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“The most romantic weekend my husband and I ever had was when we were in Ballycastle. This is a fabulous (and delicious) reminder of that trip.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan slowly melt together all the ingredients except the baking soda. Do not stir. Boil until a drop hardens in cold water (240°F on a sugar thermometer). Stir in the baking soda. The toffee will immediately foam up as the vinegar releases the gas from the baking soda.
  2. Pour out onto a greased slab and while just cool enough to handle fold the edges towards the centre and pull repeatedly until the whole is a pale yellow colour.
  3. Allow to cool and harden in a greased tin and break into chunks with a hammer.

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