Anyone have recipe for treacle toffee the chewy kind please.?
Answers:
try this!
i cook toffee this way:
add butter in a saucepan with brown sugar any amount you like and then add a teaspoon of bicarbonate of soda and vanilla essence until the mixture is viscose
English Treacle Toffee
35 min
5 min prep
30 pieces
1 lb dark brown sugar
8 ounces blackstrap molasses
4 ounces unsalted butter
2 tablespoons water
1 tablespoon white vinegar
1. Place the butter, water, and vinegar into a heavy bottomed suacepan, heat gently until the butter has melted.
2. Add the sugar and molasses and allow to dissolve (takes about 20 minutes).
3. Boil the mixture to a temp of 280 degrees on a candy thermometer.
4. Remove from the heat, allow bubbling to decrease.
5. Pour the mixture into a well greased 8 inch square pan.
6. When mixture has cooled, score surface into small squares with an oiled knife.
7. When cold break into squares, wrap in cellophane and store in an airtight container.
Also known as dentist's delight - 'cos it pulls your fillings out.
Try www.rampantscotland.com/recipe.
500gm castor sugar
125gm butter
1dsp treacle (molasses)
3dsp. golden syrup
1 tsp vanilla extract
Large tin condensed milk
5 - 6 dsp water.
Put all ingredients except condensed milk into a pan. Stir until all is melted then add condensed milk slowly stirring now and then til it comes to the boil. Continue on slow boil for 15 - 20 minutes stirring occasionally. Test if ready by dropping a tsp full into cold water - if it solidifies, it's ready. Pour into a lined tray, When it has cooled a little mark out and then cut into pieces. Wrap individually in greaseproof paper. Store in an airtight tin.
Here is a simple recipe for a treacle toffee. fom a small book on sweets and toffee recipes. I haven' yet tried it sorry. This recipe was called Bonfire toffee or plot toffee in some parts of Yorkshire where it is traditionally enjoyed on bonfire night.
8oz Demerara sugar app 230grams
8oz Black treacle 230grams
4oz butter. 115grams
Melt the butter in a heavy pan and add the treacle and sugar.
Heat gently until the sugar has dissolved, then simmer gently for 30minutes.
Test by dropping a little of the mixture in cold water-it should separate into hard but not brittle threads(280F/140C on a sugar thermometer). Pour into a buttered tin and mark into squares when almost set.
Break into pieces when cold and wrap in greaseproof paper .
Store in an airtight tin/container.
Happy chewing
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