London Candy

1 pint treacle or golden syrup

1/4 teaspoon of cinnamon

1 teaspoon ground ginger

Grated rind and juice of half a lemon

Method: Butter the sides and bottom of an enamelled saucepan, pour in the treacle, add the other ingredients, and boil gently, stirring all the time. In 10 minutes drop a little on a buttered plate. If it hardens pour the remainder out at once on to previously buttered plates. When it is slightly cool rub the hands with butter, cut thin strips of it, and draw it out, then twist lightly and continue to work in this way until it hardens and becomes a light golden colour.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.89.

Toffee

2 cups sugar, 1 cup water, 2 tbsp. vinegar, 1 cup almonds (not blanched). Boil fast until it pops 9 times.

G.Kelly.

*

Does not always pop nine times, so cook for approx 20 mins., without stirring.

Miss Coralie Kelly.

Source: Urania Methodist Guild Cookery Book. Book II. (1965), p.81.

Nine Pop Toffee

1 cup almonds (with skins on)

1 cup water

2 cups sugar

1 tablespoon vinegar

Method: Put all ingredients into saucepan and boil moderately for 1/2 an hour. Don't stir at all. When almonds pop 9 times, remove from stove and pour into a well buttered dish. Let set and break into pieces. Delicious.

Source: contributed by Mrs. G. Cobbledick, A.C.H. Coonalpyn Auxiliary in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.49.