FOR SWEET-MAKERS
PLAIN TOFFEE Required: One pound of brown sugar. One tumblerful of water. One dessertspoonful of vinegar. Put the sugar and water into a saucepan; place on the fire or a gas jet, and stir until the mixture boils. Keep boiling for a few minutes, stirring the mixture the whole time. Then add the vinegar and stir constantly. When a little of the toffee dropped in cold water Is quite brittle, it will be ready to turn out on to a well-buttered dish. Mark into bars or squares as soon as it begins to harden. Break up when cold, and pack in a tin. Note: Treacle toffee is made by adding two tablespoonsful of black treacle.
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https://paperspast.natlib.govt.nz/newspapers/DOM19300125.2.125.15
Bibliographic details
Dominion, Volume 23, Issue 103, 25 January 1930, Page 26
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117FOR SWEET-MAKERS Dominion, Volume 23, Issue 103, 25 January 1930, Page 26
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