1 lb sugar, preferably demerara
1/3 pint water
3 Tbsp (1 1/4 oz) butter
2 level tablespoons golden syrup (substitute light corn syrup)
1 teaspoon vinegar
1/3 pint water
3 Tbsp (1 1/4 oz) butter
2 level tablespoons golden syrup (substitute light corn syrup)
1 teaspoon vinegar
method
1. Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved.
2. Bring to the boil and cook until the mixture reaches the 'hard crack' stage, 290 degrees F. To test for the hard crack stage drop about half a teaspoon of the mixture into a cup of cold water, if it is hard then it is done, if still soft and chewy cook for a little longer and test again.
3. Pour into oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set. Break when completely set.
2. Add peanuts or chopped mixed nuts.
2. Bring to the boil and cook until the mixture reaches the 'hard crack' stage, 290 degrees F. To test for the hard crack stage drop about half a teaspoon of the mixture into a cup of cold water, if it is hard then it is done, if still soft and chewy cook for a little longer and test again.
3. Pour into oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set. Break when completely set.
variations
1. Use black treacle instead of golden syrup.2. Add peanuts or chopped mixed nuts.
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