cachetoffee

I started the Cache Toffee Collection in my Park City, Utah kitchen—7,000 feet above sea level. As I adjusted for the altitude the treasured toffee making techniques my mother taught me, one thing just sort of led to another. While working out the perfect balance of ingredients, temperature, and storage techniques, I also began to experiment with flavor and texture combinations. I thought, why not add some unique spices, or marinate fruits in brandy and introduce them to the layer of chocolate on the traditional toffee? How about a bit of spicy heat? You can see where I was going here.