English Cream Toffee
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Serves/Makes: 12
Ready in: 30-60 minutes
- 2 cups brown sugar
- 1/2 pound butter
- 3/4 cup golden syrup
- 1 can sweetened condensed milk
Bring to boil in heavy pot. Boil hard, stirring constantly until toffee threads in cold water (about 20 minutes). Pour onto buttered baking sheet. Cool. Turn sheet upside down and break into pieces. Nuts may be added to pan before toffee is poured. Cook's Notes: I really liked this one. It was very much like a famous Toffee bar you can purchase on the store shelves here. It was a devil to cut after making it though, so I just make it for special occasions now, or pour it into the bottoms of muffin tins, so that each piece is a certain size around.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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