Bonfire Night Treacle Toffee
- 1 lb Demerara Sugar
- 1/4 pt water
- 1/4 tsp Cream of Tartar
- 3 oz Butter
- 4 oz Black Treacle (Lyle's Black Treacle is best and isn't quite the same as Molasses, but you can use Molasses as a substitute)
- 4 oz Golden Syrup (again, Lyles is best, but I suppose any corn syrup would do)
- 1 tsp Vinegar
- Lightly oil a 7" square shallow tin.
- Put the sugar and water in a large pan (or it may boil over). Heat on a low heat until dissolved.
- Add the rest of the ingredients and bring the mxture to the boil.After approximately 10-15 minutes, check the toffee by dropping some from a wooden spoon into a saucer of cold water. If the mixture sets then the toffee is done. Pour into the oiled tin.
- Mark into squares when cooler (approx 10 min) with an oiled knife. When completely cooled, break into pieces and devour!
This is my dad's recipe for treacle toffee, which you can find everywhere in the shops around the 5th November (which is Bonfire Night here in the UK). Some toffees are chewy, others crumbly, but my dad is very much of the opinion that proper treacle toffee should be hard, hard, hard. It needs to be broken into very small pieces, then a bit needs to sit in the mouth for some time to let it soften before you can chew it. It really is delicious, and a proper serious eating experience! ((Photo courtesy of http://en.wikipedia.org/wiki/Bonfire_toffee))