When I was doing my million truffle weekend of massive candy-making, I don’t think I mentioned how the toffee and caramels came out. Weeeeeelllllll, the toffee took two tries. 

I have now learned that you shouldn’t always trust your thermometer—if it looks done, its done. Otherwise you ruin a pot and will have to throw it out. Luckily I own a million pots and pans, as David can attest. Haha.

The pic to the left here shows what happens when you cook sugar too long. Just an FYI for those of you contemplating making toffee.