EVERTON TOFFEE

From 1922:

Two level breakfast-cupfuls sugar, 4 rounded tablespoonfuls butter, 1 large tablespoonful golden syrup, 1 ¼ gills of water. Melt the butter in a saucepan; add the water, syrup, and sugar. Bring to the boil, and boil steadily until a little of the syrup, when dropped into-cold-water, becomes crisp and brittle. This is best tested by eating a piece. Pour into buttered-tins and mark into squares when soft. When cold break it up, and store it in tins or jars with close-fitting lids.