English Toffee



1+3/4 cups (450 ml) sugar

1/8 tsp (0.5 ml) cream of tartar

1 cup (250 ml) heavy cream

1/2 cup (125 ml) butter

1 tsp (5 ml) vanilla extract



Combine the sugar, cream of tartar, and the cream in a heavy saucepan

and bring to a boil over high heat. Boil for 3 minutes, stirring

constantly. Add the butter and cook, stirring occasionally, until it

reaches the soft-crack stage (270F, 130C). The syrup should be thick

and light golden brown. Remove from the heat and add the vanilla.

Spread on a buttered baking sheet and allow to cool. Cut into squares

when cool. Makes about 1 1/2 lbs (700 g).



Bon appetit from the Chef and staff at World Wide Recipes