The dark nights are well and truly here accompanied by cold, crisp days so what better way to enjoy the change of season than with some Treacle Toffee. Gorgeously black and sticky and a little piece lasts forever!!
Using a sugar thermometer was new to me, but you really need one for this recipe as it takes away any guess work as to when the toffee is ready. They can be bought quite cheaply (I borrowed one from my friend, Careth, and it was under £5 and did the job perfectly).
Vegetable Oil for greasing (or something like Sunflower)
450g Dark Brown Sugar
125ml Hot Water
1/4 tsp Cream of Tartar
115g Golden Syrup
115g Dark Treacle
- Cut a piece of non-stick parchment to fit an A4 size tin and grease the piece of parchment really well before placing it into the tin. You want the piece of parchment to come up the sides of the tin too.
- Put your 450g of Dark Brown Sugar and 125ml Hot Water in a large heavy bottomed pan and heat gently until the all the sugar has dissolved. Try not to stir the mixture, instead tilt the pan, very occasionally, to ensure all the sugar has been dissolved.
- Grease a measuring jug with some more Oil and then place the jug onto your scales and weigh out 115g of Black Treacle & Golden Syrup and 1/4 tsp of Cream of Tartar. By greasing the jug first it will make it so much easier to pour it all back out again! Once the sugar has completely dissolved, pour the jug mixture into the pan and using the sugar thermometer, gently mix everything together. You want to do no more than a quick swirl, nothing vigorous.
- Bring your mixture up to the boil (this will suddenly happen without warning, so stay nearby) and allow to boil until the temperature on the thermometer reaches 140°C / 270°F (also known as “Soft Crack” (no jokes please!). BE PATIENT!! This part can take up to 30 minutes but do not leave the pan unattended as it is super hot and the temperature can shoot up really quickly.
5. Once the temperature reaches 140C, remove the pan from the heat and pour it straight into the lined tray to cool.
6. Once the toffee is cooled then break it up with a toffee hammer or place in a clean tea-towel and bash with a rolling pin. It can be stored in a airtight box or tin.
HINTS AND TIPS
Choose a sugar thermometer that has a clip on its side so you can leave it in the pan and continue to check the temperature.
– I’ve mentioned it previously but it’s worth saying again, do not leave the pan unattended. Boiling sugar sticks at certain temperatures, for what feels like forever, but all of a sudden you’ll see the thermometer jump up when you least expect it!
-140C Sugar is way hotter than you can possibly imagine! Be super careful when pouring it into the pan & don’t be tempted try a little bit by dipping your finger in or licking the spoon!
-Fill your pan with hot water as soon as you’ve poured your toffee mixture into the tin. Then put any utensils you’ve used, including the thermometer, into the water. This makes it so much easier to clean!
-Wrap the individual pieces of broken up toffee into greaseproof paper to prevent it all sticking together!
Now all you need is a piece of toffee in your hand before heading out into the Autumn air.
Melanie, Food Adventurer