Posted On December 24, 2010

Filed under Candies

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4 oz. Stork marg.

4 tbsp. Golden syrup

4 oz. Gran sugar (4 rounded tbsp.)

Grease a 6 or 7 inch square shallow pan. Place all ingred. in a large saaucepan.

Dissolve sugar slowly over a low heat. Bring to the boil and boil rapidly at 250deg. For 5-7 min. until a little of the mixture when dropped into cold water, forms a hard ball. Allow bubbles to subside. Then pour into prepared tin. Mark into squares when nearly set. Break apart when cold.

Makes about 36 squares of Toffee.