On Nov 29, 9:16*pm, 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. :-) Just for the sheer fun of it!

There is that, the FUN OF IT!! The soul of my Christmas Candy is in
that marble slab.

Ever hear the story of Rock Soup? ;-) My Christmas Candy would not
taste the same without it.

It's MY marble slab, and I'm keeping it and using it. It comes out
once a year with all the rest of my Christmas Candy making stuff. It's
how I do Christmas.

John Kuthe...