It is finally February, which means we have survived almost all of winter. Yay! I have to say, I would not be this cheery if it weren’t for the Happy Lamp Santa brought me for Christmas. Oh, Christmas. It feels so long ago and still I have some lingering Christmas tasks. Thank you cards, and writing this post. At least I’ll get one of those done today! 🙂
One Christmas tradition that I was super excited about this year was Grandpa’s toffee. It was the best part about driving from Chicago to Elkhart Indiana every Christmas season to visit my grandparents. Okay, besides the visiting family part. Each year, Grandpa would put up his large marble slab on their kitchen counter and would make batch after batch of the most delicious toffee I have ever had. He must have made a batch for everyone in Elkhart by the end of the season. This year, I had the privilege of taking on the tradition.
Grandpa’s marble slab was on my kitchen counter from the first day of the season till a week after and I made as many batches as I was able. With eager helpers, of course. The toffee isn’t quite up to Grandpa’s level yet but still pretty good. I was able to bring Grandpa some of it while visiting over the season. He is not an easy person to read but hopefully he was satisfied with his choice to give the coveted slab to me.
To my delight, Lesley also enjoys the toffee. It is our tradition that I bring her a bag on Christmas decorating day. This year, after so many batches, I accumulated a great deal of toffee crumbles. Those little pieces as the bottom of the bag that are so delicious but often forgotten. There was only one thing to do. Make a pie for Lesley out of them. There was no doubt that I had to also add in our other joy, Ole Smokey Tennessee Salted Caramel Whiskey. For the first try, it turned out pretty good. Another Christmas tradition is born.
Salted Caramel Whiskey and Toffee Pie
- Add heavy whipping cream, powdered sugar and vanilla in a mixing bowl. Using either a Kitchenaid or handheld mixer, whip the ingredients until they form fluffy peaks.
- Whip in the whiskey
- Fold in softened mascarpone
- Fold in toffee crumbles
- Add to the pie crust and refrigerate for at least 4 hours before serving.