White Toffee

Ingredients

• 1 lb. sugar
• 0.5 lb. fresh butter
• 1 gill cream

Method

1. 1

   Melt cream and sugar slowly, then add butter and boil for 10 minutes.

2. 2

   Do not allow it to turn colour.

3. 3

   Beat it well, and pour into a greased tin.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 77. The excerpt below is the record exactly as published.

. 5 lb. fresh butter. | id nuts. Boil for fully 20 minutes, stirring all the time, and just before dishing throw in the nuts minced fine, pour into a greased tin and break in pieces when cold. Miss G. M. Dunlop, Stirling. TOFFEE. ^ lb. butter. I i teacupful cream or milk. J lb. brown sugar. i teacupful golden syrup. £ lb. white sugar. | 2 teaspoonfuls vanilla essence. Stir all the time, and boil for a quarter of an hour M. F. H. HELENSBURGH TOFFEE. 2 lb. sugar. j i lb._ butter. 1 tin Swiss milk. ! Vanilla essence. Melt butter, add sugar, i teacupful of water, boil and add Swiss milk. Boil 20 minutes or so, and then add essence. Pour in greased tins, and when cool cut in squares. Miss J. P. Jackson, Northampton. 223 RUSSIAN TOFFEE. 2 lbs. brown sugar. I i lb. butter, i tin condensed milk. i tablespoonful vanilla essence, i teacupful sweet milk. I i tablespoonful syrup. Heat milk and syrup, add sugar, butter, and vanilla, and boil for half an hour. Miss Frame, Birkenshaw, Cambuslang. RUSSIAN TOFFEE. 2 teacupfuls of sugar. I 3 ozs. butter. 2 tablespoonfuls of syrup. I 1 tin of condensed milk. i£ teaspoonfuls of vanilla essence. Put all ingredients except essence into a pan and boil lor 10 minutes, stirring all the time. Add essence, ar.d pour into a buttered tin. Cut into neat squares after the toffee is cool. Miss Jenny Henderson, 18 Wellesley Place, Glasgow. SWISS TOFFEE. 1 tin condensed Swiss milk. j $ lb. white sugar. 2 tablespoonfuls syrup. | A good bit of butter. 2 teaspoonfuls vanilla. Have a smooth saucepan, put into it a little water and the sugar and stir over a clear fire till it melts, then add the condensed milk and stir very well till it becomes brown, then add the butter. Now put some cold water into a teacup and drop some of the toffee into it, let it stand a minute and if it is hard it is ready, and can be poured into greased tins and cut in squares. The vanilla is put in just before pouring the toffee into the tins. This toffee should be stirred very carefully, as it is very easily burned. Miss Nancy Bell, 48 Grant Street. WHITE TOFFEE, 1 lb. sugar. | \ lb. fresh butter. 1 gill cream

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