| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candies | 24 | Servings | |
INGREDIENTS
| 4 1/2 | c | Sugar |
| 1 | c | Butter |
| 1/4 | c | White vinegar |
| 4 | tb | Boiling water |
| Glace' nuts and cherries for decoration |
INSTRUCTIONS
In a large heavy-bottomed saucepan, bring sugar, butter, vinegar and water to a boil. Boil until the color changes and then start testing by dropping the mixture by drops into a teacup or glass of iced water. When a firm ball is produced (test by feeling) toffee is done. Or cook to 290 F (147 C) on candy thermometer. Spoon immediately into small candy molds. Decorate with cherries and nuts. Makes about 24. Source: Gifts From The Pantry By Annette Grimsdale From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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