Impulse Purchase of the Week – 8/22
InKansasCity.com
Toffee maker Teresa Spiess would like you to know there’s an exact science to her Cedar Street Toffee confections. “I don’t go by temperature,” says Spiess. Disaster can happen if Spiess cooks her toffee “ten seconds too long or four seconds too fast. It has to be the perfect, silky texture, color and aroma,” she says. “We take really great pride in that our toffee doesn’t stick to your teeth.”