English toffee
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1 | cup | Butter |
| 2 | tablespoons | Vinegar |
| ¼ | cup | Safeway gourmet golden syrup |
| ¼ | cup | Water |
Directions
Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water.
The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about ½ inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1½ pounds. Mrs. Thomas H. Morton