Toffee Creations

Hi everybody!!
I’m so excited to share this new flavor with you!  It’s called Lemon Meringue Toffee and it’s the perfect candy for Easter!
This toffee is made with organic lemon oils and blended with crushed homemade meringue cookies that I added a few drops of pretty fruit juices for pastel colors.  This toffee melts in your mouth!

Then you’ve got the fun Toffee Easter Eggs we made with festive, bright colors and added just the right amount of Sugar Cookie Toffee inside each egg!

You can buy one for $5.95 or get a 3-pack for $16.95

So enjoy everybody!  And I hope you have a very Happy Easter!
*Candy Tip*
Did you know that you can make a wonderful fondant with just store-bought mini marshmallows??  That’s right!  And this one actually is tasty!  Use Jet Puff brand for best results.
1 Bag of mini marshmallows
2 lb bag of powdered sugar (C&H; is best)
1/2 cup of crisco
2-6 tblsp of water

Melt a bag of mini marshmallows on low heat and while that’s melting, pour C&H Cane Powdered Sugar on the counter or surface where you will be rolling the fondant.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.
Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
*Bonus* Recipe is great for softening the hands!
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.
Thank you Peggy Weaver for this great recipe! -www.whatscookingamerica.net