Helensburgh Toffee Recipe
Helensburgh Toffee Recipe with Butter, Sugar, Water, Swiss Milk & Vanilla Essence.
INGREDIENTS
4 oz (100g) Butter
3 lb (1350g) Granulated Sugar
1 1/2 teacupfuls Water
1 tin Swiss Milk
Vanilla Essence
METHOD
Melt the Butter in a saucepan. Add the Sugar, Water and Milk. Boil for 20 to 30 minutes, stirring continually in one direction. Add Vanilla Essence to taste just before pourin into a buttered tin.
Based on the Helensburgh Toffee recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).