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English Toffee

2 cups granulated sugar
1 cup butter
2 tablespoons white distilled vinegar
1/4 cup pure maple syrup
1/4 cup water

1. Combine sugar, butter, vinegar, maple syrup, and water in a heavy saucepan. Bring to a boil, stirring until the sugar is dissolved; then boil without stirring until the mixture is dark brown to the hard ball stage. The toffee is done when it hardens at once into a crisp ball when dropped into cold water.
2. Remove from heat and pour onto a large greased baking sheet, spreading mixture to about 1/4-inch thick.
3. While still soft, score into squares, and when cool break into pieces.

Makes 36 pieces.