Something sweet is on the menu
Friday, May 3, 2019 | 1:30 AM
Ligonier is known for its beautiful hills and scenery, but after you visit Amy Hepler’s confectionary Scamps Toffee and Sweet, the only thing you will remember is how wonderful you were treated and feel after leaving this small business.
Surrounded by toffee and sweets, the colors orange and pink, and the personality of Scamp, the family dog, you may never want to leave. This quaint shop has an attached factory that allows the customer to see the production of the toffee. Over the years, Amy and her son, Clayton, have dedicated their time to perfecting every aspect of their business.
Scamps Toffee and Sweets are shipped all over the United States. Amy has provided these great recipes to try. The sauces can be purchased either on their website or in their store.
Scampstini nonalcoholic drink
(Makes two servings)
½ cup half and half
1/8 cup chocolate syrup
1 tablespoon Scamps Toffee Sauce
2 tablespoon coffee ice cream
crushed ice as needed
2 martini glasses
Scamps Toffee Sauce for rim
In a shaker filled with ice, combine half and half, chocolate syrup, toffee sauce and ice cream. Shake vigorously for one minute. Put shaker down and “rim” edge of a martini glass with a dollop of Scamps Toffee Sauce. Strain the mixture with a bar standard strainer into a martini glass.
Scamps roasted sweet potatoes
(Makes four to six servings)
3 pounds sweet potatoes, peeled, cut into 1-inch pieces
1 cup butter, cubed and cut into 1-inch pieces
3 teaspoon kosher salt
1 jar Scamps Toffee Sauce
2 cups finely chopped California walnuts
Preheat the oven to 450 degrees. Toss the potatoes, oil, salt and pepper in a large mixing bowl. Pour the potato and oil mixture into a medium-sized baking dish. Pour Scamps Toffee Sauce evenly over top of the potatoes. Roast them, tossing occasionally, until tender and browned, about 45 minutes. Allow to cool for 20 minutes, covered before serving.