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Glasgow Toffee

The Scots are noted for their sweet tooth and their skill in sweetie-making. Sweetie wives used to make their own sweets and sell them in the streets and markets. Since sugar was one of Glasgow's major imports and sugar-refining an important industry in the area there were plenty of sweets available and many local varieties developed.

In the latter half of the nineteenth century a local character, known as Ball Allan - The Candy King of Glasgow, made a variety known as Cheugh Jeans. Cheugh means 'chewey' and they were of many different flavours: clove, cinnamon, peppermint, ginger. This chocolate variety was very popular, and it is certainly cheugh.

4 oz butter (125 g)
4 oz white sugar (125 g)
4 oz brown sugar (125 g)
Quarter pt milk (150 ml)
6 oz golden syrup (175 g)
1 and a half oz plain chocolate (75 g)
Half tsp vanilla essence

Melt butter in a large pan and then add sugar, milk, syrup and chocolate, broken in pieces. Heat up gradually to dissolve the sugar and then bring to the boil. Boil rapidly, stirring all the time till it reaches 250°F/130°C or until some of the toffee forms a hard ball when tested in a cup of cold water. Remove from the heat and let it settle.
Add the vanilla and pour into a shallow tin. Leave till it is almost set before cutting. Wrap in wax paper.

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