2 cup sugar
1 cup butter
2 tbsp vinegar
1/4 cup safeway gourmet golden syrup
1/4 cup water
A Recipe for
English Toffee
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| Tom Jones and Harvey Schmidt |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This Recipe for English Toffee is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for English Toffee from the recipe cookbook of Recipes-to-go (Dessert)
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
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All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
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Food Tip |
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
English Toffee Recipe brought to you by Recipes To-Go