1/8 pt. water
5 oz. butter
2 tbsp. corn syrup
12 oz. brown sugar

Place all the ingredients in a strong saucepan, bring to a boiling point, then boil gently for about 25 minutes or to 290 degrees. If a thermometer is not available, drop a little of the toffee into cold water - it should snap on being removed from the water and break, but the toffee must not become too dark. Pour into greased tin, let harden. Break it into pieces to eat.