Treacle Toffee

Treacle Toffee


  • 450 g 1lb Soft Brown Sugar
  • 225 g 8oz Black Treacle
  • 110 g 4oz Unsalted Butter
  • 2 tbsp Water
  • 1 tbsp White Vinegar


  1. Place the butter, water and vinegar into a heavy bottomed saucepan, heat gently until the butter has melted.
  2. Add the sugar and black treacle, allow to fully dissolve, this takes about 20 minutes.
  3. Boil the mixture to a temperature of 138°C (280°F).
  4. Remove from the heat, allow the bubble to decrease.
  5. Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
  6. When the mixture has cooled a little mark the surface into squares with a knife.
  7. When cold break into squares, wrap in cellophane and store in an airtight container.

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