SWEETMAKING CORNER
CREAM CARAMEL TOFFEE. Put one pound of granulated sugar into a saucepan with a piece of butter the size of an egg■. and allow the sugar to! melt slowly. When the sugar has quite dissolved, add the contents of a small tin of sweetened condensed milk, and stir carefully till the mixture boils. Do not splash it up against the sides of the saucepan. Allow the caramel to simmer over gentle'heat for a quarter of an hour, and see that it does not burn. Pour it on to a buttered tin, and, when set hut not cold, mark it into small squares. To make nut caramels, add chopped nuts to the mixture as soon as the saucepan is removed from the fire, and stir them well, in.
By stirring in half a. pound of dessicated coconut when the toffee is cooked, you can make a delicious coconut cream candy.
BUTTER SCOTCH.’
(Sent by “Goldy Locks.”)
Half cup sugar,: two tablespoonsful of vinegar, one tablespoonful butter, pinch of salt. Method: Boil until brittle, then turn out into greased tins.
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Bibliographic details
Taranaki Daily News, 25 July 1931, Page 20 (Supplement)
Word Count
180SWEETMAKING CORNER Taranaki Daily News, 25 July 1931, Page 20 (Supplement)
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