English Toffee

Servings: 1
Ingredients:

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

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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