Scottish Toffee


2 cups Sugar

1 cup Butter

2 tbsp Vinegar

¼ cup golden syrup

¼ cup Water

Cooking Method

1. Combine all ingredients in a large saucepan.

2. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden.

3. Test by spooning a few drops into a cup of cold water.

4. The toffee is done when it hardens at once into a crisp ball.

5. Take off heat and pour into a flat oiled pan to make a layer about ½ inch thick.

6. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container.


Serves 1.5 pounds

For storage of leftovers and reheating,

please look at the 

food safety website.

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