Honeycomb Toffee
1 pound white sugar
quarter pint of water
pinch of cream of tartar
2 rounded tablespoons golden syrup
1 level teaspoon baking soda
2 teaspoons water to dissolve baking soda
Butter a tin 12 by 4 inches. Dissolve the sugar, water, cream of tartar and
golden syrup over a low heat in a 4 pint heavy based saucepan, stirring gently. Placing thermometer on side of pan,bring to a gentle boil until it reaches 310°F.
Remove from heat. Blend the soda with the 2 teaspoons water and add to the toffee. Stir gently and pour at once into the tin. Mark into squares when almost set.
Yield: about 1 pound
1 pound white sugar
quarter pint of water
pinch of cream of tartar
2 rounded tablespoons golden syrup
1 level teaspoon baking soda
2 teaspoons water to dissolve baking soda
Butter a tin 12 by 4 inches. Dissolve the sugar, water, cream of tartar and
golden syrup over a low heat in a 4 pint heavy based saucepan, stirring gently. Placing thermometer on side of pan,bring to a gentle boil until it reaches 310°F.
Remove from heat. Blend the soda with the 2 teaspoons water and add to the toffee. Stir gently and pour at once into the tin. Mark into squares when almost set.
Yield: about 1 pound
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