Everton Toffee RecipeOrigin: Britain Period: Traditional |
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This is a traditional recipe dating to the 1930s. However, this kind of butter toffee remains popular in North Wales to this day. Ingredients:
180g butter 
Everton Toffee Preparation:Method:Add the butter and sugar to a saucepan along with the milk. Heat gently, stirring frequently, until the butter has melted and the sugar has dissolved. Stop stirring, then increase the heat to a boil and continue cooking, without stirring until the mixture has reached the hard ball stage (This is when a tsp of the liquid forms a hard ball when dropped into cold water; or has reached 120°C on a confectioner's thermometer). Take off the heat, allow the bubbling to subside then pour into a well-buttered tin. Allow to cool and when nearly cold cut into squares with an oiled knife. When completely cold break into squares and store in an air-tight jar. |
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