Treacle toffee

Treacle toffee

By
From
Encyclopedia of Food and Cookery
Makes
50

Ingredients

Quantity Ingredient
440g raw sugar
125ml water
90g butter
pinch cream of tartar
115g black treacle
115g golden syrup

Method

  1. Dissolve sugar in water in a heavy 2 litre saucepan over low heat. Add remaining ingredients and bring to the boil, without stirring. Boil to soft-crack stage, or 132°C if using a sugar thermometer. To test when soft-crack stage is reached, drop 1/2 teaspoon toffee syrup into 250 ml cold water. Work it with your fingers: hard separate threads that bend when removed from water should form.
  2. Pour toffee into an oiled 18 cm square shallow tin. Cool for 5 minutes, then mark into squares with an oiled knife and leave to set. When cold, break into squares and wrap in waxed paper.
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