inawera horned toffee

[Simon G]

Does that work with any toffee please? I have FA Biscotti.

probably, I guess it would give it a little more of a grainy texture and depth.

You can add a little graham cracker to caramel to make it more like fudge too.

 

[zouzounaki]

looking back at that image i posted above, it does say “highland toffee dainty” in small letters on the wrappers...

 

[Simon G]

Highland Toffee Dainty .... do you think they were manufactured by the same company?

This is all quite intriguing.

looking back at that image i posted above, it does say “highland toffee dainty” in small letters on the wrappers...

.... um, yeah I realised that 2 pages back.

 

[Simon G]

lol... you kill me.


.... it's why I love you so much.

 

[zouzounaki]

there seems to be some rivalry over the origin of the dainty, then. reading this article i’m thinking mccowan’s dainty might have predated horner’s dainty dinah.

http://ourstoriesfalkirk.com/story/a-history-of-mccowans-highland-toffee-

 

[zouzounaki]

lol... you kill me.


.... it's why I love you so much.

you need to remember i’m posting between working from home!

 

[Simon G]

there seems to be some rivalry over the origin of the dainty, then. reading this article i’m thinking mccowan’s dainty might have predated horner’s dainty dinah.

http://ourstoriesfalkirk.com/story/a-history-of-mccowans-highland-toffee-

ah, I see so McCowens made a big a toffee bar, and smaller ones called 'dainty' ... which makes sense.

 

[Simon G]

and that a picture of a Highland Cow, the type of cattle he had worked with for so many years, would appear on every wrapper as a symbol.


That has to be why it's called 'horned toffee' ... nothing else makes sense.

 

[zouzounaki]

and that a picture of a Highland Cow, the type of cattle he had worked with for so many years, would appear on every wrapper as a symbol.


That has to be why it's called 'horned toffee' ... nothing else makes sense.

aye, unless it’s a typo of horner, as @knome suggested. maybe the highland toffee is known internationally. it’s good stuff if you like a chunk of sugary, buttery caramel stuff.

anyway, i would recommend this concentrate. i’m wondering if it might be the key to a recipe for tablet. it’s not far off, just needs something to dry the flavour a bit and add a different mouthfeel...

 

[andipandi]

I have Hangsen toffee, is that useless? On the plus side, apparently it's a bit like butterscotch, which I've run out of, and adding cream to the Hangsen Toffee would make it a bit more like Horned toffee?