Instructions

Put one pound brown sugar and one teacupful of cold water into a pan well rubbed with good, fresh butter.. Set it over a very slow fire, and boil until the sugar has become a smooth, thick syrup, then stir into it half a pound butter, and boil for half an hour. When sufficiently boiled, it may be tested by dropping some on a plate, and if it dries hard and can easily be removed, the toffee is ready for flavoring. For this purpose add 20 or 30 drops essence of lemon. Put the toffee into a wide, well-buttered dish. If liked, vinegar may be substituted for the water, then the lemon may be omitted.