The recipe is a family secret between co-owners John and Michele Sparks and their daughter, Kore Webb, and her husband, Derik Webb. It traces back to Michele’s grandmother, who brought with her the recipe for traditional English toffee when she and her family moved to the U.S. in the late 1800s, Kore said.
“I think we are five generations in on the candy business,” Kore said.
But the toffee wasn’t always the candied commodity it is today; for years it was a treat only enjoyed by intimate family and a select few.
From bags to niches
The Sparks had operated a banking software business from their home, and as annual gifts they would send their clients homemade toffee in little bags, Derik said. But then the 2008 financial crisis hit, and clients left in turn. However, when Derik visited that Christmas, he noticed the business line was still ringing off the hook.
“Finally, I looked at my father-in-law, and I said, ‘Hey what’s going on,’” Derik said.
“Well, these people keep calling asking for toffee, but I tell them I’m not in the candy business,” John replied.
Michele then decided to whip up a few batches and send them out. The calls kept coming, and the family kept shipping, and after some time spent and some money made, John looked at Derik and said, "Maybe I should be in the candy business.”
The family then took a leap of faith and started bringing the toffee to local vendor shows like Taste of Dallas, Derik said. From there, they began renting out kitchens and churning out batch after batch by hand. After just a year in the business, the family decided to take on the challenge of the State Fair of Texas.
Marking milestones
What started as selling a few hundred dollars worth of toffee had evolved to slinging $30,000 worth across the fair’s 24 days. One booth became two, and over the years the business grew into more and more markets alongside the demand. This year will mark Texas Toffee’s 14th state fair appearance, Derik said.
By 2018 the family settled into its permanent Plano storefront, and the toffee had transcended borders, crossing into other states through different shows and enticing people from all over the world to truck down to Texas for a taste. Customers from Albania and India paid upwards of $1,000 to have the candy shipped to them, Kore said.
Whether it was for filling large orders for various companies, or providing candy to local charities, the toffee has made its way into the hands of Houston Texans players to actors Henry Winkler and Bryan Cranston alike.
Derik attributes the business's success to not only the candy’s consistent high quality, but also to the Spark’s decision to break into event marketing early on. Many times customers aren’t die-hard toffee fans, but once they try a sample and each bite explodes with butter and sugar, “the door is closed,” Derik said.
Going Forward
Some things have been tweaked over the years, such as switching from an almond-based toffee to a Texas pecan-based toffee to take advantage of “the best pecans in the world,” Derik said.
The experimentation gave birth to flavors like pecan delight and cinnamon with cayenne pepper, but the technique remains true to the original recipe, he said. Each toffee variety is made with all natural ingredients and no preservatives; it's meant to be saved in the freezer or enjoyed on the spot.
The family has no plans to slow down and will cherish the recipe’s legacy even as the demand tests the limit of their Plano store, Kore said. They have learned a lot about running a mom-and-pop business and love working and building something together, she said.
“You can feel the honest genuineness of all of us,” she said.
