I'll start:
Tomorrow is supposed to be cooler in STL so tomorrow I'm going to make another batch of English Toffee!
3.5 cups sugar
1/4tsp Cream Of Tartar, mix well.
2 cups 40% cream
2 sticks butter
Cook to 310F stirring especially towards end of cook
Remove from heat, add 1tsp almond and 2tsps of vanilla
Pour into hard flat heat tolerant surface (small marble slab works wonderfully!)
Score with sharp knife before cool to make rectangles, etc, or let cool and break into pieces. Cover in milk chocolate if desired.
Enjoy!
John Kuthe...