Thursday, January 30, 2014

Scottish recipes - Scottish toffee


Scottish Hard Toffee


This is a recipe for Scottish Toffee

Sometimes in Scotland, especially in the west, toffee gets called tablet but this isn't the recipe for tablet - the sweet crumbly fudge like sweet treat

No, this is a recipe for the oh so chewy and buttery, sweet toffee like McGowan's toffee. Remember those? Oh yes! Or penny dainties? The tooth breaking, delicious treats

Image Source


If you are looking for a tablet recipe you will find it here and here

Also, if you are looking for Treacle toffee, you will find it here

So lets get on with this amazing toffee, as with a lot of my sweet and delicious treats I want to give a big shout out to my Mum for this recipe,  thanks Mum

You will need

1lb/450g fine granulated sugar
1 tin/jar of Lyle's Golden Syrup (you will find this at many expat stores online, here in Texas I found it in my local grocery store in the International section)
6oz/170g Butter

Syrup, butter, sugar

Tate & Lyle's Golden Syrup


  • Start by greasing a 9" round cake tin

  • In a large, heavy based pot, add together the butter, syrup and sugar 
Tate & Lyle's Golden Syrup

  • Simmer and stir on a rolling medium/high heat until the sugar is dissolved and everything is blended
Toffee mixture

  • Keep stirring and simmering on a medium/high heat for 9 minutes while the mixture swells and bubbles, or if you have a sugar thermometer let it reach 240F/115C  (if you don't have a thermometer, scoop out a small sample of toffee into a cold cup of water, if it "hard balls" then it is ready)
toffee mixture

  • Once ready, pour into the tin and leave to cool completely
toffee mixture
scottish toffee

  • pop out the hardened toffee onto a surface and using a toffee hammer or rolling pin, hit into manageable pieces
scottish toffee

  • Enjoy

Store in a dry air tight container, another good idea is to wrap the individual pieces with parchment/ grease proof paper to stop it sticking together) 


If you want a harder, more brittle toffee, boil for longer until it reaches 270F/130C - for this toffee I prefer it at 240F/115C as it gives the toffee its brittleness on the surface and as you eat it it becomes chewy, yum!


Scottish toffee



Scottish hard Toffee










linking to simpleliving&eating ; serenitynowblog ; homestoriesatoz

6 comments:

  1. Thank you for your sweet comment about my little love birds. Your toffee looks divine! The texture is amazing.

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    Replies
    1. Thanks Sabrina, let me know if you make some toffee :) I don't sew as much as I cook, but definitely giving the little loves birds a try :)

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  2. The color is just gorgeous on this toffee… it looks so buttery and chewing.. thank you for bringing it to foodie friday.

    ReplyDelete
    Replies
    1. Thanks Diane, it is buttery and chewy :)

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  3. That looks amazing Angela. Thank you so much for sharing with us at Best of the Weekend. Pinned to our party board. :)

    ReplyDelete

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