Ffani (Toffee) is a traditional Cymric (Welsh) recipe fora classic pulled toffee made from brown sugar, water, vinegar, butter and peppermint oil. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Toffee (Ffani).
500g o siwgr coch, meddal
llond cwpan mawr o ddŵr oer (300ml)
llond dwy lwy de o finegr
talp o ymenyn
ychydig ddiferion o olew mintys poethion
Dull:
Cyfunwch y cynhwysion (ac eithrio’r olew mintys poeth) mewn sosban haearn bwrw, eu troi’n gyson, a’u berwi’n ofalus am ryw bymtheng munud.
Codi ychydig o’r cymysgedd i lond cwpan o ddŵr oer ac os bydd yn caledu ar unwaith gan ddisgyn i waelod y cwpan bydd y cyfan wedi berwi i’r ansawdd priodol.
Arllwyswch y rhan fwyaf o'r gymysgedd allan ar fwrdd llechen neu faen wedi’i iro’n dda ag ymenyn, gan gadw rhyw gymaint ohono’n weddill yn y sosban mewn lle cynnes. (Dylid cadw hwn rhag caledu.)
Irwch eich dwylo ag ymenyn a thynnu’r hyn sydd ar y maen cyn gynted ag y gall dwylo oddef ei wres. Ychwanegwch ychydig o’r olew mintys ato wrth ei dynnu a pharhau i’w dynnu nes y daw i’r un lliw â hufen.
Ei osod yn stribedi hir, gwastad (tua 2cm o led) ar y bwrdd, ac arllwys y taffi brown, sydd yn weddill yn y sosban, yn llinell denau ar ganol pob stribed.
Torrwch y stribedi’n ddarnau bychain cyn iddynt galedu.
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English Translation
Ingredients:
500g soft, brown sugar
one large cupful cold water (300ml)
2 tsp vinegar
knob of butter
a few drops of peppermint oil
Method:
Combine the ingredients (except for the peppermint oil) in a cast iron saucepan over a moderate heat, and boil, stirring continuously, for fifteen minutes.
Test a teaspoonful of the boiling mixture in cold water and if it hardens immediately remove the mixture from the heat.
Pour out the bulk of the mixture on to a greased slab or dish but retain a small amount in the saucepan. (Keep this in a warm place to prevent it from hardening.)
Grease both hands with butter and ‘pull’ the toffee while it is hot, as quickly as possible, adding a few drops of the oil of peppermint while pulling. Continue pulling until a creamy colour is attained.
Place in long, flat strips, about an 2cm wide, on the table and pour the toffee that was retained to form a thin brown line along the centre of each strip.
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