Coconut Milk Toffee | Sunday Observer

Coconut Milk Toffee

1 May, 2022

2 teacups thick coconut milk
½ teacup jaggery syrup
2 tb sugar
Vanilla flavouring

Put the coconut milk, syrup and sugar into a preserving pan and
stir carefully over the fire until it thickens. Add the flavouring and pour it on to a flat dish which has been rinsed out with cold water. When set mark in squares and when nearly cold cut in pieces. Instead of putting it on to a buttered dish
the mixture may be formed, with the hands, into ball or rolls.
Wrap in paper.
Milk Toffee
½ bottle milk
½ tb.sugar

Boil the milk until it is quite thick. Add the sugar and stir over the fire until the sugar has melted.
Then add the flavouring and continue to stir until the mixture thickens.
Remove from the fire and pour out on a flat dish which has been rinsed out with cold water.
When partly set mark across in small diamond-shaped pieces and squares, and cut in pieces when cold.

Source Daily News Cookery Book

Golden Caramels

lb sugar
2 tablespoons water
2oz butter
2 tablespoons golden syrup
2 teaspoons of lime juice
Melt the butter in the preserving pan and add the sugar, water and golden syrup. Stir until boiling, then add the lime juice and continue to boil, without stirring, until the toffee harden when tested in cold water. Pour into a shallow buttered dish and when firm cut into squares.