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Liverpool Toffee or Peggy's Leg

Sweets

Strips of light and dark treacle toffee rolled, pulled and twisted together and sliced into chunks (British Food Trust, etc)


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

1lb brown sugar
1lb black treacle
1lb brown treacle (syrup)
12 oz lard
4 tbs vinegar
1 tsp ground ginger
1 tsp baking soda (bicarbonate of soda)

Melt all the ingredients together very slowly, without stirring, on the hob. After a few hours give it one stir and allow to boil until it is ready to set hard. This will take about 15 minutes. Pour half into a well buttered tin and put a small teaspoonful of baking soda into the pan and stir this toffee until it rises white. Pour this light toffee onto the dark and roll it all together while hot then pull it out and twist, cutting off lengths as you like. If you like a good hot toffee you may add a teaspoonful or less of oil of peppermint as you add the ginger.




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