Ingredients:
½ lb black treacle
½ lb golden syrup
½ lb butter
3 tbsp milk
1 tbsp water
2 tsp vinegar
A few drops of vanilla extract – optional
Method:
Butter 11 x 7 inch tin
Put the treacle, golden syrup, butter, milk, water and vinegar into a large heavy-based saucepan set over a medium heat, stir until the sugar has dissolved, before turning up the heat and bringing up to the boil
When the toffee has come to the boil, immediately turn down the heat to very low and cook, without stirring, until a teaspoon of the hot toffee mixture forms a ball and sinks to the bottom when dropped into a jug of cold water
Pour into a lightly buttered tin and leave to cool for about 10 minutes, mark into squares with a sharp knife and leave to go completely cold
Turn out of the tin, break into pieces and keep in an airtight candy jar
You can, if you wish, form into twists when the mixture has cooled sufficiently to hand and wrap in greaseproof paper