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Easy Toffee
April 11, 2011

I have made this for years - don't let the temperature throw you off - or rather, trying to get the right temperature. When you cook the brown sugar and butter it is watery - as it heats to the proper temperature it comes together and when you can wipe your spatula across the bottom as you stir, it will separate so that you can see the bottom of the pan. It is hard to describe in typing but once you see it, you will get what I am trying to convey :)

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