Title: English Toffee Candy
Categories: Candy Dessert
Yield: 1 Servings

1	c	Sugar
3/4	c	Corn syrup; light brown
3/4	c	Cream; thin
1/8	ts	Salt

Cook, stir until sugar is dissolved. Cook until firm ball in cold water or 244 F. Add 1 1/2 T. butter and 1/2 t. vanilla. Pour in thin layer on greased slab. While warm, mark in squares. Wrap in paper when cold.

Source: Mrs. J. F. Guiler, Noble County, OH

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