Instructions: In a large heavy-bottomed saucepan, bring sugar, butter, vinegar and water to a boil.

Boil until the color changes and then start testing by dropping the mixture by drops into a teacup or glass of iced water. When a firm ball is produced

(test by feeling) toffee is done. Or cook to 290 F (147 C) on candy thermometer. Spoon immediately into small candy molds.

Decorate with cherries and nuts.

Makes about 24.

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