< Kitchen
< Sweet Afters

Gooseberry Fool
Frozen Bananas
Carla's Orange Chocolate & Cream Choux 'C'
Cool ‘n’ Fluffy Cheesecake
Christmas Pud Truffles
Crunchy Sugar Mice
Old-fashioned Peppermint Creams
Chocolate-dipped Orange Peel
Austrian Apple Cake
Pumpkin Pie
Chocolate Workies
Danish Peasant Girl with Veil
Soft Toffee
Mini Toffee Apples
Apple Snow
Apple Candy
Trifle in a 'Trifle'
Anna-Louise's Redcurrant Tart
Redcurrant Yogurt Ice-Cream
Zany Pavlova
Orange and Rhubarb Crumble
Vanilla Ice-Cream with Orange Toffee and Cowslips

Soft Toffee

This is a fantastically gooey toffee that can be pulled and stretched in your hands to make bite-sized pieces. We take it down to the fire on Bonfire Night or use it to make delicious mini toffee apples for Hallowe'en.

1 tin condensed milk (approx 400ml)
4 tbsp (60ml) golden syrup

Line and grease a 20cm square tin.
Put the milk and syrup into a large saucepan and bring to the boil over a medium heat, stirring occasionally to make sure it doesn’t catch on the bottom. Once it's reached boiling point, reduce the heat but keep the toffee mixture at a steady boil, stirring to prevent sticking. Boil for about 20 mins until the toffee turns a deep caramel colour or reaches 118 degrees C (hard ball stage on a cooking thermometer). Keep your nerve: the toffee should be a fairly dark caramel colour.
Remove the pan from the heat and pour the toffee into the greased tin. Leave until just cool enough to handle. Butter or oil your fingers and pull the toffee apart until it becomes shiny and golden in colour. It is now ready to use.
Twist the toffee into a 2 cm thick rope and cut it into small pieces. These can be used to make into mini toffee apples or to taken down to the bonfire. Wrap in cling-film or cellophane if not using immediately.