SWEETMAKING CORNER

Taranaki Daily News, 27 July 1935, Page 6 (Supplement)

SWEETMAKING CORNER

SPONGE TOFFEE. Put one pound of granulated sugar into a Saucepan with half a teacupful of vinegar and a piece of butter the size of a small egg. The saucepan should be a thick one because toffee bums easily. Allow the sugar to dissolve slowly; stir occasionally with a wooden spoon but be careful not to splash the sides of the pan. When the sugar has melted bring the mixture to boiling point, then boil slowly till a little tried in cold water hardens at once. Turn the toffee on to a well buttered dish, and when it is cool enough to handle turn the edges back into the middle. Put a little oil on the tips of your fingers to prevent them from getting burnt. Continue to turn, back the edges till it is possible to handle the toffee comfortably. Now pull it between your fingers till it looks like a sponge, twist it into sticks, and cut it into pieces with scissors. Toffee must be pulled quickly for it hardens very rapidly when it is cool enough to handle. uiniiiiiuiiiiiiiitiiiiiiiiiiiiiiiiiniiiiiuiiiiiiiiiitiiiitiiitiiiitiiitfr