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English toffee (morton)
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| Artist: |
_ |
| Categories: |
Candies & Sweets, Desserts |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Sugar | | 2
| tbsp | Vinegar | | 1/4
| cup | Water | | 1
| cup | Butter | | 1/4
| cup | Safeway gourmet golden syrup |
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Procedures:
| 1 | Combine all ingredients in large saucepan. | | 2 | Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. | | 3 | Test by spooning a few drops into a cup of cold water. | | 4 | The toffee is done when it hardens at once into a crisp ball. | | 5 | Take off heat and pour into a flat oiled pan to make a layer about ?inch thick. | | 6 | When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. | | 7 | Makes about 1.5 pounds. | | 8 | mrs. | | 9 | Thomas h. | | 10 | Morton |
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