The student-run newspaper of Westridge School for Girls, Spyglass strives to build community and evoke empathy through the medium of journalism. Comprised of passionate student writers, editors, designers, managers, and leaders, Spyglass is dedicated to ethical reporting that amplifies our unique voices to inform, entertain, and forge connection in the Westridge community and beyond.
What+your+toffee+should+look+like+as+it+sets.+%28%E2%80%9CHot+Toffee%E2%80%9D+by+Liz+West+is+licensed+under+Attribution+2.0+Generic+%28CC+BY+2.0%29%29

What your toffee should look like as it sets. (“Hot Toffee” by Liz West is licensed under Attribution 2.0 Generic (CC BY 2.0))

Swiss Milk Toffee

My great-grandpa created this recipe, and my grandpa continued it, making it during the holiday times when my dad was young. My grandpa was an avid baker, and he often experimented with new recipes. However, this is a simple one that is easy to whip up quickly for the holidays.

The recipe in my grandpa’s handwriting. (Margaret Pugh)

Ingredients

1 ½ cups sugar

1 cup condensed milk

4 tbsp butter (plus extra for the baking sheet)

1 tbsp corn syrup

 

Instructions

1. Mix all ingredients in a heavy bottomed saucepan. Bring to a boil.

2. Stir continuously for 20 minutes.

3. Pour in a buttered baking sheet. Place in the refrigerator to set.

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