Toffee-making: extreme disaster

Things don't always work out as planned. I'm not perfect. I make mistakes, just like everyone else. And I recently had a major kitchen disaster - the worst since my horrendous experience with the chocolate-plastic-wrap-uncooked-spaghetti-cake. (And no, I haven't made it again. I doubt I ever will. The very thought makes me cringe.)

Making candy is a big part of the holiday preparations for many Swedes. In particular, toffee is big. Almond Cream Toffee - "kn�ck" (named for the sound your teeth will make as they crack..) is a real staple. I had gotten a couple of new recipes from an online forum, so I thought I'd try them out. While at it, I figured I'd go ahead and make four types at once. Hybris? You could say that again.

All four kinds ended in disaster. I thought I was so well prepared, but when three kinds of toffee were done at the exact same moment, I had to realise I was defeated. There was just no way I could handle it. One toffee burned, another got hard as a rock. My fudge turned.. oh, into toffee, kind of (at least that's edible) and my tried and true Almond Cream Toffee boiled over in the microwave and made a complete mess.

I'd love to share the recipes, but I have to try them again first. And I feel quite traumatized right now. I'll get back to you. The only thing which keeps me going right now is Lena's kind words: "Extreme disasters are meant to be forgotten."

If you want to read about more successful candy-making, head over to A Cat In The Kitchen who posts about it here and here.