English Toffee

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Title: English Toffee
Categories: Candies, Londontowne
Yield: 1 servings

2 c Sugar 1/4 c Safeway gourmet
golden syrup
1 c Butter 1/4 c Water
2 tb Vinegar

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 1/2 inch thick. When toffee is
tepid, score into squares, and when cool break with a hammer and store in
an airtight container. Makes about 1.5 pounds.
Mrs. Thomas H. Morton

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