About this recipe:"I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves them!"
400g caster sugar
200g dark brown soft sugar
350g golden syrup
250ml evaporated milk
475ml whipping cream
1 1/4 teaspoons vanilla extract
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Method Prep:10min › Cook:20min › Extra time:30min › Ready in:1hr
Grease a 30x40cm tin.
In a medium-sized pot, combine sugar, brown sugar, golden syrup, evaporated milk, whipping cream and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 120 C, remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared tin and let the mixture cool completely. When cooled, cut the toffee into small squares and wrap them individually in greaseproof paper for storage.
Delicious toffee! I had a problem at first with the mixture burning when cooking because I was raising the heat too quickly. Be very patient when making it and let the temp rise very slowly so it doesn't burn. - 19 Dec 2010