ENGLISH CREAM TOFFEE
This is the classic homemade English cream toffee recipe made by our great grandmothers through the whole territories of the United States of America since 1916. This is the natural sugar candy, in European countries known as caramel, or iris candy.
5 pounds of raw brown cane sugar unrefined
1 /2 teaspoonful of cream-of-tartar
1 pint of heavy sweet dairy cream
1/2 pound of fresh sweet unsalted butter
12 ounce of fine table salt
11/ 2 pints of fresh water
To make this candy at home you begin with putting the sugar, (the natural brown cane sugar you need for the candy), water and the heavy rich cream and the cream-of- tartar into the cast iron kettle. Turn the fire on the low and bring the kettle to a boil.Strain of in a clean kettle and add to this kettle the heavy sweet cream and unsalted butter. Now put the fire back on a slow and cook the kettle up to 265 degrees. Then, when your toffee starts thickening, pour it out from the kettle on a cold slab, into a frame to the thickness of one quarter of an inch. When the batch of your toffee gets cold cut, cut it with a sharp knife into bars of the size two by three inches, and wrap the candies into the in wax paper. This is an exact reproduction of a celebrated English toffee now the American market since 1918.