English Toffee (Morton) Recipe

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English Toffee (Morton) Ingredients

2 cup sugar
2 tbsp vinegar
1/4 cup water
1 cup butter
1/4 cup safeway gourmet golden syrup

A Recipe for
English Toffee (Morton)

The west wasn't won on salad.
ND Beef Council, billboard advertisement, 1990

The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

This English Toffee (Morton) recipe is one of many in our Dessert Category.

Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
Samuel Butler

This Recipe for English Toffee (Morton) is one of thousands in the Recipes-to-go Dessert Cookbook.

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

English Toffee (Morton) Recipe
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Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
Fran Lebowitz

The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

This is a recipe for English Toffee (Morton) from the recipe cookbook of Recipes-to-go (Dessert)

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

English Toffee (Morton) recipe - a tasty recipe for you to add to your collection!
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
Emily Post

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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
Voltaire

Avoid fruit and nuts. You are what you eat.
Jim Davis

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Life is uncertain. Eat dessert first.
Ernestine Ulmer

English Toffee (Morton)

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
Luigi Barzini, 'O America' (1977)

English Toffee (Morton) 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 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

Serves: 1

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English Toffee (Morton) Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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