Home › Our Susan's Opinion of a Kitchen › Everton Toffee

Everton Toffee

Miss. Wyllie.

Take one pound of treacle, the same quantity of moist sugar, half a pound of butter; put them in a saucepan large enough to allow of fast boiling over a clear fire; put in the butter first, and rub it well over the bottom of the saucepan, and add the treacle and sugar, stirring together gently with a knife; after it has boiled for about ten minutes ascertain if it is done by having ready a basin of cold water, and drop a little of the mixture into it from the point of a knife; if it is sufficiently done, when you take it from the water it will be quite crisp. Now prepare a large, shallow tin pan or dish rubbed all over with butter to prevent its adhering, and into this pour the toffee from the saucepan to get it cold, when it can be easily removed.