Prep 30 mins
Cook 10 mins
This recipe is different than the others posted here as it uses molasses instead of corn syrup, giving it a richer and totally different flavor. I imagine you could add almonds to this and it would be super good!
- Lightly oil an oblong pan.
- Combine all ingredients in a large heavy saucepan. Cook over low heat until it reaches 250F or soft ball stage (when mixture forms soft balls when dropped into cold water).
- Pour into the oiled pan and cool slightly, then cut into small squares with a sharp oiled knife. This is not a hard toffee, unlike English toffee.
- Wrap individual pieces in wax paper.