Dark English Toffee

• 1 1/3 cups turbinado sugar
• 1/4 cup water
• 2 tablespoons english golden syrup
• 1 tablespoon molasses
• 7 tablespoons butter, plus more for greasing pan

1. Combine all of the ingredients in a heavy-bottom saucepan over medium heat. Heat slowly, stirring until the butter has melted and the sugar has dissolved.
2. Increase the heat and bring the mixture to a boil. Cover and gently boil for around 2 minutes.
3. Remove the cover and continue to boil, stirring occasionally, until the mixture reaches 300u0b0F on a candy thermometer; it should take 10-15 minutes.
4. Pour the mixture into a buttered 6x6-inch pan, let the toffee cool to the touch and score it into 1-inch squares. Let the toffee cool completely; turn it out onto a board, bread the toffee into pieces and warp them individually in squares of waxed paper. Store at room temperature in an airtight container.

turbinado sugar, water, golden syrup, molasses, butter

Taken from www.food.com/recipe/dark-english-toffee-336516 (may not work)