British Toffees

Almond Toffee

Mix sugar, water ami cream of tartar and boil to 300 degrees using a low flame as the sugar begins to turn brown. Pour onto oiled tins over which almonds have been scattered. When cold crack into pieces.

Coconut Toffee

Mix sugar, water and corn syrup. Boil over slow fire to -300 degrees. Remove from fire and quickly stir in the coaconut. Pour onto oiled tins, mark in squares and when cold, crack along the marked lines.

Plain Toffee

Mix sugar, water and cream of tartar and boil to 300 degrees, using a low flame as the sugar begins to brown. Add the flavoring extract, dropping it in various parts of mixture. Do not stir. Pour onto buttered tins. Mark in squares and break when cold.

Lanark Toffee

Melt the sugar in the cream over a very slow fire. Let it gradually come to a boil, stirring frequently. Cook to 244 degrees being very careful that it does not burn. Remove from the fire, stir in the vanilla and pour on buttered tins. Cut in squares.

Lamlash Toffee

Mix sugar, water and cream of tartar. Cook over a slow flame to 280 degrees. Just before that degree is reached add the butter cut into small pieces so that it will melt easily. Let it reach 280 again and pour onto buttered tins. When half cold mark in squares. When cold, break and wrap each piece in waxed paper.