Recipes
Treacle toffee
This smooth, sweet treat has a rich treacly taste and deliciously chewy texture.
This smooth, sweet treat has a rich treacly taste and deliciously chewy texture.
(68 votes)
Cook: 45 Mins
Serves: 20
Price: 8p per serving
Nutritional Information
Each 34g serving contains
Energy
502kj
120kcal
502kj
120kcal
6%
Fat
0.2g
0.2g
Low
<1%
<1%
Saturates
0.1g
0.1g
Low
1%
1%
Sugars
29.6g
29.6g
High
33%
33%
Salt
0.1g
0.1g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1476kj/353kcal
Typical energy values per 100g:
1476kj/353kcal
Ingredients
Butter, for greasing
450g dark brown sugar
1/4 tsp cream of tartar
115g black treacle
115g golden syrup
Method
1
Line a square tin, about 23cm x 23cm, with baking paper, then grease well.
2
Put the sugar and 125ml water in a pan. Heat until dissolved. Add the cream of tartar, treacle and syrup, and boil gently. Don't stir or it may crystallise. Watch all the time because it burns easily; it will take 15 to 30 minutes to become toffee.
3
After 15 minutes, test it by dropping 1/4 tsp of the toffee into a large bowl of very cold water. It's ready if it form a ball that's hard but changes shape when firmly squeezed; this will give you a chewy toffee. For a harder toffee, keep boiling until it forms hard but bendable threads when dropped in cold water. Test every few minutes until ready.
4
Immediately pour into the tin and leave to cool. Once almost set, mark into segments with a greased knife. Cut or break into pieces when cold.