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This recipe was uploaded by rubbishcook
Cooking time: 20 minutes
Using a clean pastry brush, brush the inside of the pan with cold water just above the level of the mixture, then bring to the boil. Boil rapidly for 10-15 minutes or until the temperature reaches the soft crack stage or 143oC. The easiest way to test is the toffee has reached 143oC is to use a sugar thermometer. Alternatively, drop a little of the mixture into a bowl of cold water and if the syrup separates into threads which are hard but not brittle, it is ready.
Pour into the tin, cool for 5 minutes and if wished mark into squares with an oiled knife, and leave to set in a cool place (but not in the refrigerator). Or just leave to set and break up with a toffee mallet for irregular shapes pieces.