I got this of google... google is your friend, remember?
Ingredients
5 cups Demerara sugar
3 tablespoons golden syrup
1/2 pint water
6 tablespoons butter
1/2 teaspoon cream of tartar
few drops oil of peppermint
Method
- Put all the ingredients except the peppermint oil into a heavy bottomed saucepan and bring to the boil.
- Do not stir.
- Boil rapidly for a few minutes with the lid on.
- Using a sugar thermometer, check when 290 degrees F (see temperature conversions) is reached.
- Remove carefully from the heat and pour onto a well oiled marble slab.
- Allow to cool for a few minutes and pour half a teaspoon of oil of peppermint onto the toffee.
- With oiled hands fold the toffee, when it is cool enough to handle, pulling the sides into the centre.
- Pull the toffee with hands for a few minutes and then shape into a long roll and cut off sweet sized pieces with a pair of scissors.
- When cold, wrap individual toffees in grease-proof paper.
