Stir until done.
Another Toffee
- 1 lb. raw sugar.
- 1/2 lb. butter.
- 2 small tablespoonfuls of syrup.
- The juice of half a lemon.
- Half a teaspoonful of powdered ginger.
Melt the butter in a saucepan, and then add the sugar, syrup, and ginger. Stir continually, adding a little lemon juice every now and then. Boil for ten minutes, and then test in cold water.
Two ounces of blanched and split almonds can be added to the above. The almonds should either be mixed with the toffee just before taking it off the fire, or else a well-buttered dish should be lined with them and the toffee poured over.
To blanch almonds, put them in a bowl and cover them with boiling water. Put a saucer over the bowl to keep the steam in, and leave for about three minutes. Then take out the almonds one by one and rub off their brown skins between your fingers.
Everton Toffee
- 1 lb. brown sugar.
- 1 small cup of water.
- 1/2 lb. of butter.
Boil the water and sugar together very gently until the sugar is melted. Then add the butter and boil all together for half an hour.