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Plain Toffee

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Ingredients
  Granulated sugar 8 Ounce
  Water 1⁄8 Pint
  Cream of tartar 1 Pinch
Directions

Heat together in a pan, stirring until the sugar is dissolved and the mixture boils.
Boil, without stirring, until the toffee reaches the crack stage (290° F., 145° C.).
Pour into a greased flat tin and mark in squares.
Break when cold.
To make nut toffee, put the prepared nuts in a greased tin and pour the toffee over.
Almonds and peanuts should be blanched and roasted.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Boiled
Dish: 
Candy

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