Helensburgh Toffee RecipeOrigin: Scottish Period: Traditional |
|
This is a toffee originating in the town of Helensburgh on the Clyde which has more the consistency of a thick fudge rather than a traditional toffee. Ingredients:
60g unsalted butter 
Helensburgh Toffee Preparation:Method:Melt the butter in a heavy-bottomed saucepan and add the sugar, golden syrup, condensed milk and milk. Heat gently until the sugar has dissolved then bring to a boil, stirring constantly. Continue to cook, stirring gently until the mixture has reached the soft ball stage (115°C on a confectioner's thermometer) then remove from the heat. Add the vanilla extract and beat the mixture well (until thick and creamy). Pour into shallow, well-greased tins and allow to cool a little before marking into squares with an oiled knife. Leave to cool and set completely then cut into pieces and store in an air-tight container. It's easier to handle if you wrap each piece in greaseproof paper before storing. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Helensburgh Toffee to your online bookmark site: 
|
|
More Scottish recipes... More Welsh recipes... More English recipes... More British recipes... More European recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with sugar and milk as primary ingredients: Toffees Cramma Shortbread Oatmeal Biscuits Pea Flour Pancakes Fruit Ice Cream Yellow Rice with Raisins Kartaeuserkloesse Plantain Porridge Soubise Purée Melon and Pineapple Salad Arkansas Cheesecake Pane di Pasqua Rich Tea Biscuits Dried Rose Hip Wine Tamarillo Sorbet Raspberry Sorbet Belvoir Ginger Cake Sorbet au Fromage Blanc Krem Sokola Jam Tamarillo Coch Slovenian Potato Wine Rhubarb and Angelica Flummery Blackcurrant Pudding Raspberry Preserve Rowanberry Wine Rose Hip Marmalade Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
