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.
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
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!