This quite-nice toffee recipe comes through Grandma, and she got it from her friend Dot. Dot's candy was perhaps her first exposure to toffee, so she called it "Dot's candy," although it is really a traditional toffee.
1/2 lb butter
1 c sugar
2 T water
2 T corn syrup
Melt butter in large skillet over medium heat. Add sugar, water, and corn syrup. Boil, stirring constantly, until mixture pulls away from pan and desired shade of brown is reached-- it will pass a pinkish tan into an orangey tan. Darker is better (but, of course, not burnt). Pour onto buttered marble slab or into buttered pan to cool. While still warm, score into desired size and shape pieces. Break into pieces when cool. Also good poured over 5 qts corn while still golden.
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The candy needs to become tan before it is poured over popcorn. If you pour it on the popcorn while still golden the candy will not be crisp and the popcorn will be oily and sticky at the same time. I know Rebekka doesn't believe this, but I have made that mistake. Twice!
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