Russian Toffee

Ingredients

• 3 Lbs. Brown Sugar
• 3 Tabiespoonfuls Syrup
• 2 Tablespoonfuls Vinegar
• 1 Tin Swiss Milk
• 1 Lb- Fresh Butter
• 1 Breakfastcupful Cream
• Flavouring— Almond or Vanilla to taste

Method

1. 1

   Put cream in saucepan; add butter; when melted, add sugar gradually, then syrup and vinegar.

2. 2

   When boiling, pour in Swiss milk and boil until it hardens when dropped in cold water.

3. 3

   Remove from heat, stir in flavouring quickly, pour onto greased dish, and cut into squares while warm.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 41. The excerpt below is the record exactly as published.

RUSSIAN TOFFEE. Ingredients. 3 Lbs. Brown Sugar. 3 Tabiespoonfuls Syrup. 2 Tablespoonfuls Vinegar. i Tin Swiss Milk. i Lb- Fresh Butter. i Breakfastcupful Cream. Flavouring— Almond or Vanilla to taste. Method. Put cream in saucepan ; add butter ; when melted add sugar gradually , add syrup ; add vinegar ; when all is boiling pour in Swiss milk , boil till it hardens when dropped in cold water : remove from hre ; stir in flavouring quickly ; pour on to greased dish ; cut into squares whilst warm. 255 CHOCOLATE TOFFEE. Ingredients. i Lb. White Sugar. 4 Ozs, Butter. 1 Teacupful Milk. 3 Penny Sticks 1 Teaspoonful Vanilla. Chocolate (grated). Method. Place all the ingredients in a pan on a slow fire ; simmer slowly, stirring all the time until the mixture leaves the side of the pan, when it will be sufficiently boiled ; add vanilla ; pour into buttered dish ; cut into small squares whilst cooling. 256 LEMON SYRUP A Summer Drink). Ingredients. i Lb. Lump Sugar. i Oz. Essence Lemon, i Drachm Tartaric Acid. i Pint Water. Method. Dissolve sugar in boiling water; add other ingredients. Bottle, and use to taste with cold water* 257 CARAMEL WALNUTS. Ingredients. J Lb. Walnuts. 2 Ozs. Ground Almonds. J Lb. Icing Sugar. J Teaspoonful i Egg (White only). J Lb. Granulated Sugar. J Teacupful Water. Cream of Tartar. Remove the nuts from shells, keeping the kernels as whole as possible ; rub the icing sugar through a sieve, and pound with the ground almonds and white of egg (should the mixture be moist, add more sugar to make it dry and almost hard) ; roll a piece of mixture into a ball, press in firmly half a walnut on each side, and repeat this until the whole is used up ; put the caramels aside for twenty-four hours to harden ; boil the granulated sugar, water, and cream of tartar together until they become thick, when the walnuts should be dipped in, then placed on a buttered plate till cold. To remove walnuts heat plate slightly. 258 PEPPERMINT ICE. Ingredients. i Lb. Granulated Sugar. \ Teacupful Water. 4 Drops Oil of Peppermint. Method. Boil sugar in water slowly till it will stiffen when tried in cold water ; pour into flat tin ; add peppermint ; whisk till it turns sugary ; smooth over ; cut in small squares ; stand till cold. It may be coloured with a few drops of cochineal. 259 FUDGE. Ingredients. J Lb. Butter. \ Lb. Brown Sugar. 1 Tin Swiss Milk

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