Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 4½ cup | Sugar |
| 1 cup | Butter |
| ¼ cup | White vinegar |
| 4 tablespoons | Boiling water |
| \N \N | Glace' nuts and cherries for decoration |
In a large heavy-bottomed saucepan, bring sugar, butter, vinegar and water to a boil.
Boil until the color changes and then start testing by dropping the mixture by drops into a teacup or glass of iced water. When a firm ball is produced (test by feeling) toffee is done. Or cook to 290 F (147 C) on candy thermometer. Spoon immediately into small candy molds.
Decorate with cherries and nuts.
Makes about 24.
Source: Gifts From The Pantry By Annette Grimsdale