I received an email on the weekend from Louise of louloudo about this amazing toffee that originated from a Scottish sweets shop in Helensburgh. The sweets shop was run by her Grandmother's side of the family and from what I understand the family had a special secret recipe for this dangerously sweet stuff! It is a cross between toffee and fudge. Unfortunately the recipe was lost when her Grandmother passed but lucky for us the normal recipe for Helensburgh toffee is no secret and Louise wanted to share it with all of you as it was one of her favorites as a child! Her warning to all of you: it's terribly moreish (so good you'll want more)!
50g unsalted butter
450g casters sugar
2 tsps golden syrup (or light corn syrup)
200 ml condensed milk
1/2 tsp vanilla extract
1. Melt butter in a heavy-based saucepan
2. Add sugar, syrup, milk and condensed milk. Heat it gently until it is all dissolved.
3. Bring to a boil stirring constantly.
4. Continue to heat until it reaches 115C on a sugar thermometer (or until a teaspoonful forms a soft ball when dropped into cold water)
5. Remove from heat. Add vanilla extract and beat until thick and creamy.
6. Pour into a shallow tin lined with parchment paper.
7. Mark into squares with a knife, leave to cool and set. Store in an air tight container.
If you've got a great recipe you want to share with the readers of Sweet Figments feel free to email it to Connie at firstname.lastname@example.org