This toffee is a reminder for retired Langley Advance editor, and his wife Donna, of a woman Bob Groeneveld never met.
It reminds them, every Christmas, of Donna’s mom. She made Christmas toffee every Christmas for the Moores’ household.
“It’s incredible!” said Groeneveld.
“I miss her, too, although I never met her. Nearly everything I’ve heard about her has been endearing to me. By all accounts, we would have got along famously. Sadly, cancer took her just a short time before I met Donna.”
He offered a warning about her toffee, nevertheless: “Steer clear of it if you have loose fillings. Indeed, if you have loose teeth, it will probably pull them right out of your head. But it is delicious.”
500 ml white sugar
500ml white corn syrup
300ml Eagle Brand evaporated milk
250 ml butter (or hard margarine)
Combine ingredients in saucepan.
Heat to a slow boil.
Maintain simmer to hard crack stage (150C or 300F).
This can usually take more than an hour.
Test occasionally by dropping some into ice-water.
When hardened toffee bit breaks when quickly bent, remove batch from heat.
Pour into a shallow pan.
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