About this recipe:Toffee has had a very long history in Wales and was in some areas a traditional part of Christmas and New Year's when family and friends would gather and make toffee together.
1.35kg soft brown sugar
150ml boiling water
225g salted butter
2 tablespoons lemon juice
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Method Prep:10min › Cook:45min › Ready in:55min
Grease a large flat baking tray or slate.
Combine the sugar and water in a saucepan and stir over a medium heat for 30 minutes until the sugar dissolves. Remove from the heat and stir in the butter and lemon juice. Return to the heat and boil the mixture for 15 minutes without stirring.
Carefully drop a small amount of the toffee into a glass of cold water. If it hardens immediately and leaves the water clear, it is ready.
Pour into the prepared tray and allow to cool to handling temperature, then butter your hands and pull and twist the toffee into strands and shapes while still warm. Set aside on sheets of greaseproof paper to cool completely.
You should make toffee in a non stick saucepan, or at least a saucepan that is not your pride and joy. Making toffee requires that the toffee be boiled and not stirred, which can result in a bit of a burned layer on the base of the pan.