Coffee-Caramel Toffee Name: Nathalie Alcantara Base: Fort Eustis Recipe: 250 grams (8.8 oz) sugar 1/4 liter (1 cup) heavy whipping cream 80 grams (2.8 oz) honey 6 heaped teaspoon Nescafé Gold (or other instant coffee powder) In a saucepan combine all the ingredients and bring to a boil, while constantly stirring the mixture, let it simmer for about 8 - 10 minutes (beginning with the point of time where the mixture started to boil). Moisten the edges and inner walls of the saucepan from time to time, to inhibit crystallization. Brush a larger piece of aluminum foil (or a cookie sheet or baking pan) with some oil and pour the caramel onto this surface. Spread out to a thickness of 2/5 inch (1 cm). Let the caramel cool down to body temperature. Then using a large, sharp knife cut the caramel into squares (but leave them still where they are). Let cool completely and then wrap the candy. Makes about 1 lb. of candy.