Ingredients

2 cups sugar
8 tablespoons of butter
1/2 teaspoon vanilla extract (or imitation)
1 1/2 cups water

Directions

In a medium saucepan, mix all ingredients and melt over medium heat until sugar is completely dissolved. Without further stirring, boil until mixture reaches the soft-crack stage at 290 degrees. (Note: For Utah's higher altitude, the soft crack stage is at about 280 degrees.)

Pour mixture into a greased or buttered 9-by-12-inch pan and let cool until almost firm to the touch. Score surface into 2-inch squares with a sharp knife, but do not cut through completely. When cool, break into pieces (this should be easier if toffee was properly scored). Makes 1 1/4 pounds of toffee.