Whether it's a conversation with a friend, a word that is penned, or a craft that is made, everything we do leaves a stitch in the fabric of time. Join us as we investigate the stitches of the past and present...
"To every thing there is a season, and a time to every purpose under the heaven: ... a time to rend, and a time to sew; a time to keep silence, and a time to speak" (Ecclesiastes 3:1, 7).
Want to make a delicious treat for your family or friends during the holidays? Look no further! Last year, I made several batches of English Toffee to give to guests at my daughter's bridal shower. Several guests asked for the recipe, and I think it's going to be a keeper from now on. I'm happy to share it with you, and would love to hear if you make it and how you like it!
1 pound butter
1 cup white sugar
1 cup packed brown sugar
3 Tablespoons corn syrup
3 Tablespoons water
1 cup chopped walnuts
2 cups semisweet chocolate chips
Prepare a cookie sheet (the kind with sides) by covering
with aluminum foil and spraying lightly with cooking spray. Spread nuts and
chocolate chips evenly.
In a heavy saucepan, melt butter over medium-low heat. Add
corn syrup and water and stir. Add white sugar and brown sugar and cook over
medium heat, stirring constantly
until mixture boils.
Using a candy thermometer, boil to 300 degrees without stirring. Remove from heat.
Pour hot mixture over the nuts and chocolate. Let it cool
and break into pieces before serving. (You can refrigerate the pan for 15
minutes or so to harden the chocolate first.)