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 Hard slab toffee made with golden syrup and dark sugar.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukGolden Toffee 1lb brown sugar 1 1/2 oz butter 2 level tablespoons golden syrup 1/3 pint water 1 teaspoon vinegar Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved. Bring to the boil and cook until the mixture reaches the hard crack stage. Temperature should be 280F for this stage, when the sugar mixture breaks quite easily between your fingers. Pour the mixture into an oiled tin and either allow to set as a slab or mark in squares as the toffee becomes partially set, then cut or break when completely set.  |
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