---------- Recipe via Meal-Master (tm) v8.01
 
      Title: English Toffee
 Categories: Candies, Londontowne
      Yield: 1 Batch
 
      2 c  Sugar
      1 c  Butter
      2 tb Vinegar
    1/4 c  Golden syrup
    1/4 c  Water
 
  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" thick. When toffee is tepid, score into squares, and
  when cool break with a hammer and store in an airtight container.

  Yield: 1-1/2 Pounds

  Recipe by Mrs. Thomas H. Morton
 
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