>> Serene
>>
>>>> --http://www.momfoodproject.com
>>
>>> I pour the cooked syrup onto a buttered marble slab,
>>
>> That's what I was afraid of. a buttered slab is totally unnecessary
>> for toffee. *It's not ice cream.
>
> Probably, but it sure doesn't hurt it! Works for me! :-)

Baking sheets work even better for toffee. it's already separated
from the sheet by the time it cools.

-sw