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    I want to make some hard toffee but dont have a recipie?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I want to make some hard toffee but dont have a recipie?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I want to make some hard toffee but dont have a recipie?),it will help you,my kids.



Answers:
Bonfire Toffee
Ingredients
1 lb sugar - preferably Demerara
1/3 pint water
1 ? ozs butter
2 level tablespoons golden syrup
1 teaspoon vinegar


Method
1. Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has disolved.

2. Bring to the boil and cook until the mixture reaches the 'hard crack' stage, 290 degrees F. To test for the hard crack stage drop about half a teaspoon of the mixture into a cup of cold water, if it is hard then it is done, if still soft and chewy cook for a little longer and test again.

3. Pour into oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set. Break when completely set.

Variations 1 Use black treacle instead of golden syrup 2 Add peanuts or chopped mixed nuts.


Definitions:-
Hard crack stage: A term used in connection with making sweets to determine the temperature of a sugar and water syrup.

To boil: cook a liquid at a temperature of at least 100°C.

To disolve: to add a solid to a liquid and to stir or heat it until the solid becomes an integral part of the liquid.

Other Answers:
1# butter
2T lemon juice
2C sugar
2/3C brown sugar
1t salt
2/3C meyers rum
1t baking soda sifted
In a heavy bottom pot melt the butter and lemon juice. swirl to coat the sides. while melting, mix the sugars. using a vegetable spray, prepare a sheet tray with parchment. Once the butter is melted add sugars and stir with a wooden spoon. when boiling, add the rum but be careful of splatters. continue to stir until it reaches 286 Far...add the baking soda. pour onto the pan and let cool...done!
English Toffee

1 lb. butter
2 c. sugar
2/3 c. water
2 T. white corn syrup
1/2 tsp salt
Toasted ground pecans
1 lg. milk chocolate bar ground

Very lightly butter a jellyroll pan. Boil 1st 4 ingredients to 265 degrees. Spread into pan.Let cool slightly and sprinkle pecans and chocolate on top. Put in freezer to harden then bang pan to crack apart.
In a heavy, large sauce pan bring 1 cup butter or margarine and 1 cup brown sugar to a boil. Stirring constantly boil over medium heat for 10 minutes.
pour into a 13X9 pan that has been buttered and sprinkled with 1 cup chopped nuts
sprinkle with 1 cup semi sweet chocolate chips and spread them over the top
Let set at room temperature until hardened or put in the fridge for 30 minutes
Break into pieces and enjoy


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