Published Oct 08, 2010 in Candies
This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Toffee – Good
Boil fast until starts to change color:
2 c. sugar
1 c. butter
1/2 c. water
1/4 c. white corn syrup
Lower flame – stir constantly until 310° (color of medium brown sugar)
Pour on buttered pan – nuts optional
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