Treacle Toffee

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.