Everton Toffy

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


In a shallow vessel, melt together one pound of brown sugar and one-quarter of a pound of butter. Stir well together for fifteen minutes, or until the mixture becomes brittle when dropped in water. Lemon or vanilla flavoring should be added before the cooking is complete. Butter a flat plate, pour the toffy on it to cool, and when partly cold, mark it off in squares with a knife; it can then be easily broken.