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Hard slab toffee made with golden syrup and dark sugar.
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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 an d stir over a steady heat until the sugar has dissolved.
Bring to the boil and cook until the mixture reac hes 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 all ow 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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