Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds.

Mrs. Thomas H. Morton

From a book of recipes compiled by members and friends of the Londontown Publik House Assembly, Edgewater, Md 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint).