Treacle Toffee

Sweet sticky toffees, made with bittersweet treacle.


I was a bit late making treacle toffees this year, I had planned to make then and get this post up before bonfire night but I just ran out of time!

They are delicious anyway, and they are one of my favourate autumn time treats, so I had to make them before it was too late!

I like my treacle toffee at more of a hard-caramel like consistency, but you can take these to a higher temperature to make brittle toffee which is also delicious, just cook until the mixture reaches 140C rather than 126C.

I will be bringing these along to Fiesta Friday 95 this week, hosted by Angie and co-hosted by Loretta @ Safari of the Mind and Petra @ Food Eat Love.




Ingredients: Makes around 40-50 pieces

  • 150g golden syrup
  • 150g treacle toffee
  • 300g granulated sugar
  • 150g salted butter
  • 1/2 a tsp cream of tartar




To Make:

line a rectangular baking tray with oiled greaseproof paper.

Combine all the ingredients in a large pan and cook over a medium heat. The ingredients should melt together and then begin to bubble away.

Cook until the temperature reaches 128C, this should take about 10-15 minutes.

Immediately remove from the heat, and our into the lined baking tray. Leave to cool for a few hours until the mixture hardens and reaches room temperature.

Turn the toffee out onto a chopping board and peel off the grease proof paper.

Use a sharp knife to cut the toffee into bite sized chunks, and wrap them in squares of greaseproof paper.

Serve and enjoy!