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Ton-Tongue toffee just for you, though we promise it's been anti-jinxed to keep your tongues small! (Many thanks to Rachel for this recipe!)
Ingredients:
- 2 cups sugar
- 8 tablespoons of butter
- ½ teaspoon vanilla extract (or imitation)
- 1½ cups water
- Additionally, a candy thermometer is required
Directions:
Step 1: In a medium saucepan, mix all ingredients and melt over medium heat until sugar is completely dissolved.
Step 2: Without furter stirring, boil until mixture reaches 290°F on your candy thermometer.
Step 3: Pour mixture into a greased or buttered 9"x12" pan and let cool until almost firm to the touch.
Step 4: Score surface into 2" squares with a sharp knife, but do not cut completely.
Step 5: When cool, break into pieces (this should be easier if toffee was properly scored).
Step 6: Enjoy! Makes 1¼ pounds of toffee.
 
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