My Moms famous TOFFEE (Small Pot Version)

Today I’m sharing something really special. My mom’s famous toffee recipe. 💔✨

She made it every Christmas. She was so patient, never leaving the stove, carefully stirring until it reached that perfect golden color. I honestly don’t remember her ever undercooking or overcooking a single batch. It was always perfect.

Me? Different story. I’m not as patient, and I definitely can’t handle doing one tiny batch at a time like she insisted. But she believed small batches were the only way. I was determined to prove otherwise. After burning it, undercooking it, and ruining way too many times… I finally figured how to create my mom’s recipe in bigger batches!

And now, her toffee lives on in our best-selling “Better Than What?!” cupcake. People always ask what makes it so good….the answer is her.

To celebrate my mom and everything she passed on to me — her love for sweets, for people, and for making others feel special — I’m giving her recipe away for FREE. Because good things should be shared… especially the ones made with love. 🤍

I love you, mom. Always!!!!!!

In Loving Memory of Deborah Carol Wilson
July 10, 1956 – June 7, 2025
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•  Block🧈Butter (2 cups) (I use salted butter)
• 1 lb SUGAR  (2 cups)
• ½ cup💧WATER

1. Bring the butter, sugar, & water to a boil over HIGH heat.
2. Stir frequently until the mixture turns a dark brown color.
3. Pour the toffee evenly onto a greased sheet pan & spread it out.
4. Sprinkle ½ cup of chocolate chips (any kind you like) over the hot toffee.
5. Let it sit for a few minutes until the chocolate melts.
6. Use a large offset spatula to spread the melted chocolate evenly over the top.
7. Place the pan in the fridge until the chocolate is set.
8. Once hardened, break into pieces and store in the fridge.

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