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.