SWEETMEATS FOR XMAS.

New Zealand Herald, Volume XLVI, Issue 14250, 22 December 1909, Page 7 (Supplement)

SWEETMEATS FOR XMAS.

Eve it Toffee: Required—One pound of brown sugar; quarter of a pound of fresh butter; one large tablespoonful of golden syrup; one and a-quarter gills of cold water. Melt the butter in a bright saucepan, then put in the sugar, water, and syrup. Stir this over a gentle heat until it becomes thicker and darker in colour; then drop a spoonful into a basin of cold water, let it get cold; then if it is crisp and brittle—this is best ascertained by eating a. little —it has boiled long enough; if it is not, boil it longer, but watch it care.fully. Pour it into a buttered tin, leave it until if is quite cold; then break it up into convenient-sized pieces, and keep it in an air-tight tin. Chocolate Caramels: Requred— pound of lump sugar; half a pint of cream; half a. pint of new milk: quarter of a pound of good plain chocolate; vanilla; one large tablespoonful of glucose. Put the milk, cream, and sugar in a large saucepan—a copper one, if possible— the pan over a gentle heat until the sugar lias dissolved, but do not stir the contents. Then add the glucose. Grate the chocolate finely, then dissolve it gently in a tablespoonful of hot water. Stir this into the cream, etc., and add vanilla to taste. Now boil the mixture to 290 degrees, or if you