Title: English Toffee Candy
Categories: Candy, Osg
Yield: 1 Servings

1 c Sugar
3/4 c Corn syrup; light brown
3/4 c Cream; thin
1/8 ts Salt

Cook, stir until sugar is dissolved. Cook until firm ball in cold
water or 244 F. Add 1 1/2 T. butter and 1/2 t. vanilla. Pour in thin
layer on greased slab. While warm, mark in squares. Wrap in paper when
cold.

Source: Mrs. J. F. Guiler, Noble County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of the Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mm-candy.zip