I think I may have ruined the pot I usually make milk toffee in, using it for candle making — I’m having a hard time getting all the bits of candle spatter completely off, so it may be a dedicated candle pot now. Which is okay, but I had to make milk toffee, and I was a little worried that my 6 qt. all-Clad, which has notably lower sides, would not contain it. The results could have been bad.
Thankfully, it JUST fits. 
The first photo shows the level of liquid at start; the second shows it when it’s boiling up (and you do need to watch it then, so you can turn down the heat — might have been a disaster otherwise).
Then as it cooks down, the level drops, and by the time it reaches soft ball stage and you’ve added cashews, vanilla, and butter, it’s nice and low again. Whew! High drama in the kitchen…
Anand just came into my office and pathetically asked, “Are you EVER going to cut the milk toffee???” No, baby, I’m just going to leave the tray of it on the counter and taunt you forever….
(For Valentine’s sale, link here.)
