WebHere are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Treacle toffee 512 calories of Butter, …
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WebDirections. Butter a 12" x 4" / 30 cm x 10cm or 7" / 18 cm square tin. In a heavy based 4-pint sauce pan dissolve the sugar and water over a low heat. Add all the remaining …
Put the sugar and 125ml water in a pan. Heat until dissolved. Add the cream of tartar, treacle and syrup, and boil gently. Don't stir or it may crystallise. Watch all the time because it burns easily; it will take 15 to 30 minutes to become toffee. After 15 minutes, test it by dropping 1/4 tsp of the toffee into a large bowl of very cold water.
If you stir too often you risk the sugar crystallizing which will result in a grainy treacle toffee. Once the sugar has dissolved and the mixture is smooth turn up the heat to high and boil to 130ºC, stirring so the mixture doesn’t catch and burn on the bottom.
In a heavy-based 4-pint stainless steel saucepan dissolve the sugar and water over low heat. Once dissolved, add all the remaining ingredients, turn up the heat and bring to the boil. Using a sugar or toffee thermometer boil to 270 F/140 C (soft crack).
That said, the toffee still tastes good even when a little soft and sticky, but it won't be real Bonfire Toffee. Treacle toffee keeps very well stored in an airtight tin so make enough for Bonfire Night and extra for Christmas. And to fill and warm up tummies, try traditional these Parched Peas.