 |
| Scottish Hard Toffee |
This is a recipe for Scottish Toffee
Sometimes in Scotland, especially in the west, toffee gets called tablet but this isn’t the recipe for tablet – the sweet crumbly fudge like sweet treat
No, this is a recipe for the oh so chewy and buttery, sweet toffee like McGowan’s toffee. Remember those? Oh yes! Or penny dainties? The tooth breaking, delicious treats
So lets get on with this amazing toffee, as with a lot of my sweet and delicious treats I want to give a big shout out to my Mum for this recipe, thanks Mum
You will need
1lb/450g fine granulated sugar
1 tin/jar of Lyle’s Golden Syrup (you will find this at many expat stores online, here in Texas I found it in my local grocery store in the International section)
6oz/170g Butter
 |
| Syrup, butter, sugar |
 |
| Tate & Lyle’s Golden Syrup |
- Start by greasing a 9″ round cake tin
- In a large, heavy based pot, add together the butter, syrup and sugar
 |
| Tate & Lyle’s Golden Syrup |
- Simmer and stir on a rolling medium/high heat until the sugar is dissolved and everything is blended
 |
| Toffee mixture |
- Keep stirring and simmering on a medium/high heat for 9 minutes while the mixture swells and bubbles, or if you have a sugar thermometer let it reach 240F/115C (if you don’t have a thermometer, scoop out a small sample of toffee into a cold cup of water, if it “hard balls” then it is ready)
 |
| toffee mixture |
- Once ready, pour into the tin and leave to cool completely
 |
| toffee mixture |
 |
| scottish toffee |
- pop out the hardened toffee onto a surface and using a toffee hammer or rolling pin, hit into manageable pieces
 |
| scottish toffee |
Store in a dry air tight container, another good idea is to wrap the individual pieces with parchment/ grease proof paper to stop it sticking together)
If you want a harder, more brittle toffee, boil for longer until it reaches 270F/130C – for this toffee I prefer it at 240F/115C as it gives the toffee its brittleness on the surface and as you eat it it becomes chewy, yum!
 |
| Scottish toffee |
|
| Scottish hard Toffee |
