Circus Toffee RecipeOrigin: Britain Period: Traditional |
Ingredients
675g sugar 
Circus Toffee Preparation:Method:Combine the sugar, water, glycerine, vinegar and butter in a saucepan. Bring to a boil and continue cooking (without stirring) until the mixture registers 150°C as measured by a confectioner's thermometer (the hard crack stage). Grease three shallow dishes or plates and divide the mixture between them. Flavour one with vanilla extract and yellow food colour, the second with peppermint and the third with wintergreen and red food colour. Allow to cool until the mixture can just be handled then pull the toffees into long strips. Fold over an pull again. Repeat this process about five times then form long strips and cut into lozenge-sized pieces with greased scissors. Cover in waxed paper and store in an air-tight tin or jar. |
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