- 175g (6oz) granulated sugar
- 125g (4oz) golden syrup
- 1½ level tsp bicarbonate of soda
- 18cm (7in) square, deep tin, brushed well with vegetable oil
This recipe was first featured in Woman's Weekly in 1950
- Put the sugar, syrup and 2 tbps water into a heavy-based pan and let the sugar dissolve slowly over a low heat, then bring it to the boil.
- Boil until 'crack stage' is reached on a sugar thermometer — 156°C or 300°F. It doesn’t take long. If you don’t have a thermometer, drop a little from the tip of a spoon into a cup of cold water; it should become hard at once and crack.
- Draw the pan to one side off the hear while testing the toffee. When it’s ready, quickly stir in the bicarbonate of soda and pour at once into the tin. It will foam up (it is very hot!), but settle down again.
- Mark the toffee into squares before it becomes too hard, using an oiled knife. Marking it into squares makes it easier to break. Or, when set, turn out on to paper on a board and break it up. When it’s quite crisp, store in an airtight tin. If giving to someone as a present, wrap in cellophane and tie with ribbon.
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Nutritional information per portion
- Calories 133(kcal)
- Fat 0.0g
- Saturates 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.