Title: Mixed Toffees
Categories: Candies
Yield: 24 Servings

4 1/2 c Sugar
1 c Butter
1/4 c White vinegar
4 tb Boiling water
Glace' nuts and cherries for
-decoration

In a large heavy-bottomed saucepan, bring sugar, butter, vinegar and water
to a boil.

Boil until the color changes and then start testing by dropping the mixture
by drops into a teacup or glass of iced water. When a firm ball is produced
(test by feeling) toffee is done. Or cook to 290 F (147 C) on candy
thermometer. Spoon immediately into small candy molds.

Decorate with cherries and nuts.

Makes about 24.

Source: Gifts From The Pantry By Annette Grimsdale

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini