Toffee

A perennial favourite with the children and many adults too, toffee is easy to make. There are many different recipes some are rich with butter and cream and some are simple like this one. It is important to use a large saucepan, as the syrup boils up quickly. The temperature given makes a hard, brittle toffee but if you wish to make a softer toffee remove the pan from the heat after the temperature reaches

310°F (155°C) on a sugar thermometer.

1 teaspoon vegetable oil

12 oz. soft brown sugar

3 oz. butter

1 tablespoon golden syrup

1 teaspoons malt vinegar

1 tablespoons water

With the oil, grease a 6-x 6-inch baking tin. Set aside.

In a large saucepan, combine the sugar, butter, syrup, vinegar and water. Place the pan over moderate heat and stir constantly until the sugar has dissolved. Increase the heat to moderately high and boil the sugar mixture for 10 to 15 minutes or until the temperature reaches 325 °F (163°C) on a sugar thermometer, or until a little of the mixture dropped into cold water forms a hard crack. Remove the pan from the heat and allow to cool for 10 minutes.

Pour the toffee into the tin and set aside until it is cool but not set. With an oiled knife cut the toffee into 1-inch squares. Leave the toffee until it is com-pletely cold. Remove the toffee from the tin and break it into pieces. Wrap each square of toffee in greaseproof or waxed paper and store in an airtight jar or tin.

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