Toffee Recipe (makes one batch), the toffee is made a day or so before (providing you have a good hiding spot).

Food Ingredients:  4 cups granulated sugar, 1/3 cup light corn syrup, 1 cup water, 1 lb. butter, 1 teaspoon salt, 1 teaspoon vanilla extract
Other needs:  candy thermometer, cookie sheets (2 large sheets greased and ready) and set on wood or other trivet type thing underneath, pastry brush (that can withstand 300+ degrees), cold water (for pastry brush), rubber spatula (a good one that can withstand heat).

Mix the sugar, corn syrup & water in a 3 quart saucepan and bring to a boil. Wash down the sides with a pastry brush cold water (get used to that!) and insert thermometer and be prepared to stir it while it boils to 280 degrees.

At 280 degrees, stir in the butter (at room temperature) and be careful it doesn’t sputter up at you! Mix it vigorously so it blends in and heat again to 315 degrees when you will add the salt. Wash the sides down and don’t stop stirring.  After the salt is added, continue to stir to 320 degrees (but no higher) and immediately move from the heat and pour into pre-prepared cookie sheets.  Be sure your cookie sheets were ready and on trivets (or I use my wooden cutting board) to absorb the heat and don’t ruin your countertop (you’re welcome!).

While the toffee is hot, I score squares to help me break into pieces after it is completely cooled.  Break it up into candy sized bites storing in an airtight container to allow to ‘age’.  After a day or so, the toffee will melt in your mouth and break away easily at a bite.  Keep husbands and especially children away from finished candy at all times as this will greatly reduce the quantity of finished product!  Give priority pickings to those who help stir at 1/2 or more at a time!