TREACLE TOFFEE

TREACLE TOFFEE
 
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by rubbishcook

 
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Ingredients

Ingredients
Method
 
  • 500g Tate & Lyle Fairtrade Granulated Sugar
  • 150ml water
  • ¼ tsp cream of tartar
  • 75g butter
  • 100g Lyle's Black Treacle
  • 100g Lyle's Golden Syrup
Lightly oil an 18cm shallow square tin. Measure the sugar and water into a large heavy based pan. Heat gently until the sugar has dissolved. Add the rest of the ingredients and bring to the boil.

Using a clean pastry brush, brush the inside of the pan with cold water just above the level of the mixture, then bring to the boil. Boil rapidly for 10-15 minutes or until the temperature reaches the soft crack stage or 143oC. The easiest way to test is the toffee has reached 143oC is to use a sugar thermometer. Alternatively, drop a little of the mixture into a bowl of cold water and if the syrup separates into threads which are hard but not brittle, it is ready.

Pour into the tin, cool for 5 minutes and if wished mark into squares with an oiled knife, and leave to set in a cool place (but not in the refrigerator). Or just leave to set and break up with a toffee mallet for irregular shapes pieces.

TREACLE TOFFEE

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This recipe was uploaded by rubbishcook

 
 
Preparation time: 5 minutes
Cooking time: 20 minutes

Method


Lightly oil an 18cm shallow square tin. Measure the sugar and water into a large heavy based pan. Heat gently until the sugar has dissolved. Add the rest of the ingredients and bring to the boil.

Using a clean pastry brush, brush the inside of the pan with cold water just above the level of the mixture, then bring to the boil. Boil rapidly for 10-15 minutes or until the temperature reaches the soft crack stage or 143oC. The easiest way to test is the toffee has reached 143oC is to use a sugar thermometer. Alternatively, drop a little of the mixture into a bowl of cold water and if the syrup separates into threads which are hard but not brittle, it is ready.

Pour into the tin, cool for 5 minutes and if wished mark into squares with an oiled knife, and leave to set in a cool place (but not in the refrigerator). Or just leave to set and break up with a toffee mallet for irregular shapes pieces.
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