Taffy (Everton Toffee)

 

 

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Taffy (Everton Toffee)

Re-live an old Welsh custom at Christmas!

This is how families whiled away the dark hours of Christmas Eve's night.  Toffee was boiled in pans on open fires and dollops were dropped into icy cold water.  The taffy curled into all sorts of shapes -- like letters.  This was a way of divining the initials of the young unmarried family members future loves.

 

1 lb. powdered sugar 1/4 lb. butter
1 teacupful of water 6 drops of essence of lemon

Put the water and sugar into a brass pan, and beat the butter to a cream.  When the sugar is dissolved, add the butter and keep stirring the mixture over the fire until it sets, when a little is poured on to a buttered dish; and just before the toffee is done, add the essence of lemon.  Butter a dish or tin and pour the mixture on it, and when cool, it will easily separate from the dish.

Time: 18 to 35 minutes.

Makes 1 lb. of toffee.

September-December2005 issue of Dragon Tales

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