Step 1: Lightly oil an oblong pan. One that can hold 4 cups at the thickness you want.
Step 2: Combine all ingredients in a large heavy saucepan. Cook over low heat until it reaches 250F or soft ball stage (when mixture forms soft balls when dropped into cold water).
Step 3: Pour into the oiled pan and cool slightly, then cut into small squares with a sharp oiled knife. This is not a hard toffee, unlike English toffee.
Step 4: Wrap individual pieces in wax paper. Makes 2 lbs. of toffee.
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