Treacle toffee traditionally was sold at market stalls particularly over the Midlands and in the North of England. Traditionally it was eaten around Guy Fawkes night celebrations. Some interesting variations included an Irish treacle toffee by the name of Peg's Leg, and is flavoured with an interesting addition of peppermint and ginger! So feel free to experiment with different taste additions!
Preparation Time : 1 1/4 hours
Setting Time : 2 hours
Makes : 700g (1 and a half pounds)
INGREDIENTS
2 tablespoons of water
1 tablespoon of white vinegar
100/125g (4 oz) unsalted butter
450g (1 lb) light, soft brown sugar
225g (8 oz) black treacle
METHOD:
1. Place the water, vinegar and butter in a fairly large saucepan and heat them together gently
until the butter has melted.
2. Stir in the sugar and the black treacle combine over heat. This does take some time (about 20
minutes) but do not rush it by turning the heat up too high.
3. When the sugar has dissolved, boil. Remove the pan from the heat and allow the bubbles to
subside. Pour the mixture into a well-oiled 18cm (7 in) square sandwich tin.
4. When the toffee is beginning to set, mark it into square with a knife. You can go over the lines
again from time to time as the divisions tend to disappear making the toffee difficult to break
when it is cold.
5. When the toffee has set hard, break it up into square, wrap the sweets in cellophane paper or
similar wrapping.
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