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Celebrate St Andrews Day with Irn Bru infused Scottish toffee
To infuse the toffee, I'm going to make my own flavour syrup by boiling down a bottle of Irn Bru into a syrup.
Simmer for around 20 minutes until the soda has reduced into a thick syrup and then remove from the heat.
In a slightly larger pan, head the condensed milk, soya milk, butter and brown sugar.
Stir until all the sugar has dissolved and the mixture has started to bubble.
Pour in the Irn Bru syrup.
Bring to the boil and then simmer for around 15 minutes until the mixture reaches 118'C.
Pour the mixture into a tin lined with baking paper.
Sprinkle with orange and blue sprinkles and leave to harden.
Cut into cubes.
Serve with a nice glass of Irn Bru.
Cook along with #CookingSuperstar Jane from Botanical Bakery