1. Lightly oil an oblong pan. 2. Combine all ingredients in a large heavy saucepan. Cook over low heat until it reaches 250F or soft ball stage (when mixture forms soft balls when dropped into cold water). 3. Pour into the oiled pan and cool slightly, then cut into small squares with a sharp oiled knife. This is not a hard toffee, unlike English toffee. 4. Wrap individual pieces in wax paper. ---------------------------------------------------------------------------
Nutrition
Ingredients
