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Everton Toffee




Source of Recipe


the web


Recipe Introduction


An old-fashioned recipe from modern-day Merseyside - ideal for children and those with a sweet tooth.



List of Ingredients




4 tbsp Water
4 oz (110g) butter
12oz (350g) Demerara sugar
2 tbsp golden syrup
1 tbsp black treacle



Recipe



Put all the ingredients into a saucepan. Heat slowly, stirring, until the butter melts and the sugar dissolves. Bring to the boil and cover the pan. Then boil gently for 2 minutes. Uncover and continue boiling , stirring occasionally, for 10-15 minutes or until a little of the mixture, dropped into a cup of cold water, separates into hard and brittle threads. Temperature on a sugar thermometer, if used, should be about 280°F/138°C. Pour into a greased 6 inch (15 cm) square tin. Leave until hard. Turn out onto a board. Break up with a small hammer or rolling pin. Store in an airtight container between greaseproof paper.

Makes about a lb.