Peanut Toffee
You will need 2 breakfastcups of sugar, 1 tablespoon of vinegar, ¥2 cup of water, Y20z. of butter, and a pinch of cream of tartar. Put all into a saucepan, and stir till dissolved. Boil quickly without stirring, until a little will crack when dripped into cold water. Pour over peanuts, walnuts, almonds or raisins on a buttered plate. While on the subject of toffee, let | me give you the recipe for Wonder |
Toffee. I am told that it is indeed wellnamed. Two ounces of honey, lb. of butter, %4lb. (1 breakfastcup) of treacle, 1 cup of milk, and 3 cups of sugar. Stir until melted, and then boil briskly without stirring until it sets when tried in water.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400405.2.51.4.5
Bibliographic details
New Zealand Listener, Volume 2, Issue 41, 5 April 1940, Page 45
Word Count
121Peanut Toffee New Zealand Listener, Volume 2, Issue 41, 5 April 1940, Page 45
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