• 2 pounds sugar
  • 1 tin sweetened condensed milk
  • 2 pounds of butter


In a large heavy saucepan, slowly bring the mixture to a rolling boil and stir CONSTANTLY with a wooden spoon for 15 minutes. Then remove from the heat and beat furiously with the same spoon for an additional 20-25 minutes (sounds easy doesn't it ?). This is where you need a very strong forearm because there should be no slacking. After it has become quite stiff, empty the mixture into a baking tray with a 1/2-inch lip and spread evenly. Before it sets fully, you can score some lines or just let it set "till the next day", if you can wait that long, that is. Break into pieces and wrap in grease proof paper.

Enough toffee to last for ages.

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Submitted 6/13/05.
Source: Bernard McPhillips-Oxford Place B&B
Submitted By: Eileen Werth
Scottish Toffee (Tablet)