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Ingredients
- 2 3/4 cups sugar
- 1 1/4 cups molasses
- 2 tablespoons cocoa
- 3 tablespoons butter
- 2 1/4 cups cream
Method
- Lightly oil an oblong pan.
- Combine all ingredients in a large heavy saucepan. Cook over low heat until it reaches 250F or soft ball stage (when mixture forms soft balls when dropped into cold water).
- Pour into the oiled pan and cool slightly, then cut into small squares with a sharp oiled knife. This is not a hard toffee, unlike English toffee.
- Wrap individual pieces in wax paper.
