Another Toffee
Source:
What Shall We Do Now?: Five Hundred Games And Pastimes
Category:
CANDY-MAKING
1 lb. raw sugar.
1/2 lb. butter.
2 small tablespoonfuls of syrup.
The juice of half a lemon.
Half a teaspoonful of powdered ginger.
Melt the butter in a saucepan, and then add the sugar, syrup, and
ginger. Stir continually, adding a little lemon juice every now and
then. Boil for ten minutes, and then test in cold water.
Two ounces of blanched and split almonds can be added to the above.
The almonds should either be mixed with the toffee just before taking
it off the fire, or else a well-buttered dish should be lined with
them and the toffee poured over.
To blanch almonds, put them in a bowl and cover them with boiling
water. Put a saucer over the bowl to keep the steam in, and leave for
about three minutes. Then take out the almonds one by one and rub off
their brown skins between your fingers.
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Everton ToffeePrevious:
The Plainest Toffee
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