Treacle Toffee

Makes about 72 pieces

1 lb (450g) golden demerara sugar
5fl oz (150ml) water
30z (75g) butter
1/4 teasp. cream of tartar
4 0z (100g) black treacle
4oz (100g) golden syrup


Dissolve the sugar in the water in a large saucepan. Add remaining ingredients and bring to the boil. Boil to 132 degrees C (270F) (soft crack stage). Pour into a greased tin. Cool for 5 minutes, then score a pattern of squares or diamonds. Leave to set. When set use a toffee hammer or sharp knife to separate pieces. Wrap toffees individually in waxed paper. For a golden-coloured toffee omit the treacle and use 8oz. (225g) golden syrup.

From "Treacle Alice's Cookbook"

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