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Tantilizing Toffee

The rewards of blogging are many, not the least of which is the kindness of Food Gal readers, many of whom know me only through cyberspace.

Take SteveK for instance. Steve and I have never met, though we both live in the Bay Area. His older brother happens to be a well-known broadcast journalist who belongs to a media organization of which I’m also a member. But no, I’ve never met his brother, either.

But SteveK, knowing I’m a fiend for chocolate, told me I ought to try this chocolate toffee made by a woman who used to help watch his young daughter at day-care. The woman, Victoria Stillian, used to make the toffee as gifts for friends and families. It was so addicting, they told her, that she ought to sell it. So, five years ago, Victoria and her husband, Ron Stillian, started doing just that.

Victoria’s Toffee of San Mateo is now sold at Draeger’s Markets, Piazza’s Fine Foods in San Mateo, Roberts Market, and GC’s Cafe in Menlo Park, as well as online. A 1-pound box is $24.95.

The chocolate almond toffee squares are strewn with crunchy chopped nuts. The toffee is sweet, but tempered by the slight earthiness of the¬†chocolate. It has a nice texture — not so hard and sticky that it gets glued to your molars for life, but just right, as Goldilocks¬†might say if she nibbled some.

SteveK says he keeps his box in the fridge, slightly hidden away so that he won’t be tempted to reach for it every hour on the hour.

I thought about storing mine there, too. But it never lasted long enough.

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