Everton Toffee

Ingredients

• lib. coarse brown sugar
• 3 oz. butter
• 1£ gills water
• Pinch of cream of tar- tar
• Flavouring to taste

Method

1. 1

   Put sugar and water into a saucepan, melt slowly over the fire.

2. 2

   Add cream of tartar, and boil to the hard ball stage, about 260°.

3. 3

   Remove from fire, add butter a small piece at a time, and flavouring.

4. 4

   Return to fire and boil until reaching 300°, or feels hard when tested in cold water.

5. 5

   Pour onto a well-oiled tin, mark in pieces when partly set, and break up when cold.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 972. The excerpt below is the record exactly as published.

Everton Toffee lib. coarse brown sugar. 3 oz. butter. 1£ gills water. Pinch of cream of tar- tar. Flavouring to taste

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