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A traditional Northern Irish form of toffee, made with Golden Syrup.
450g/1 lb golden syrup
225g/½ lb soft brown sugar
1 teaspoon (5ml) baking soda
1 heaped tablespoon (20ml) butter
2 tablespoons (30ml) vinegar
1. Melt the butter and run it around the bottom and sides of a heavy saucepan.
2. Then add the sugar, syrup and vinegar.
3. Stir until the sugar has melted.
4. Boil, without stirring, until a little of the toffee becomes crisp and brittle if put into cold water.
5. Then add the baking soda, which will make it foam up; stir again, the pour onto a greased marble slab or a cold dish.
6. Turn the edges to the centre, and pull the toffee when cool enough.
7. Knead, and pull until it's pale in colour.
It can be poured into a greased tin, and cut into squares if preferred.