Vanilla Toffee

Ingredients

• Put one-quarter of a pound of butter
• one pound of sugar
• two tablespoonfuls of vinegar
• a teaspoonful of essence of vanilla

Method

1. 1

   Soak overnight, boil without stirring, test for crispness in cold water, add vanilla before done, pour thinly over a buttered tin to cool.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 86. The excerpt below is the record exactly as published.

VANILLA TOFFEE. 219 and stir both over the fire till thoroughly mixed and free from lumps. Stir in half a pint of the best white sugar powdered, and four large tablespoonfuls of molasses. Let the whole boil fast and constantly (so as to bubble), for at least one hour or more, till it is nearly as stiff as mush. When all is done, add a small teaspoonful of essence of vanilla, and transfer the mixture to shallow tin pans slightly greased with very nice sweet oil. Set it on ice, or in a very cool place, and, while yet soft, mark it deeply in squares with a very sharp knife. When quite hard, cut the squares apart. — Godey 's Lady 's Book. (By per. Pub.) Vanilla Toffee. Put one-quarter of a pound of butter at the bottom of the saucepan, then put in one pound of sugar and two tablespoonfuls of vinegar. Leave it to soak one night. If it looks too dry in the morning, add a little more vinegar. Then put it on the fire, and boil, not stirring it. When you think it likely to be done, stick a knife into the middle of it, and drop it into a cup of cold water, and if it bites crisp it is done. Just before it is done, drop in a teaspoonful of essence of vanilla

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