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Scottish Toffee

2 cups Sugar
1 cup Butter
2 tbsp Vinegar
1/4 cup golden syrup
1/4 cup Water
Combine all ingredients in large saucepan.
Bring to a boil, stirring until all dissolved,
then boil without stirring until the mixture is dark golden.
Test by spooning a few drops into a cup of cold water.
The toffee is done when it hardens at once into a crisp ball.
Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.
When toffee is tepid, score into squares,
and when cool break with a hammer and store in an airtight container.
Makes about 1.5 pounds.

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