Recipe - English Toffee Candy

1 cup Sugar
Three fourths cup Corn syrup; light brown
Three fourths cup Cream; thin
1/8 teaspoon Salt

Cook, stir until sugar is dissolved. Cook until firm ball in cold
water or 244 F. Add 1 One half T. butter and One half t. vanilla. Pour in thin
layer on greased slab. While warm, mark in squares. Wrap in paper when
cold.

Source: Mrs. J. F. Guiler, Noble County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of the Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mmcandy.zip