Categories: Candies, Londontowne 
      Yield: 1 servings 
  
      2 c  Sugar                             1/4 c  Safeway gourmet golden syrup 
      1 c  Butter                            1/4 c  Water 
      2 tb Vinegar                         
  
  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. 
  Mrs. Thomas H. Morton