So I decided not to go the molasses route because I couldn't find a recipe that didn't call for 10+ things we didn't already have. For the toffee, all I needed was some heavy cream. Excellent!
8T unsalted butter (1 stick)
1.5 cups granulated sugar
1 packed cup dark brown sugar (oh yeah)
.75 cup plus 2T heavy cream
1t pure vanilla extract (may want to add some almond or cinnamon too, but use very sparingly)
Line a baking sheet with parchment paper and set aside.
Combine butter, sugars and cream in a saucepan over medium-low heat. Stir ocassionaly until sugar is completely dissolved.
Continue cooking without stirring. Keep heat medium-low until mixture reaches 295-300 degrees. My electric stove made this difficult so adjust heat if needed. The color should be a rich, dark brown.
Do you like my thermometer? I got it at Target for about $5! I do have a much nicer one on my wedding registry, but this was the right price at the right time.
Remove the pan from the heat and quickly stir in any extracts. Immediately pour onto the prepared baking sheet and spread candy evenly (do this quickly, it's already cooling!).
Mmm... candy goo. I had fun licking the pot!
When cool, break the candy into shards using whatever violence you prefer. I used my fists!
This will be a busy weekend - Saturday is a going away party in the morning and a Christmas party at night, and then Sunday is a family Christmas gift giving thingy and also a lot of snow.