Everton Toffie No. 1

20 to 30 minutes.


  • Butter, 3 oz.
  • sugar, 1 lbs.: 15 to 18 minutes. Or, sugar, 1 lbs.
  • butter, 5 oz.
  • almonds, 2 oz.:


Put into a brass skillet or small preserving pan three ounces of very fresh butter, and as soon as it is just melted add a pound of brown sugar of moderate quality; keep these stirred gently over a very clear fire for about fifteen minutes, or until a little of the mixture, dropped into a basin of cold water, breaks clean between the teeth without sticking to them: when it is boiled to this point, it must be poured out immediately, or it will burn. The grated rind of a lemon, added when the toffie is half done, improves it much; or a small teaspoonful of powdered ginger moistened with a little of the other ingredients as soon as the sugar is dissolved and then stirred to the whole, will vary it pleasantly to many tastes. The real Everton toffie is made with a much larger proportion of butter, but it is the less wholesome on that very account. If dropped upon dishes first rubbed with a buttered paper, the toffie when cold can be raised from them easily.