1 lb (450g) golden demerara sugar
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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