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Couple Pours On Toffee

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The Tampa Tribune

Published: February 13, 2008

Updated: 02/11/2008 09:44 pm

VIRGINIA PARK - He cooks. She tastes. It's a combination that has brought Jim and Lisa Schalk a long way in their toffee adventure.

Their business started small, with Jim Schalk whipping up batches for local fundraisers. Then his wife convinced him his family recipe was so well accepted by friends and neighbors that they should launch a home business.

That was 1998. In May 2002, they incorporated Toffee To Go. They have been at their shop, 4318 W. El Prado Blvd., since 2004.

Jim Schalk, 49, quit his day job as managing partner of the Tahitian Inn four years ago. Standing at a gas stove in the back of their store, which doubles as shipping headquarters, Schalk swears he has never burned himself. But he has scorched the butter/sugar mixture, which after reaching 300 degrees is poured over toasted pecans or almonds and then topped with chocolate.

"That's why a lot of candy shops don't bother with toffee," he said. "You have to get it just right."

He relies on a candy thermometer and a discerning eye to know when the soft brown mixture is done.

The toffee sells for $7 (4 ounces), $14 (8 ounces), $22 (12 ounces) and $39 (24 ounces).

The Schalks say the reason their business has grown to selling 25,000 pounds of toffee each year is two-fold: They make their product in small batches - only 7 1/2 pounds are in a copper pot on the stove, and they break it up by hand to get those uneven edges people like.

They also travel extensively, working trade shows to cater to the corporate market.

"My favorite of all this is when people take a bite and gush," said Lisa Schalk, 46.

For information, call (813) 831-6247 or go to www.toffee togo.com.

Janis D. Froelich

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