Treacle Toffee
Ingredients
Serves: 4
450 Gram Demerara sugar (1 lb)
150 ml Water ( 1/4 pint)
75 Gram Butter (3 oz)
1/4 Teaspoon Cream of tartar
110 Gram Black treacle (4 oz)
110 Gram Golden syrup (4 oz)
Method
Makes about 800g
Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Add the remaining ingredients and bring to the boil.
Boil until the temperature reaches the soft crack stage 132 °C (270 °F), when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Do not stir.
Pour into a greased 18 cm (7 inch) square tin. Cool for 5 minutes and mark into squares with an oiled knife when almost set. When set, break the toffee into squares and wrap in waxed papers or foil. Store in an airtight container.
For more recipes like this visit the Great British Kitchen website