Recipes for Mackintosh-style toffee only take a few ingredients but require candy-making techniques. Mackintosh toffee is a Canadian sweet that is halfway between the hardness of English toffee and softness of American toffee.
One recipe for making Mackintosh toffee calls for greasing an 8-inch cake pan. Soften 1/4 cup butter in a heavy saucepan. Once the butter's softened, stir in 1 11-ounce can of condensed milk, 1/4 cup corn syrup and 1 1/4 cups packed brown sugar.
Cook the mixture on medium high heat while stirring constantly. Bring to a boil. Use a candy thermometer to gauge when the mixture is 260 degrees Fahrenheit. Keep stirring while gauging the temperature. Once the candy is at the right temperature, pour it quickly into the greased pan. Allow it to cool completely.
Another recipe calls for using 2 cups brown sugar, 1 cup butter and 4 tablespoons golden corn syrup. Mix the ingredients together, and bring to 250 degrees Fahrenheit. Add 1 tablespoon vanilla, and keep boiling until the mixture reaches 280 degrees Fahrenheit. The other steps remain the same.
Mackintosh toffee dates back to 1890. Candy maker John Mackintosh opened a shop in Halifax, Canada. He designed a unique toffee to make his shop distinctive. Mackintosh toffee is known for being hard at first but softening quickly as it's chewed. The toffee disappeared from stores for a while, but it has since returned as of 2015.