To-day’s Recipe
BUTTERSCOTCH Delicious butterscotch can be easily made with equal quantities of butter, white sugar and golden syrup. Put the butter into a saucepan and when it is hot add the sugar and syrup, stirring all three well together with a knife. Bring to the boil quickly, and when it has boiled for a minute turn down the heat and cook for a few minutes more. Test it by dropping a little from the knife into cold water; it should float on the top and be brittle. When it is done, pour it into a buttered tin and leave it to set. This toffee is all the Im- tter for being kept for a day or two in an airtight tin lined with greaseproof paper, but if it is to be sent away, or kept for any length of time, it should be marked into squares witli a sharp knife before it sets. When it is cold, break it carefully, wrap each piece separately in greaseproof paper and pack it in an airtight tin.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/DOM19350724.2.18.5
Bibliographic details
Dominion, Volume 28, Issue 254, 24 July 1935, Page 4
Word Count
175To-day’s Recipe Dominion, Volume 28, Issue 254, 24 July 1935, Page 4
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