The best toffee can’t be made from a recipe. It is a time-honored labor of love that is passed down from generation to generation. Diane Lawrence learned to make toffee from her mother, who learned to bake sweets from her mother. Under her mother’s watchful eye, Diane learned to understand toffee: the exact moment to take the pot of bubbling butter and sugar off the stove, the precise temperature for pouring the mixture into the pan, how thinly to spread the caramel sheet and what proportion of chocolate balances all the flavors. With that great knowledge and years of her own practice, Diane has learned to make killer toffee.