Cream Toffee

Ingredients

• 10 units white sugar
• 5 of cream

Method

1. 1

   Boil sugar and cream until the bottom of the pan shows distinctly while stirring.

2. 2

   Add vanilla and pour onto an oiled tin.

3. 3

   Cut into squares when cold.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 234. The excerpt below is the record exactly as published.

cream toffee, with the addition of 1 unit of cocoatina to the 10 units of cream, or thus : 8 units »>rown sugar 8 of butter, and 4 of Epps’ cocoa mixed with a little milk. Boil till thick, and pour on an oiled plate. Ice.~Six units pounded sugar, 3 units water, 6 units gidted cocoanut. ^ 1 roceed as for glace icing. Remove the syru]) after one minute s boiling, and stir till cloudy. Mix in the cocoanut quickly, and pour out into an oiled deep dish. Take the 336 The Complete Indian same proportion of suf?ar and water, boil as before, add cochineal, stir till cloudy, and pour over the white ice. When firm, cut into oblongs with a sharp knife. It is well to have a square tin with sloping sides made for this work, as mixtures set in round plates cut to waste. Taper cases may also he used. {See Miscellaneous.) 13. Creani Toffee. — 10 units white sugar and 5 of cream

Cook this with the app: pantry check, scaling, and the assistant.