Toffee (Assafrey)

Ingredients

• a pound of brown (cane) sugar
• 4oz. of butter
• a tablespoonful of water
• a dessertspoonful of essence of vanilla
• a gill of cream

Method

1. 1

   In a clean stewpan, combine sugar, butter, and water.

2. 2

   Bring to a boil, then add vanilla and cream.

3. 3

   Boil until it hardens in cold water, color with cochineal or carmine, then pour onto an oiled tin and cut into squares when partially set.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 86. The excerpt below is the record exactly as published.

Toffee (Assafrey). — This toffee is made by a well- known Glasgow confectioner, and is a form of the popular Bussian toffee. Put into a delicately clean stewpan a pound of brown (cane) sugar, with 4oz. of butter and a tablespoonful of water ; bring this to the boil, then add to it a dessertspoonful of essence of vanilla and a gill of cream

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