English Cream Toffee

Viewing 0 reply threads
  • Author
    • #238087

      English Cream Toffee

      It was very much like a famous Toffee bar you can purchase on the store shelves here. This is hard to cut after making it though, you might want to try pouring it into the bottoms of muffin tins, so that each piece is a certain size around.

      2 c. brown sugar
      1/2 lb. butter
      3/4 c. Lyle’s golden syrup
      1 300 ml can Eagle Brand Sweetened Condensed Milk

      Bring to boil in heavy pot. Boil hard, stirring constantly until toffee threads in cold water (about 20 minutes). Pour onto buttered baking sheet. Cool. turn sheet upside down and break into pieces. Nuts may be added to pan before toffee is poured.

Viewing 0 reply threads
  • You must be logged in to reply to this topic.