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Creamy Toffee

The Scots, as we have noted previously, are famous, indeed infamous, for having a sweet tooth. This is sadly reflected in both dental and heart problems but does not stop Scots 'soukin awa' on all types of sweeties. The Border towns are particularly famous for having their own local brand of sweets - Hawick for Hawick Balls; Jedburgh for Jeddart Snails; Peebles and Galashiels for Soor Plooms; if we take back the town of Berwick, then Berwick Cockles can be enjoyed again; and Moffat gives us Moffat Toffee. Melrose, in the past, gave as Coltart's Candy ( pronounced Coolter ) which is still remembered in a song written by Robert Coltat ( an early form of advertisement ! ) himself. The chorus of 'Coulter's Candy' goes -
                            'Ally bally, ally bally bee,
                            Sittin' on yir mammy's knee,
                            Greetin' for anither bawbee,
                            Tae buy some Coulter's Candy.'
Melrose based Robert Coltart was a colourful travelling man whose famous candy attracted bairn as if he was a Scottish Pied Piper. The candy was aniseed-flavoured but the recipe and custom seem to have been lost following Coltart's death in 1890. The recipe for Coltart's Candy might no longer be available but we are able to provide a splendid recipe for Creamy Toffee which will delight bairns of all ages!
Creamy Toffee
Ingredients : Half-pound sugar; quarter-pound margarine; 4 tablespoons syrup; 1 small tin condensed milk
Put sugar, margarine and syrup in pan, heat until melted, then add condensed milk, bring to boil, stirring all the time. Keep stirring for 20 minutes after it comes to boil. Test ball in cold water and pour into greased tin.

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