| 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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