English Toffee or Macintosh’s creamy toffee.

English Toffee or Macintosh’s creamy toffee.
I can remember buying this, finding somewhere I could take the box it came in and slammed it down hard on a hard surface to break it up into smaller pieces before eating it.
Makes about 1 ½ lbs
Place all ingredients in a large heavy sauce pan and stir over high heat until all of the sugar has dissolved.
1 ¾ cups of white sugar
¼ teaspoon of cream of tartar
1 cup of heavy cream
Cook all of this rapidly and stir constantly for about 3 minutes at a boil. And add
½ cup butter
Cook this and stir the syrup until you have reached the soft crack stage. About 270 degrees
It will now appear light in colour and thick. Remove from heat and add either 1tablespoon of rum or 1 teaspoon of vanilla
Pour the candy into a buttered pan. When cool cut into squares. You can cover this with semisweet chocolate and nuts if you like or just leave it as is. Wrap your squares in wax paper to keep them from sticking to each other.


About teachkitchenskills

A chef and butcher with some 40 years of experience in both fields
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2 Responses to English Toffee or Macintosh’s creamy toffee.

  1. Loriann says:

    Am definitely going to try this. Is this a soft or hard toffee?

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