Treacle toffee
Ingredients
- 450g dark brown sugar
- 120ml water
- ¼ tsp cream of tartar
- 115g black treacle
- 115g golden syrup
Method
- Line and generously grease an 18cm square tin.
- In a heavy based pan over a low heat, dissolve the sugar in the water (do not stir).
- When fully dissolved, add the remaining ingredients, turn up the heat and bring to the boil (again, do not stir) to 140C (use a sugar thermometer). This will take 20-35 mins.
- As soon as it reaches temperature, pour the toffee into the prepared tin and leave to cool.
- Once cold remove from tin and break with a toffee hammer.
