Ton-Tongue Toffee

Ton-Tongue Toffee

Ton-Tongue Toffee just for you, though we promise it's been anti-jinxed to keep your tongues small!
Course Confections
Cuisine British
Servings 1 pound


  • 2 cups sugar
  • 8 Tbsp. butter
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups water


  • In medium saucepan, mix all ingredients and melt over medium heat until sugar is completely dissolved.
  • Without further stirring, boil until mixture reaches 290°F on a candy thermometer.
  • Pour mixture into a greased 9" x 12" pan and let cool until almost firm to the touch.
  • Score surface into 2" squares with a sharp knife, but do not cut through completely. Allow to cool completely.
  • When cool, break into pieces (this should be easier if toffee was properly scored).