English Toffee



2 cups white sugar

1/2 cup corn syrup

1 cup butter (not margarine)

2 cups cream

1 tsp. vanilla



In a dutch oven, boil together sugar, syrup, butter and 1 cup of cream

to hard ball stage (260 degrees F.). Then slowly stir in the other

cup of cream, making sure the mixture doesn't stop boiling. Cook back

to hard ball stage again. Remove from heat and stir in vanilla. Pour

into large greased cookie sheet or jelly roll pan. Let cool and cut

into small bite sized squares. Store layered between wax paper in the

refrigerator. Yields approximately 96 squares.