Posted by: michelenel | 12 December, 2010

A treat of treacle….

I love making homemade goodies and treats for the family at Christmas; and no Christmas celebration is complete without this lovely sticky, filling pulling delight – treacle toffee or cinder toffee. I believe it is also traditionally eaten on Guy Fawkes night.

If I can figure out how, I will link to a recipe for you.
Cooking completed, I hammer the end product into bits and store in an airtight container until everyone arrives.
Oh, the temptation!

Treacle Toffee, also known as Bonfire Toffee


1lb brown sugar
¼ pint water
4ozs black treacle
4ozs golden syrup
1 tsp white wine vinegar
3ozs unsalted butter

Makes one 8 inch square tin.

First, grease your tin with a little unsalted butter, making sure that the corners are well greased. Place all the ingredients into a large non-reactive saucepan – stainless steel for preference. Heat over a medium flame until the butter has melted, and bring to a rolling boil – as fast as you can. Boil, covered for two minutes. Fill a jug with cold water and have next to you as you finish the toffee. Stirring regularly, maintain a fast boil to reduce the toffee. As it gets thicker, regularly – at minute intervals say – test dribbles of the mixture in your cold water – when it is ready, a dribble will harden and solidify instantly into a hard piece of toffee (or 140 degrees Celsius)- this may take around 30 minutes to an hour. Remove the pan instantly from the heat, and place the bottom in a large bowl of water to arrest the cooking. Pour the toffee into your prepared tin and cool. Break into pieces before serving – this will keep only in an airtight tin.

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