Traditional Scottish Recipes
- Helensburgh Toffee
There are many different varieties of toffee, tablet and fudge catering for the sweet tooth of many Scots. This "toffee" named after Helensburgh (a town overlooking the lower reaches of the river Clyde) has the consistency of thick fudge, rather than chewy toffee.
2 ounces (50g or half stick) unsalted (sweet) butter
1 pound (450g or two cups) caster (superfine) sugar
Two teaspoons (10ml) golden syrup (light corn syrup)
7 fluid ounces (200ml or small can) condensed milk
4 tablespoons (60ml) milk
Half teaspoon (2.5ml) vanilla essence (extract)
Melt the butter in a heavy-based saucepan, then add the sugar, syrup, condensed milk and milk. Heat very gently until all the ingredients have dissolved. Then bring to the boil, stirring constantly. Continue to heat, stirring gently until the mixture has reached 115C/240F on a sugar thermometer (or 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 well until thick and creamy. Pour into shallow greased tins (pans) and mark into squares with a knife. Leave to cool and set. Cut into pieces and store in an airtight container.
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