Toffee

Oil an 11 x 15-inch baking sheet with edges.

In heavy 3-quart saucepan, combine butter, sugar and salt.

Stir well with wooden spoon and place over moderate heat.

Bring to boil, stirring occasionally to dissolve sugar.

When mixture boils, wash down sides of pot with pastry brush dipped in water or use wet paper towel.

Continue cooking over moderate heat, stirring occasionally, but not touching sides of pan, until syrup reaches 290° on candy thermometer.

Pour mixture into oiled pan and allow to cool partially, then score toffee into squares with a knife.