Old English Toffee
|Butter||1 Cup (16 tbs) (No Substitute)|
|Light cream/Evaporated milk||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||2 Cup (32 tbs)|
Melt butter in a large, heavy saucepan over moderate heat; mix in cream and sugar, insert candy thermometer, and heat uncovered, stirring occasionally, until sugar dissolves.
Continue cooking uncovered, moving a wooden spoon across bottom of pan occasionally (but not actually stirring) until thermometer reaches 280° F. or a little mixture dropped in ice water separates into firm but not brittle strands.
Remove from heat, let bubbling subside, add vanilla, and stir only to blend.
Pour into a well-buttered 8"x8"x2" pan and cool 10 minutes—candy should be hardening but still plastic.
Turn onto a foil-lined board and score in 1" squares.
Cool to room temperature, break into squares, and wrap each in foil, cellophane, or wax paper.