Toffee Blog

The wonderful world of toffee, chocolate and dessert.

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Born and raised in Sydney Australia I grew restless and decided to travel the world. While abroad I spent 3 years on Oahu, Hawaii. Towards the end of my time there I met a girl, fell in love, and married her nine months later. After we settled down in Pleasanton California I found myself unhappy with the work I was doing. One day I made the decision to leave my job and start a candy company. I had no business experience, but I truly believed that I had the best tasting toffee recipe. During those early days I would make toffee out of an eight inch pot, and if I wasn’t making toffee I was selling at farmer’s markets or delivering product to stores. Since starting Shaymee’s back in January 2000 the company has grown to include many fine retailers across the country; Fred Meyer’s, Raley’s and Whole Foods to name a few. Our handmade treats are produced in small batches and made to order for freshness. Currently we are working on expanding our line of products to include handmade truffles and flavored nuts; which many of these new items are kosher and organic certified. Our mission is to provide the finest and most unique all natural Australian treats. Sincerely, Paul

Tuesday, October 10, 2006

Toffee Fudge Squares

1 3/4 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 cup baking cocoa
3/4 cup butter (cold)
1 -14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 cups semisweet chocolate chips, divided
1 cup pecans, coarsely chopped
1/2 cup chopped Shaymee’s Aussie Toffee

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

In a bowl, combine flour, sugar and cocoa. Cut in butter until mixture resembles crumbs. Press firmly into prepared baking pan. Bake for 10 minutes.

In a saucepan heat milk, vanilla extract and 1 cup of the chocolate chips, stirring until smooth, and then pour over crust. Sprinkle the pecans, toffee bits and remaining chocolate chips; press down firmly. Bake for approximately 20 minutes.


posted by Paul D. Fessa | 6:30 PM

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