Treacle toffee

1 servings

Ingredients

Quantity Ingredient
1 pounds Demerara Sugar
2 ounces Butter
6 ounces Black Treacle
¼ pint Water
1 Lemon juice of

Directions

Method: Dissolve the sugar in the water, add the treacle and butter, place a lid on the pan and boil, bring the temperature up to 300F., then remove from the heat, add the lemon juice and pour into a greased tin. Mark with a knife as soon as the toffee is sufficiently cooled. When cold, divide into pieces, wrap each in wax or greaseproof paper and pack in a tin. Cover with a well-fitting lid.

Bob Wilson Labrot BBs 2:250/563 September 1994. From: Bob Wilson Date: 09-02-94

Submitted By GAIL SHIPP On 08-25-95

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