Title: English Toffee
Categories: Candies, Londontowne
Yield: 1 Batch
2 c Sugar
1 c Butter
2 tb Vinegar
1/4 c 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" thick. When toffee is tepid, score into squares, and
when cool break with a hammer and store in an airtight container.
