Treacle Toffee

Method

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1. Line a 20 cm square tin with parchment paper and grease it with a little butter.

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2. Put all the ingredients in a large, heavy saucepan over low heat and stir until the sugar has dissolved and the butter has melted.

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3. Bring to a boil and cook without stirring for 20 to 25 minutes, until the temperature reaches 150°C / 300°F, or a drop of the toffee hardens and snaps in cold water.

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4. Pour into the tin at once and leave until it is firm to the touch, about 45 minutes.

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5. Break into pieces with a small hammer or the handle of a knife.

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Chef’s Tips

• Use a thermometer. The dark colour hides how far it has gone.
• Use a large pan. The mixture bubbles up to double its size.
• Wrap the pieces in waxed paper to stop them sticking together.

Pairing Suggestions

• A cup of tea
• Toffee apples
• Parkin

Storage & Reheating

Wrap the pieces individually and keep in an airtight tin up to 3 weeks. Humidity makes it sticky.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.