This is old fashioned and traditional treacle toffee that is seasonal for this time of year. As loved by children and adults alike, this is perfect for bonfire night parties!
I use a candy thermometer to make this, but it is possible to make using a bowl of water to test when the toffee is ready. Just drop a small ball into the water and if it separates into firm threads (not brittle), it’s ready.
I make sure the children are well out of the way when making this as the toffee gets phenomenally hot!
300g light brown sugar
150g golden syrup
150g black treacle
¼ tsp cream of tartar
Vegetable oil for greasing
Prepare your tin by lining with non-stick baking parchment and oiling, or you could use foil and oil that. An oiled silicone mould would work well too. I used one that was 15cm square.
Place the ingredients into a deep, heavy based pan and heat on medium, stirring occasionally until everything is completely melted.
Place a candy thermometer in the pan and turn up the heat. You need to boil this until it reaches 140°C/284°F. Then, very carefully, pour the molten toffee into your prepared tin and leave to cool at room temperature.
If you want to cut the toffee into individual pieces, wait until the toffee has cooled enough to handle but is still soft and pliable – around 15 minutes. Use an oiled knife to cut into pieces and wrap in small squares of parchment paper, twisting up the sides. Alternatively, use a toffee hammer and break into irregular shards once it has cooled completely.
This must be stored in an airtight container and separated with layers of baking parchment. Once it has cooled and exposed to the air, it will become really sticky and all the pieces will get stuck together.
As a child, I remember buying this in little paper bags and you had to make a decision whether to eat the paper stuck to it or not. Don’t let that happen!