For the Toffee
|450g||Unrefined Dark Muscovado Sugar|
|1tbsp||White Wine Vinegar|
- Butter 15cm square tin and line with greaseproof paper.
- Put all the ingredients into a heavy based saucepan and heat slowly, stirring until the butter melts and the sugar dissolves then increase the heat to bring the mixture to the boil.
- If using a sugar thermometer boil to 160°C. Or test by dropping a small amount into a glass of cold water. It is ready when a blob of toffee is slightly stretchy but breaks with pressure.
- Pour into the tin leave to set. To help break into even sized pieces mark the toffee when it is partially set. Break the toffee into pieces when completely cool.