Bonfire Toffee

INGREDIENTS
1 lb or 500g sugar, preferably Demerara
1/3 pint water
1 ¼ or 35g ozs butter
2 level tablespoons golden syrup
1 teaspoon vinegar
PREPARATION:
• Put all the ingredients into a strong saucepan, adding the sugar and syrup gradually to avoid burning, and stir over a steady heat until the sugar has dissolved.
• Bring to the boil and cook slowly.
• To test for consistency stage drop about half a teaspoon of the mixture into a cup of cold water, if it sets hard then it is done, if still soft and chewy cook for a little longer and test again.
• Pour into oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set.
• Break when completely set then store in the fridge to keep hard and cool.
For variety use black treacle instead of golden syrup or add peanuts or chopped mixed nuts.
*Side note from me: Use a thick deep pan and remember to be careful, this stuff is literally like boiling oil, and it stays boiling hot for hours after it's poured into the tin. Also it took about 30-40 minutes when it was boiling on a low heat until it as reading but you just have to check it and test it in water, if it goes rock hard as soon as it touches the water it's done, if it's still a little gooey give it 3 more minutes and check it again (continue this until it is hard when it touches the water)