Russian Toffee, 2

Ingredients

• 1 lb. granulated sugar
• 2 table-sps. water
• | lb. butter
• Vanilla flavouring
• 1 gill cream

Method

1. 1

   Melt butter in a saucepan, add sugar and water, stir until boiling.

2. 2

   Add cream and boil, stirring, until thickens and hardens in cold water.

3. 3

   Remove from fire, add vanilla, pour into a greased tin, mark in squares when nearly set, and break into pieces when cold.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 974. The excerpt below is the record exactly as published.

Russian Toffee, 2 1 lb. granulated sugar. 2 table-sps. water. £ lb. butter. Vanilla flavouring. 1 gill cream. Use either brown or white cane sugar for this. Melt the butter first in a saucepan, then add the sugar and water, and stir over the fire until boiling. Now add the cream and boil again, stirring all the time, until the mixture thickens and hardens when a little is tested in cold water. Then remove the saucepan from the fire, add about a tea-spoonful of vanilla essence, and, when the mixture has ceased to boil, pour it into a greased shallow tin. When nearly set, mark it in squares with a knife, and, when cold, break in pieces, and store in a tin box. Note. — A few chopped or shredded nuts may be added at the last if wished. Probable cost. Is. | lb. granulated sugar. | lb. butter

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