SWEETMAKING CORNER
NUT TOFFEE. Put one pound of brown sugar into a saucepan with a piece of butter the size of a small egg. The butter should be cut into little pieces and placed in the saucepan with the sugar on top, for this toffee burns easily. Stir slowly, and, when the sugar has melted, let the mixture boil slowly until a little tried on a cold saucer hardens at once. . Turn the toffee on to a shallow greasea tin, and sprinkle the top with chopped nuts. If you like you may use coconut, and seedless raisins are very nice, too.
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https://paperspast.natlib.govt.nz/newspapers/TDN19341229.2.123.45.10
Bibliographic details
Taranaki Daily News, 29 December 1934, Page 17 (Supplement)
Word Count
101SWEETMAKING CORNER Taranaki Daily News, 29 December 1934, Page 17 (Supplement)
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