Everton Toffee Recipe
Everton Toffee Recipe with Butter, Milk & Sugar.
INGREDIENTS
6 oz (175g) Butter
4 tablespoonfuls Milk
1 lb (450g) Sugar
METHOD
Put the Butter and Sugar in to a saucepan, add Milk, and boil gently without stirring, until the mixture will set when tested in cold water. Allow it to stand until it ceases bubbling. Pour into hot buttered tin. Cut into squares when nearly cold.
Based on the Everton Toffee recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).