Best Scottish Food Glasgow Toffee

Glasgow Toffee. Glaswegians were fond of making sweets in the 18th and 19th centuries
as sugar was readily available, imported from the West Indies. The women who made these sweets and then sold them on the streets were named Sweety Wives.
4 ounces (100 g) of butter.
8 ounces (225 g) of sugar.
A half pint (150 ml) of milk.
6 ounces (175 g) of golden syrup.
2 ounces (50 g) of plain chocolate.
A few drops of vanilla essence.
Melt the butter in a saucepan.
Add the sugar, milk, golden syrup and pieces of chocolate.
Stir the mixture over a low heat until the sugar and syrup have dissolved.
Bring to the boil and boil rapidly until the point when the toffee will harden when a little is put into a cup of cold water.
The temperature should reach 250 degrees F or 120 degrees C.
Take off the heat and leave for a few minutes to cool slightly.
Beat in the vanilla essence and pour the toffee into a greased shallow tin.
Leave until the toffee has almost set then cut into squares.
The toffee should be wrapped in wax paper and kept in an airtight tin.
Best Scottish Cooking.