English Toffee
Ingredients
450g brown sugar.
350g salted butter.
1 teaspoon malt vinegar.
150ml water.
Method
Put all ingredients into a very large pan and slowly bring to the boil over low heat for about 10-15 mins stirring occasionally (if you use to high heat the toffee will burn. When sugar has completely dissolved, turn heat up (not full) and insert cooking thermometer and let mixture bubble stirring only very occasionally until temp reaches 250F or 130centigrade - about 10 minutes.
Pour into an oiled baking tray.
Allow to set, turn toffee out and bash with a hammer or rolling pin.
*Note: If you don't have a cooking thermometer, test by dropping a teaspoonful onto a saucer of cold water. It if sets immediately into a soft pliable ball it is ready.
Enjoy!