mmm I really liked this one. It was very much like a famous
Toffee bar you can purchase on the store shelves here. It was a devil to cut after
making it though, so I just make it for special occasions now, or pour it into the bottoms
of muffin tins, so that each piece is a certain size around.
2 c. brown sugar
1/2 lb. butter
3/4 c. golden corn syrup
1 300 ml tin Eagle Brand Sweetened Condensed Milk
Bring to boil in heavy pot (MEDIUM Heat). Boil hard, stirring constantly
until toffee threads in cold water (about 20 minutes). Pour onto buttered baking
sheet. Cool. turn sheet upside down and break into pieces. Nuts may be
added to pan before toffee is poured.
