Toffee (2)

Ingredients

• 1½ lb. Brown Sugar
• 2 oz. Butter
• 1 teaspoonful Cream of Tartar
• 1 teacupful Cold Water
• Essence of Lemon or Vanilla

Method

1. 1

   Put all the ingredients into saucepan, let boil for 10 minutes, without stirring.

2. 2

   Test if crisp by putting a little of the mixture in cold water; if not hard, boil a little longer, then pour into a buttered tin, mark into squares when cool.

3. 3

   The addition of blanched and chopped almonds added after boiling is a great improvement.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 193. The excerpt below is the record exactly as published.

Toffee (2). l-i lb. Brown Sugar, 2 oz. Butter, i teaspoouful Cream of Tartar, i teacupful Cold Water, Essence of Lemon or Vanilla. Put all the ingredients into saucepan, let boil for 10 minutes, without stirring. Test if crisp by putting a little of the mixure in cold water; if not hard, boil a little longer, then pour into a buttered tin, mark into squares when cool. Tlie addition of blanched and chopped almonds added after boiling is a great improvement. Toffee (3). 6 lb. Brown Sugar, pxit in brass pan with 1 ])int Cold Water. Boil briskly for 2 minutes, add ^ lb. fresh butter and boil 10 minutes longer, when it should be brittle. Ti-y with cold water, then pour on buttered dish, and when half cold mark into diamonds. Toffee (4). 1 lb. Sugar, 1 lb. Treacle or Syrup, i lb. Butter, a few Almonds, a little more than 2 tablespoonfuls Vinegar. Boil over brisk fire for 20 minutes, stirring all the time. Almond Toffee. Make same way as plain toffee. Blanch 4 oz. almonds by throw- ing in salted boiling water for 2 minutes. Then halve, dip in cold water, dry in cloth, and add to toffee just before it is done. Everton Toffee. 1 lb. Castor Sugar, 1 teacup Water, i lb Butter, 6 drops Essence of Lemon. Put water and sugar in pan, beat butter to a cream, and when sugar is dissolved add butter, and stir over fire till it s^s quickly, when a little is tried on a butter dish. Add essence of lemon, and pour on dish, marking in sq^uares, when cool,. 213 TRIED FAVOURITES COOKERY BOOK. Butter Scotch. Same way, but wirtb brewn sugar and omitting the water. Flavour with ^ oz. porwdered ginger. Fig- Toffee. 1 cup fine brown sugar and f cup water boiled together till a clear golden colour, but don’t stir it. Just before it is done add \ saltspoon- ful cream of tartar. Stir in, and take from fire. Have figs washed, dried, and split in strips. Arrange on buttered dish, pour toffee over, and mark in squares Russian Toffee (1). 3 lb. Brown Sugar, 2 ok. Salt Butter, 1 small tin Condensed Milk, i pint Sweet Milk, 1 tablespoonful Golden Syrjap, 1 do. Essence of Vanilla, Warm Milk. Put all into pan except mnilla, and boil thirty minutes, then add vanilla. Test by dropping a little into cold water ] when done it will be crisp. Russian Toffee (2). , 1 lb. Brown Sugar, J lb. Fresh Butter, 2 tablespoonfuls Sj'rup. Bring sugar, butter, and syiaip to boil, then add 1 tin Swiss milk and boil 20 minutes. 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. Pour on to a buttered dish, and score when cool. Turkish Delight. 1 oz. Cox's Gelatine, f teaspoonful Tartaric Acid, 2 breakfastcupful Castor Sugar, i teacupful Cold Water

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