I reckon the key was starting early, and not cracking open a beer until everything was in the boiler 
I've never made toffee before but there's a first time for everything... all I'd say is it's a good job I'd be disolving it in the wort.... if I'd been eating it could result in a few trips to the Dentist
Started off with 500g of Sugar, although I reckon I put too much water in as it took ages to get over 100c - so bunged an extra couple of hundred grams with a pinch of Citric acid
It hit hard crack temperature then the temperature shot up, so decided to call it a day
Only problem was it set rock hard to the greaseproof paper, so had to wash it off
Do you know what it is yet?
Mashed in slightly high, but close enough I reckon
Mashed out after 90 mins - temerature had hardly moved
Checked pH with temperature compensating meter - almost bang on! I only checked the calibration a few week ago so should be reasonably accurate
If I get this sort of head on the finished pint, I'll be well pleased - Glad I boiled up the last couple of litres of spargings with the Toffee in a pan first - took ages to dissolve - I reckon if I'd thown it directly into the boiler, would have wrecked it
Transferred to fermenter and sprinkled on to 6g packets of Muntons Premium Gold - the yeast got to work almost instantly
Good colour, goot cold break, and starting gravity bang on
A good day all in all
I think if I did it again, would avoid the "hard crack" and try yo make it a bit softer... still cane sugar is cheap enough so might experiment a a bit... Also might pick up a baking tray and keep it just for brewing stuff!
let's see how it feels after it's eaten through 50 degrees of gravity! I'm trying to keep it around 20 degrees through fermentatation.... don't want to go too high, or two low, as these beasties have a lot of work to do 
