A unique experience. Children are very fond of toffee & were least favour sweets. Celebrate this festival with preparation for children.
COCOA TOFFEE
Granulated sugar 225 gram
Cocoa powder 4 tablespoonfuls
Butter 2 tablespoonfuls
Golden syrup (Dabur honey) tablespoonfuls
Unsweetened condensed milk Small tin
Vanilla essence ½ teaspoonful
Blend the cocoa with the condensed milk to a smooth paste and gradually to the melted butter in a smaller bright saucepan. Add the sugar and syrup, and stir while the mixture boils up. Allow it to boil until a little lump dropped into cold water hardens to the desired consistency. Add the vanilla essence to the mass, beat it up well, and then put it into a thali lined with waxed paper to set.
ALMOND TOFFEE
Sugar (white) 225gram
Sugar (brown canesugar) 225gram
Glucose 125gram
Butter
Almonds (blanched,skinned and neatly cut) 125 gram
Water
Lemon few drops
Almonds (blanched,skinned and neatly cut) 125 gram
Put sugar (brown&white) water in a saucepan, melt on slow fire add butter. Boil the mixture, remove the pan from the heat, and add the almonds. Stir gently. Place over the heat again for a few minutes add the lemon, and pour in a greased thali. Mark the toffee into bars with oiled knife cut into bars.
COCONUT TOFFEE
Desiccated coconut 2 tablespoonfuls
White fine (ground sugar) 600gram
Golden syrup (Dabur honey) 1 tablespoonful
Milk 1 tablespoonful
Vanilla essence ½ teaspoonful
Put butter in a saucepan, add to it when it is melted add golden syrup, and milk. When these are add fine sugar and desiccated coconut. Stir frequently and boil the mixture fast until it candies and grains well on the sides of the pan. Stir in a vanilla essence, and pour it out into an greased tin. Leave it until cold and cut it up.
EVERTON TOFFEE
Sugar (white) 250 gram
Sugar (brown cane sugar ) 50 gram
Glucose 50 gram
Fresh butter 50 gram
Milk 150 gram
Oil of lemon 2 drops
Salt a pinch
Melt the sugar, glucose and milk in a large pan, then place it over gentle heat, add the butter, and boil it. Stir in salt and oil of lemon very gently and pour the toffee into greased tins or thalis. Brush with ghee,free from rancidity.
BUTTER SCOTCH
Sugar 2oo gram
Fresh milk 10 gm
cream of tarter a pinch
lemon essence few drops
lemon juice few drops
Place sugar into a saucepan contained fresh milk. Heat slowly and stir occasionally till the sugar has melted. Add a pinch of cream of tartar, and fresh butter, small pieces at a time. Boil the mixture until it is a light coffee coour, drop a little of it into very cold water, and leave it a few seconds.
Take out the little lump, and, if it is a quite brittle, add a few drops of essence of lemon and lemon-juice, and pour the mixture at once into greased tin or plates to the depth of a i/4 inch. When it is nearly cold, cut it into oblong-shaped pieces, as shown in this picture. If to be stored in a tin first wrap each piece in a wx paper, and then in tin foil. Keep the toffee in a cool, dry place.
GINGER TOFFEE
Brown cane sugaar 200gram
Ground ginger one teaspoonful
White vineger 75 gram
Lump of butter 25 gram
Mix in a saucepan brown cane sugar, ground ginger, and add white veneer and the lump of butter. Put the mixture on the pan of boiling water until the sugar has melted then boil them up on fire and continue boiling until the toffee snaps when a little of it is dropped into cold water. Pour the toffee into oiled tins, and let it harden.
HONEY TOFFEE
Sugar (white) 200gram
Water 35 gram
Honey 100gram
Butter 100 gram
Cream 1 tablespoon
Glucose ½ dessertspoonful
Melt sugar in water when it is on the point of boiling, add glucose, honey & butter, and cream. Boil the whole mixture stirring all the time; then pour it on a buttered thali or plate, and when cold break it up. Wrap toffee in waxed papers tewisted slightly at both ends, and store in a tin.
