Pitcairn Lorli is a traditional Pitcairn Islands recipe for a classic pulled toffee made from a boiled blend of the local molasses and white sugar. The full recipe is presented here and I hope you enjoy this classic Pitcairn Islands version of: Pitcairn Lorli.
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Pitcairn Lorli is a pulled toffee made from the local Pitcairn molasses that's boiled down to a rich thickness and cooled.
Ingredients:
750ml of sugarcane molasses (treacle)
100g white sugar
Method:
In a deep pan simmer together the molasses and sugar until thick. Cook, stirring constantly for at least 30 minutes.
To test if ready drop a teaspoon of syrup in a saucer of cold water. Pick up with your fingers and try to stretch. If it stretch without breaking when it's ready.
Traditionally, the syrup mixture is poured onto a sheet of banana bark for finishing, but you can use a lightly-greased glass, marble or granite work surface or board.
Pour the hot syrup onto your chosen surface. It will thicken as it cools. Let it cool until you can comfortably pick it up with buttered hands.
Stretch the hardening syrup mixture as well and as fast as you can. The method is to stretch it, fold it up in two then stretch again. As you work the candy mixture it will lighten in colour and turn golden.
Once it starts getting too had to work, pull into long narrow strips, cut with scissors and set aside to harden completely. To quicken the hardening process you can put the pieces in the refrigerator.
