This toffee is a reminder for retired 91原创 Advance editor, and his wife Donna, of a woman Bob Groeneveld never met.
It reminds them, every Christmas, of Donna鈥檚 mom. She made Christmas toffee every Christmas for the Moores鈥� household.
鈥淚t鈥檚 incredible!鈥� said Groeneveld.
鈥淚 miss her, too, although I never met her. Nearly everything I鈥檝e heard about her has been endearing to me. By all accounts, we would have got along famously. Sadly, cancer took her just a short time before I met Donna.鈥�
He offered a warning about her toffee, nevertheless: 鈥淪teer clear of it if you have loose fillings. Indeed, if you have loose teeth, it will probably pull them right out of your head. But it is delicious.鈥�
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Christmas Toffee
Ingredients:
500 ml white sugar
500ml white corn syrup
300ml Eagle Brand evaporated milk
250 ml butter (or hard margarine)
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Directions:
Combine ingredients in saucepan.
Heat to a slow boil.
Maintain simmer to hard crack stage (150C or 300F).
This can usually take more than an hour.
Test occasionally by dropping some into ice-water.
When hardened toffee bit breaks when quickly bent, remove batch from heat.
Pour into a shallow pan.
Let cool.
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