I have very fond memories of the days around Bonfire Night when my Grandmother would make Treacle Toffee, a rich sugary treat that would stick to the top of my mouth. To test to see if it was done she would always chill plates or drop a bit into a pan of cold water. These tasties were absolutely delicious and so chewy you best not try them with fillings!
Ingredients::
450g (1lb) Soft Brown Sugar
225g (8oz) Black Treacle
110g (4oz) Unsalted Butter
2 tbsp Water
1 tbsp White Vinegar
Method::
Place the butter, water and vinegar into a heavy bottomed saucepan, heat gently until the butter has melted.
Add the sugar and black treacle, allow to fully dissolve, this takes about 20 minutes.
Boil the mixture to a temperature of 138°C (280°F).
Remove from the heat, allow the bubble to decrease.
Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
When the mixture has cooled a little mark the surface into squares with a knife.
When cold break into squares, wrap in cellophane and store in an airtight container.