Ingredients and Weight:
- Golden syrup: 400g (14oz)
- Caster sugar: 200g (7oz)
- Butter: 100g (3.5oz)
- Condensed milk: 397g (14oz)
- Digestives biscuits, crushed: 200g (7oz)
- Scottish shortbread, crumbled: 150g (5oz)
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Line a 20x30cm (8x12in) baking tin with parchment paper.
- In a large saucepan, combine the golden syrup, caster sugar, and butter. Heat over medium heat, stirring constantly, until the sugar has dissolved.
- Bring to a boil and cook for 2 minutes, stirring occasionally.
- Add the condensed milk and bring back to a boil. Reduce heat to low and simmer for 10 minutes, stirring constantly.
- Remove from heat and stir in the crushed digestives and crumbled shortbread.
- Pour the mixture into the prepared baking tin and smooth the top.
- Allow to cool and set for at least 4 hours before cutting into squares.
Nutritional Information:
(Per serving)
- Calories: 450
- Fat: 24g
- Saturated fat: 15g
- Sugar: 50g
- Sodium: 100mg
Dish Characteristics:
- Rich and gooey
- Sweet and buttery
- Scottish-themed
- Easy to make
- Perfect for a special occasion
User Comments:
- "This toffee was absolutely divine! The perfect balance of sweetness and buttery richness."
- "I love the Scottish touch with the shortbread and digestives. It made it a really unique dessert."
- "So easy to make and so delicious! I'll definitely be making this again."
Special Precautions and Tips:
- Be careful not to burn the sugar mixture. If it starts to caramelize, remove it from the heat and stir vigorously.
- Allow the toffee to cool completely before cutting into squares. This will prevent it from sticking and crumbling.
- Store the toffee in an airtight container in the refrigerator for up to 3 days.
