For over 350 years a Lammas Fair has been held near the Giant’s Causeway in Northern Ireland. Ye/lowman is a delicious, brittle yellozu toffee, traditionally sold at this fair.
1 oz. butter
8 oz. cups soft brown sugar
1 lb. golden syrup
2 tablespoons white wine vinegar
1 teaspoon bicarbonate of soda
1 tablespoon of the butter, grease a
12-inch baking tin. Set aside.
In a large, heavy-based saucepan, combine the remaining butter, the sugar, syrup and vinegar, stirring well with a wooden spoon. Place the pan over moderate heat and stir constantly until the sugar has dissolved. Increase the heat to moderately high and continue cooking the mixture, stirring, for a further 10 minutes. Reduce the heat to low and continue to simmer until the temperature reaches 325 °F (163°C) on a sugar thermometer or until a little of the mix-ture dropped into a small bowl of cold water forms a hard crack.
Add the soda and stir for 2 minutes. Remove the pan from the heat and pour the mixture into the prepared tin. Set aside until the toffee is cool but not set.
With an oiled knife, cut the toffee into 1-inch squares. Leave the toffee until it is completely 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 until required.