On Fri, 31 Dec 2010 18:01:39 -0800 (PST), John Kuthe
> wrote:

>On Dec 31, 1:00*pm, "Janet" > wrote:
>> Melba's Jammin' wrote:
>> >> If you want a nice chocolate covering for your toffee, cut or deeply
>> >> score the toffee into pieces after pouring it out onto a silpat.
>>
>> > Being careful not to press too hard - you might cut the Silpat .
>> > Don't ask me why I mention it.
>>
>> I use a bench scraper. <G>
>
>Another benefit of the MARBLE SLAB! Cannot be cut!

Do you warm that thing up- or is it the same temp as your kitchen?
[which is hot/cold?]

I made 3 batches of brittles last month & my biggest problem with them
was spreading them out after cooking. My house is mid-60's this time
of year & I've been contemplating grabbing some sort of heat sink for
the next go-around.

>
>I only score the surface though, and I use a broad bladed knife. Then
>once cooled, it breaks easily along the score lines:
>
>http://oi52.tinypic.com/2ztkjk4.jpg
>
>Scraps are in the foreground.

I like that plan-- It just seems like mine sets up too fast to try it.

Jim