Toffee is pretty simple. It all starts with good stuff. Butter-sugar-water. I use sugar made from evaporated cane juice. More on that later. A vanilla flavoring. Toast some almonds, rough chop, add ‘em. Pull some candied ginger from the fridge, weigh it, chop it, add it. Quick stir. Pour it out into a lined pan. After it sits for a bit I pull it out on the foil-paper, rough cut it aiming for 4oz blocks. Then it’s bagged, weighed, twist-tied and labeled.