1 cup butter, cubed
1 cup sugar
1/4 cup water
1/2 teaspoon salt
1 teaspoon vanilla extract, rum flavoring or dark rum
Line an 8×8 pan with parchment paper. Set aside.
Combine butter, sugar, water, and salt in a small pot over medium heat.
Stir ingredients frequently over medium heat until mixture comes to a boil.
After the mixture comes to a boil, attach a candy thermometer. Continue to stir periodically as it thickens and darkens.
Once toffee reaches 305 (or when a drizzle of the syrup hardens and cracks in a glass of very cold water), remove from heat and stir in flavoring.
Pour mixture into the prepared pan. Allow to cool completely, about 1 hour. Break or cut into pieces.
I made this to use in my toffee macaroon matzo bars but it is tasty on its own! I didn’t use a candy thermometer but they are very useful, especially if you are new to candy making.