Put into an enamelled saucepan two pounds of
granulated sugar and three teacupfuls of thin cream or
milk. Bring it gradually to the boiling-point,
stirring all the time. Let it boil a few minutes.
Test as for toffee, but do not boil it so high. When
it has reached the consistency of soft putty when
dropped in wold water (about 245 F.), remove the pan
from the fire. Add flavorings as below. Now put the
pan into a basin of cold water and stir rapidly with a
spoon. It soon begins to solidify round the edge, and
this must be scraped off repeatedly. Keep stirring
until the mass is sufficiently grained, and then pour
it immediately on to a buttered slab. If too highly
grained, it will not pour out flat; if too thin, it
will be sticky. Only practice makes perfection. When
sufficiently firm, mark into bars with a knife, or cut
into rounds with the lid of a circular tin.
Flavorings: Cinnamon. Add a few drops of oil of
cinnamon Coco-nut. Add four ounces of coco-nut and
boil for two minutes, then add a pinch of cream of
tartar and remove from the fire. It should be
vigorously stirred till quite creamy. Fig. Add a pinch
of cream of tartar just before removing from the fire.
Then stir in four ounces of finely chopped figs,
previously washed and dried. Ginger. Add Two
teaspoonfuls of ground ginger, dissolved in a little
cold water, and (if liked) some chopped preserved
ginger. Lemon. Add a small teaspoonful of essense of
lemon Orange. Add the grated rind and juice of an
orange Peppermint. Add a few drops of oil of
peppermint Vanilla. Add a small tsp. of essence of
vanilla. Walnut. Add half a tsp. of essence of
vanilla, and four ounces of shelled and chopped
walnuts.
