Recipe: Treacle Toffee (4)

HOW TO MAKE TREACLE TOFFEE
Source: Green Chronicle

"This is a traditional home made toffee which would have been popular at a point when sugar became readily available to ordinary people and before sweets/candies were made on a commercial scale. See Cooking with Sugar for information on the tricky process of boiling sugar."

1/2 cup organic butter
1 cup granulated sugar
3 tablespoons black treacle
2 tablespoons malt vinegar

Melt the butter in a heavy saucepan and add the other ingredients. Heat gently until the sugar has dissolved. Bring to the boil, stirring, and boil gently for about 10 minutes. Drop a little of the mixture into a saucer of cold water. It is ready if it forms a hard ball.

Pour into a shallow, greased tin and break into pieces when cold.

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TREACLE TOFFEE
Source: London-eating

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

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 degrees C (280 degrees 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.

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TREACLE TOFFEE
Source: RampantScotland

"Treacle is known as molasses is some parts of the world. Treacle toffee used to be a children's treat - which many adults also enjoyed!"

1 pound (500g or Two and a half cups ) castor (super fine) sugar
1/4 pound (125g or one stick) butter
5 or 6 dessert spoons water
3 dessert spoons golden syrup (alternatively, light corn syrup)
1 dessert spoon treacle (molasses)
1 teaspoon vanilla
1 Large (14 oz) tin sweetened condensed milk

Place the sugar, butter, water, golden syrup, treacle, and vanilla into a pan and heat, stirring constantly. Once all the ingredients are well mixed and melted.

Add the condensed milk slowly, stirring occasionally until it boils. Continue on a slow boil for 15-20 minutes, again stirring occasionally. Test that the toffee is ready by dropping a spoonful into cold water - if it turns solid, it is ready.

Pour into a tray, mark out cut into pieces. Wrap in greaseproof paper (vegetable parchment or waxed paper). Store in an air-tight container.

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TREACLE TOFFEE
Source: Enjoy England
Serves: 4, Makes about 800g

450 gram demerara sugar (1 lb)
150 ml water (1/4 pint)
75 gram butter (3 oz)
1/4 teaspoon cream of tartar
110 gram black treacle (4 oz)
110 gram golden syrup (4 oz)

Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Add the remaining ingredients and bring to the boil.

Boil until the temperature reaches the soft crack stage 132 degrees C (270 degrees F), when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Do not stir.

Pour into a greased 18 cm (7 inch) square tin. Cool for 5 minutes and mark into squares with an oiled knife when almost set.

When set, break the toffee into squares and wrap in waxed papers or foil. Store in an airtight container.