Best Toffee Ever

[asfjknicole3]

@HostilezMoNkEy33 That's still 4 haha :P

[jjvldc]

Hey David does it matter what kind of chocolate I use?can it be hersey,tollhouse,ect. or should I use chocolate couverture?

[hlubmeme]

My email is tsis_xav_tso@hotmail.com

[hlubmeme]

Hi David do u mind emailing ur recipe please.....

[beckyhips]

Hi David,

Great tutorial, loved the toffee idea. Do you mind emailing me your recipe please! It would be wonderful for me to do for Xmas! My email: beckydelima@gmail.com .

Thanks,

Becky

[BLESSSISTONYA]

hi i really like this receipe and u make it seem so simple . i would like a copy so i could make great gifts also. have a wonderful thanksgiving .

[conday1990]

you sound like the actor jay baruchel from "she's out of my league."

[superwoman1955]

Cleanest utensil's I have seen from all the videos I have viewed on Toffee

Clean Kitchen also.

[duendecillafeliz]

hi,this is nice recipe.i have a question. in my contry we use more the celsius scale more ,and not so much farenheit degrees.

I know that in antoher countries use more the farenheit and i have the doubt in this recipe the guy is refer to farenheit or celsius degrees? thank youuu :)

[ManyMoonsAgo2u]

you rock David!

[loopyloopster1]

i tryed but it taste like crap tell me wat i did wrong

[ImAnnaChristine]

You may want to add that if the toffee mixture separates at any time, you may add a couple tablespoons of boiling water and it will almost instantly recongeal. Wonderful tip I read on another video. Even so, your toffee is THE BEST EVER!! Thank you!

[beautyouful]

thanks heaps honey!

[KoukiKid]

Man that looks Yummy!!!!!!!!!!!!!!!!!!!!!!!!!­!!

[KoukiKid]

I KNOW WHAT YOUR THINKING: Skor bar FTW

[bjones37]

Thank you sooo much!!!! Yummy yummy in my tummy!!!!

[criptanizer]

Thanx so much now I can make ot at home!

[loquaciouskook]

Thanks so much for posting this recipe. I had a friend give me something similar for Christmas (she uses brown sugar), but when I tried to copy her recipe as she dictated it to me, I didn't get the sugar and butter mixture hot enough, and I used a pan that was too small. Having the specific temperature range to shoot for is quite helpful -- I think this will work for me, next time! Meanwhile, until my next effort, I have a lovely chocolatey nutty caramel topping for vanilla ice cream. :-)