Toffee

Toffee

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Toffee

  • 2 Cups of Sugar
  • 1 Cup of Lactofree Spreadable
  • 2 Tbsp Balsamic Vinegar
  • 1 2/5 Cup of Golden Syrup
  • 1 2/5 Glass Cold Water

Instructions

Combine all ingredients in large saucepan.

Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden.

Test by spooning a few drops into a cup of cold water.

The toffee is done when it hardens at once into a crisp ball.

Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.

When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container.