Helensburgh Toffee

Helensburgh Toffee is a traditional Scottish recipe (associated with the town of Helsenburgh on the Clyde) for a classic sweet (candy) made from a mix of butter, sugar, golden syrup and condensed milk boiled until thick and nearly setting that's flavoured with vanilla extract. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Helensburgh Toffee.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Makes:

16–20

Rating:

Tags : Milk Recipes Scottish Recipes

This is a toffee originating in the town of Helensburgh on the Clyde which has more the consistency of a thick fudge rather than a traditional toffee.

Ingredients:

60g unsalted butter
450g caster sugar
2 tsp golden syrup
200ml condensed milk
4 tbsp milk
1/2 tsp vanilla extract

Method:

Melt the butter in a heavy-bottomed saucepan and add the sugar, golden syrup, condensed milk and milk. Heat gently until the sugar has dissolved then bring to a boil, stirring constantly. Continue to cook, stirring gently until the mixture has reached the soft ball stage (115°C on a confectioner's thermometer) then remove from the heat.

Add the vanilla extract and beat the mixture well (until thick and creamy). Pour into shallow, well-greased tins and allow to cool a little before marking into squares with an oiled knife. Leave to cool and set completely then cut into pieces and store in an air-tight container. It's easier to handle if you wrap each piece in greaseproof paper before storing.