Everton Toffy
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a shallow vessel, melt together one pound of brown sugar and one-quarter of a pound of butter.
- Stir well together for fifteen minutes, or until the mixture becomes brittle when dropped in water.
- Lemon or vanilla flavoring should be added before the cooking is complete.
- Butter a flat plate, pour the toffy on it to cool, and when partly cold, mark it off in squares with a knife;
- it can then be easily broken.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon