Helensburgh Toffee
2 ounces (500g) unsalted butter
1 pound (450g) caster sugar
Two teaspoons (10ml) golden syrup
7 fluid ounces (200ml) condensed milk
Half teaspoon (2.5ml) vanilla essence
Directions
Melt the butter in a heavy based saucepan, then add the sugar,
syrup, condensed milk and milk
Heat very gently until all the ingredients have dissolved. Then
bring to the boil stirring constantly
Continue to heat, stirring gently until the mixture has reached
115C/240F on a sugar thermometer (or until a teaspoonful of the mixture forms a soft ball when dropped into cold water)
Remove from the heat and add the vanilla essence. Beat well
until thick and creamy
Pour into shallow greased tins and mark into squares with a
knife. Leave to cool and set
Cut into pieces and store in an airtight container