Wednesday, 29 October 2008

Treacle toffee

450g (1lb) unrefined brown sugar
225g (8oz) black treacle
110g (4oz) unsalted butter
2 tbsp water
1 tbsp vinegar

Melt butter in a pan along with water and vinegar. Add the sugar and treacle and allow to fully dissolve (this takes forever!). Cover and bring to a fast boil. Boil gently, stirring, until the mixture forms a hard ball when a little is dropped into a glass of water - takes about 10 minutes. Pour into a shallow, very well greased tin and allow to cool. When it has cooled a little then mark into squares with a knife. When totally cool it can then be broken up.

Watch your fillings!

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