Hello all --
We're figuring on making some toffee for presents for family. (It will be going with coffee so it will be "toffee and coffee"!)
I've looked at a few recipes. One of them had some baking soda in it and the recipe indicated that the baking soda made for a more soft airy texture. Think that's characterizing it correctly. Hope you know what that means. I think that was a Martha Stewart recipe.
What do you all think? Does baking soda in the mix make for a better texture? And what recipe would you use?