EVERTON TOFFEE
60ml (4tbsp) water
100g (4oz) butter
350g (1 1/2 cups) soft light brown sugar
30ml (2 tbsp) golden syrup (or half corn syrup and half honey)
15 ml (1 tbsp) black treacle/molasses
100g (4oz) butter
350g (1 1/2 cups) soft light brown sugar
30ml (2 tbsp) golden syrup (or half corn syrup and half honey)
15 ml (1 tbsp) black treacle/molasses
History
No-one is sure when toffee was first made in England, it is thought to have become popular in the latter part of the 1800s.
This would make sense due to the fact that in England, sugar and treacle were expensive commodities until the late 1700's when slave labour in the colonies enabled plantation owners to harvest sugar cane and refine sugar cheaply.
Toffee is a confectionary or sweet, which is traditionally made by boiling sugar and/or treacle until the mixture thickens sufficiently to set. There have been a variety of toffees made in England for centuries ranging from brittle to soft, light to dark, with nuts, without nuts, with treacle, without treacle, with raisins, without raisins, pulled or poured.
However it's made, it has been a firm favourite of the nation but perhaps one of the most iconic versions is Everton Toffee, which is a brittle type named after a town in the North-west of England, near Liverpool.
This would make sense due to the fact that in England, sugar and treacle were expensive commodities until the late 1700's when slave labour in the colonies enabled plantation owners to harvest sugar cane and refine sugar cheaply.
Toffee is a confectionary or sweet, which is traditionally made by boiling sugar and/or treacle until the mixture thickens sufficiently to set. There have been a variety of toffees made in England for centuries ranging from brittle to soft, light to dark, with nuts, without nuts, with treacle, without treacle, with raisins, without raisins, pulled or poured.
However it's made, it has been a firm favourite of the nation but perhaps one of the most iconic versions is Everton Toffee, which is a brittle type named after a town in the North-west of England, near Liverpool.
For this recipe you will need:
- A sauce pan
- measuring spoons (for the water, molases and "golden syrup"
- measuring cups (for the brown sugar)
- A spoon
- a spatcula (not pictured)
- A candy thermometer
- A tin or a baking dish of some sort
1. Put all Ingrediants into sauce pan.
2. Heat slowly, stirring, until butter melts and sugar dissolves (top before, Bottom after)
3. Bring to a Boil.
4. Cover pan. Let boil for 2 minutes.
4. Uncover and continue to boil, put in candy thermometer, stirring occasionly for 10-15mins, or until it reaches 280f.
5. While toffee is boiling grease your pan ( i suggest putting down parchment paper becuase if not the toffee sticks, i've learned through experience.) and have your spatchula ready.
6. When the toffee's temprature gets to 280f quickly remove from heat and pour into tin or baking dish (it hardens quickly) and let it sit there until it is fully hardened. Then remove the toffee from the tin or dish with the parchment paper and hit it with a hammer or rolling pin. To sotre put the toffee into a container with grease proof paper.