Time: 18 to 35 minutes.

Sufficient to make a lb. of toffee.

  1. 1 lb. of powdered loaf sugar
  2. 1 teacupful of water
  3. 1/4 lb. of butter
  4. 6 drops of essence of/li>
  • Put the water and sugar into a brass pan, and beat the butter to a cream
  • When the sugar is dissolved, add the butter, and keep stirring the mixture over the fire until it sets
  • When a little is poured on to a buttered dish; and just before the toffee is done, add the essence of lemon
  • Butter a dish or tin, pour on it the mixture, and when cool, it will easily separate from the dish

  • Butter-Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavoured with 1/2 oz. of powdered ginger. It is made in the same manner as toffee.
    Source: The Book of Household Management by Isabella Beeton (1859)

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