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!





Parma Violet Cupcakes

Soft, fluffy cupcakes flavoured with lilac syrup and parma violets, topped with a creamy violet buttercream, decorated with violet sprinkles and a parma violet


As promised, I have made some parma violet cupcakes with my lilac syrup!

Parma violets were definitely one of my favourite sweets when I was little, and whenever I come across them in sweet shops now, I’m always very tempted to buy a pack! When I tasted my lilac syrup, it reminded me so much of parma violets that it inspired me to make some parma violet cupcakes!

I was delighted that I managed to get hold of some parma violets in a little sweet shop where I live, so I bought a few packets for these cupcakes.


I brought these into work and people were really excited by the flavour, and seemed to enjoy them. So if you are looking for a fun and exciting cupcake that is a bit of a blast from the past, then I fully recommend this recipe!

I will be bringing these along to Fiesta Friday #71!


Variations: If you don’t want to make lilac syrup, you can just use parma violets and increase the sugar content of the cupcakes.


Ingredients: Makes 18 cupcakes

The Sponge:

  • 150g butter
  • 75g caster sugar
  • 100ml lilac syrup
  • 1 pack of parma violets
  • 2 eggs
  • 200g self raising flour

The Buttercream:

  • 100g butter
  • 100ml lilac syrup
  • 400g icing sugar
  • 1 pack of parma violets
  • violet gel food colouring


  • 1 pack of parma violets
  • violet sprinkles


To Make:

The Sponge:

Preheat the oven to 180C, line a cupcake tray with cupcake cases and crush the parma violets to a fine powder in a pestle and mortar.

Cream together the butter and sugar until light and fluffy, then fold in the eggs, syrup and parma violets. Finally fold in the flour.

Spoon the mixture into the cupcake cases until 2/3 full.

Bake in the preheated oven for 12-15 minutes until cooked through and golden brown.

Leave to cool on a wire rack before icing.

The Buttercream:

Crush the parma violets to a fine powder in a pestle and mortar.

Whisk together the butter and icing sugar, and then mix in the syrup, parma violets and food colouring.

The mixture should be smooth, glossy and able to hold its shape (add more icing sugar if necessary)


Spoon the buttercream into a piping bag and pipe a swirl of icing onto each cupcake.

Scatter over the violet sprinkles and then top each cupcake with a parma violet.

Serve and enjoy!


Apple and Cinnamon Turkish Delight

Sweet chunks of Turkish delight, flavoured with sharp green apple and aromatic cinnamon.


This month I’ve decided to do the Daring Cooks challenge, as well as the Daring Bakers Challenge, because I fancied trying my hand at both. So first up; the Daring Cooks challenge! For the Month of May, Rachael from Pizzarossa challenged us to make candy but not just any candy! She challenged us to make Turkish Delight, or Lokum.

I’ve made Turkish Delight before, but I wasn’t particularly pleased with the result, because I found that the pieces melted at room temperature, so this time I have added some gelatine, to help it form a more solid block.


I decided to try a different flavour from the classic rose turkish delight. I had a look through Pinterest and saw that you could make apple turkish delight by using apple juice instead of water, so that’s what I have done. Just make sure that you use high quality apple juice, to get the best flavour. I followed the basic recipe from the daring cook page, but changed some of the water to apple juice and added the gelatine.

I am really really pleased with these turkish delight, and I will definitely be making some alternative flavours soon!


Variations: You could use any fruit juice to flavour the Turkish delight, I think using orange juice would work well, and you could then dip them in dark chocolate!


  • 400g Granulated Sugar
  • 330ml Apple Juice
  • 150ml water
  • 2tbsp Lemon Juice
  • 80g Cornflour
  • 1/2 tsp Cream of Tartar
  • A few drops of green food colouring
  • 1 Cinnamon Stick
  • 1 sachet of powdered gelatine


To Make:

Grease and line a small rectangular dish.

Combine 180ml of the Apple juice, 3 tbsp of lemon juice and the cinnamon stick with the sugar in a small pan, cook over a low heat until the temperature reaches 127C.

Meanwhile combine the cornflour, remaining apple juice and water in a large pan, and cook over a low heat, whisking continually until it forms a thick paste. Then remove from the heat and whisk in 1 sachet of powdered gelatin.

Once the apple syrup has reached 127C, remove from the heat and pour into the pan with the cornflour paste, whisking continually. Continue to cook over a low heat for around 30-40 minutes until the volume has reduced to about 1/3.

Stir through the green food colouring and pour into the prepared dish. Leave to cool to room temperature for a few hours, by which point it should be completely set.

Combine 3tbsp of cornflour and 3tbsp of icing sugar in a small bowl.Turn out the Turkish delight and cut into bite-sized chunks. Roll each piece in the sugar mixture and arrange on a platter the serve!


Salted Caramels and Salted Caramel Sauce: One Recipe, Two Products!

Sweet, chewy salted caramels, and rich, salted caramel sauce.


I made salted caramels over Christmas as presents for friends and family, and they were a big hit! I decided to make them again, but I also wanted to make a salted caramel sauce, that I could use in other recipes.

The recipe here is just a double quantity of the ingredients for the salted caramels, with half the mixture only being taken to 115°C, before being pored into jars. The rest of the mixture is then heated as usual to make salted caramels.

This recipe is super easy and makes lovely gifts! I will be putting up a few recipes that use the salted caramel sauce soon, so expect a few salted caramel themed recipes!


Ingredients: Makes one 400g jar of salted caramel sauce and one tray of salted caramels.

  • 1 Can of Condensed Milk – 397g
  • 250g Salted Butter
  • 320g Golden syrup
  • 5-6 Large pinches of Sea Salt


To Make:

Grease and line a rectangular baking dish with vegetable oil, and baking paper. Sterilize a 400g jar.

For the Salted Caramel Sauce:

Put the butter, golden syrup and condensed milk into a large pan, with 3-4 pinches of sea salt.

Heat the mixture over a medium heat, until the butter has melted and all ingredients are thoroughly mixed – (at this point taste the mixture to see if it is salty enough!)

Continue to heat the mixture until it reaches 115°C on a sugar thermometer.

Take the pan off the heat, and pour half the mixture into a sterilized 400g jar and leave to cool.

Warm up before drizzling over ice-creams or cakes.


For the Caramels:

Put the rest of the mixture back on the heat, and continue to cook, until it reaches 125°C on the sugar thermometer.

Take off the heat and pour into the prepared baking tray.

Sprinkle the remaining sea salt over the top of the caramels.


Leave to cool for a few hours before turning out onto a chopping board and cutting into even squares.


Wrap each caramel in a square of baking paper, and store in an airtight container.

Excellent as a gift, or served as an afternoon treat with a cup of tea or coffee.