On 2010-12-28, Miche > wrote:

> What use would "real" English toffee have for corn syrup, which is a
> very unusual ingredient in England?

I'm not sure, either. OTOH, I have to suspect they (whomever they
might be) solved this problem long ago. I know many classic sugar
recipes were meant to be cooked in a solid copper pot, which allegedly
prevents sugar crystalization.

nb