Helensburgh Toffee
http://www.scotland-placestovisit.com/twv//articles/110/1/Helensburgh-Toffee/Page1.html
By Vikara
Published on 23/04/2009
Toffee comes in a variety of ways. This toffee is named after
Helensburgh, a town overlooking the lower reaches of the river Clyde.
It has the consistency of thick fudge, rather than chewy toffee.
Toffee comes in a variety of ways. This toffee is named after Helensburgh, a town overlooking the lower reaches of the river Clyde. It has the consistency of thick fudge, rather than chewy toffee.
Ingredients
2 oz/56 g unsalted butter
1 lb/453 g caster sugar
2 teaspoons golden syrup or light corn syrup
7 fl oz/200 ml/small can of condensed milk
4 tablespoons/60 ml milk
½ teaspoon/2 1/2 ml vanilla essence
Method
Melt the butter in a heavy-based saucepan. Add the sugar, syrup, milk, and condensed milk. Heat the ingredients gently until they have all dissolved. Bring to the boil, stirring constantly.
Continue to heat, and stir gently until the mixture has reached 115C/240F on a sugar thermometer. Or alternatively, until a teaspoonful of the mixture forms a soft ball when dropped into cold water.
Remove from the heat and add the vanilla essence. Beat the mixture until thick and creamy. Pour into shallow greased tins. Mark into squares with a knife, and leave to cool and set. Cut into pieces and store in an airtight container.
Ingredients
2 oz/56 g unsalted butter
1 lb/453 g caster sugar
2 teaspoons golden syrup or light corn syrup
7 fl oz/200 ml/small can of condensed milk
4 tablespoons/60 ml milk
½ teaspoon/2 1/2 ml vanilla essence
Method
Melt the butter in a heavy-based saucepan. Add the sugar, syrup, milk, and condensed milk. Heat the ingredients gently until they have all dissolved. Bring to the boil, stirring constantly.
Continue to heat, and stir gently until the mixture has reached 115C/240F on a sugar thermometer. Or alternatively, until a teaspoonful of the mixture forms a soft ball when dropped into cold water.
Remove from the heat and add the vanilla essence. Beat the mixture until thick and creamy. Pour into shallow greased tins. Mark into squares with a knife, and leave to cool and set. Cut into pieces and store in an airtight container.