Treacle toffee


  • 900g light brown soft sugar
  • 300ml water
  • 1/2 teaspoon cream of tartar
  • 150g unsalted butter
  • 250g black treacle
  • 150g golden syrup

The How-to Bit

  1. Grease and line an 18cm sandwich tin with greaseproof paper.
  2. In a large, heavy saucepan, add the sugar and water. Heat on medium until the sugar has dissolved, but do not stir. Add the remaining ingredients all at once, stirring once, and bring to the boil.
  3. Whilst boiling, brush the inside edge of the pan with water to avoid crystals forming (which will ruin the entire batch!). Using a sugar thermometer, boil to the soft crack stage (132-143 C).
  4. Once your treacle toffee is at the soft crack stage, remove from heat and carefully pour into the prepared tin. Allow to cool slightly, then mark squares into the toffee with a greased knife. Allow to cool completely at room temperature, then break into squares and store in an airtight container.