Treacle Toffee

450g (1lb) Soft Brown Sugar
225g (8oz) Black Treacle
110g (4oz) Unsalted Butter
2 tbsp Water
1 tbsp White Vinegar

Put the butter, water and vinegar into a saucepan and heat under a gentle heat until the butter has melted.

Add the sugar and black treacle and allow to fully dissolve, this takes roughly 20 minutes.

Boil the mixture to a temperature of 138°C (280°F).

Remove from the heat and leave until it stops bubbling.

Pour the mixture into a oiled 18cm (7 inch) sandwich tin.

When the mixture has cooled a little mark the surface into squares with a knife.
When cold break into squares, wrap in cellophane and store in an airtight container.

quick search
user tools
latest blog entry

Coming Soon

Be The First To Know About Restaurants Opening Soon
london tweeting

Barrio Bars to open a new site in Shoreditch next month (via Caterer) - http://t.co/DmDQwfUl

best for...
cuisine
our sites
city eating