|Butter||6 Ounce (175 Gram)|
|Demerara sugar||12 Ounce (300 Gram)|
|Golden syrup||2 Tablespoon|
|Condensed milk||14 Ounce (400 Gram, 1 Tin)|
Grease an 11 X 7 inch Swiss roll tin with oil or butter.
Cut waxed paper into squares for toffee wrappers.
In a heavy bottomed saucepan, combine the sugar, butter and golden syrup.
Place pan on a medium flame and stir until the butter has melted and the sugar has dissolved.
Pour the condensed milk into the pan.
Cook the toffee mixture for 10 minutes on a low flame, stirring often, until it reaches the soft ball stage. To check, drop a bit of the mixture into a cup of cold water. If it forms into a soft ball, then take pan off the heat. If it dissolves in the water, then continue cooking for another 3-4 minutes.
Pour the mixture into the greased tin
Place the tin in the refrigerator to chill and harden the toffee.
When cold, cut the toffee into squares.
Wrap the soft and sticky toffee pieces in butter or waxed paper to prevent the pieces from sticking to each other.
Put the wrapped toffee in a candy jar and serve.