ounces (50g or half stick) unsalted
1 pound (450g or two cups) caster
Two teaspoons (10ml) golden syrup
(light corn syrup)
7 fluid ounces (200ml or small
can) condensed milk
4 tablespoons (60ml) milk
Half teaspoon (2.5ml) vanilla
Melt the butter in a heavy-based saucepan, then add the sugar, syrup, condensed
milk and milk. Heat very gently
until all the ingredients have
dissolved. Then bring to the
boil, stirring constantly. Continue
to heat, stirring gently until
the mixture has reached 115C/240F
on a sugar thermometer (or until
a teaspoonful of the mixture
forms a soft ball when dropped
into cold water).
Remove from the heat and add
the vanilla essence. Beat well
until thick and creamy. Pour
into shallow greased tins (pans)
and mark into squares with a
knife. Leave to cool and set.
Cut into pieces and store in
an airtight container.
are many different varieties of toffee,
tablet and fudge catering for the sweet
tooth of many Scots. This "toffee"
named after Helensburgh (a town overlooking
the lower reaches of the river Clyde)
has the consistency of thick fudge,
rather than chewy toffee.