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)
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This is a recipe for English Toffee (Morton) from the recipe cookbook of Recipes-to-go (Dessert)
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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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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