On Mon, 29 Nov 2010 21:16:43 -0600, Omelet >
wrote:

>In article >,
> Sqwertz > wrote:
>
>> 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
>
>Mom always made toffee on buttered cookie sheets, but whatever makes him
>happy! What right do we have to judge? I mean really...
>
>I'd love to have a marble sheet.

I'd find it hard to sleep on... yoose wimmens have more padding. heheh