variety of traditional Scottish toffee
1 teaspoon cream of tartar
2 tablespoons cold water
250 g (8 oz.) muscovado sugar
15 g (half oz.) butter
750 g (1 and a half lb.) golden syrup
Bring all the ingredients, except the syrup, to the boil in a
medium-sized pan. Stir well all the time. Boil for five minutes,
then add the syrup, stirring well, until the mixture reaches boiling
point again. Boil without stirring for half an hour until a few
drops in ice-cold water form a hard ball. Pour out thinly into
greased tins, and then mark into squares with a greased knife.
Break when cold with a knife handle or a confectioner's hammer.
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