I have been looking for this recipe for years. I remember having it at a friend's home one Christmas when I was about 10. I made this as soon as I found it, as soon as I could cut and taste it, I was 10 years old again. Easy to make, just have to have patience for it to get "just right".
an easier conversion for recipe in metric (europe) is quarter cup butter and one and one eighth sugar.
workd for me. also make sure you cool and stir it long enough.. and beat it a littel with spoon before putting it in dish.
it is not supposed to be hard but also not runny. just smoothy creamy toffee. yum
I'm very disappointed, it's been 3 hours and the toffee mixture is mushy! Hopefully by sticking it in the frige, it will harden. My son is suppose to bring this to school tomorrow!