Treacle Toffee (Plot toffee)
Mum's Bonfire night recipe, I think it may be a generic Yorkshire recipe.
Ingredients
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1 lb Demerara sugar
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1/4 pint water
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3 oz Butter
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4 oz Black treacle (molasses)
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4 oz Golden syrup
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1 tsp cider or white wine vinegar
Cooking Instructions
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1
Butter a 12inx4in tin. In a heavy based saucepan dissolve the sugar in the water on a low heat.
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2
Once dissolved add the rest of the ingredients and bring to the boil. Do not stir. If crystals appear on side of pan wash down with a wet pastry brush.
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3
Boil to 132 C / 270 F (soft crack stage) or until drops in a cup of cold water form hard but not brittle threads.
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4
Pour into prepared tin, allow to cool for 5- 10 minutes, Mark into 1/2 inch squares.
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5
Allow to cool completely and break into squares. Wrap pieces in waxed paper and place in an airtight container. Alternatively you can just break into pieces with a toffee hammer or wooden spoon(Beware of flying splinters of toffee !)
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6
Mind your fillings, the alternative name for this is 'Stickjaw' !
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7
Beware when working with boiled sugar mixtures, they are VERY hot and will stick to your skin if you are careless !!!
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