Recipe Index

Ingredients

• 3 oz golden syrup
• 3 oz black treacle
• 6 oz light soft brown sugar
• 3 oz butter
• 1/4 tsp. cream of tartar

Method

1. Line a 6 x 8-inch baking tray with non-stick baking parchment.
2. Put the golden syrup, black treacle, brown sugar, butter and cream of tartar in a deep, heavy-based saucepan over medium heat and stir occasionally until the butter melts and the sugar dissolves.
3. Raise the heat and boil the mixture fast until it reaches 285°F on a candy thermometer, then pour it carefully into the lined tray.
4. When the toffee is cool enough to handle but still elastic, about 15 to 20 minutes, score it into pieces with an oiled knife; once completely cold, break along the scored lines, or simply break the cold slab into shards.
5. Store the toffee in an airtight container with baking parchment between the layers so humidity does not soften and stick it together.

Prep: 30 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data