Title: English Toffee
Categories: Desserts, Candies, Londontowne
Yield: 1 Servings

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

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

From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip