Swiss Milk Toffee

Ingredients

• 2 oz. of butter
• 1½ tablespoonfuls of golden syrup
• 1 lb. of white moist sugar
• one 4½ tin of Swiss milk
• 2 teaspoonfuls of vanilla essence

Method

1. 1

   Rinse a clean enamelled saucepan with cold water, and leave a teaspoonful in.

2. 2

   Add butter, golden syrup, and white moist sugar.

3. 3

   When these are melted stir in Swiss milk.

4. 4

   Boil for exactly 20 minutes.

5. 5

   Lift from the fire and stir in vanilla essence.

6. 6

   Pour on to a buttered dish, and score when cool.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 194. The excerpt below is the record exactly as published.

Swiss Milk Toffee. Kinse a clean enamelled saucepan with cold water, and leave a tea- spoonful in. Add 2 oz. of butter, 1^ fablespoonfuls of golden syiaip, and 1 lb. of white moist sugar. When these fire melted stir in one 4^d tin of Swiss milk. Boil for exactly 20 minutes. Lift from the fire and stir in 2 teaspoonfuls of vanilla essence

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