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Treacle Toffee

Ingredients
  • 450 grams demerara sugar
  • 150 milliliters water
  • 75 grams butter
  • 1/4 teaspoon cream of tartar
  • 110 grams black treacle
  • 110 grams golden syrup
Instructions

Yield: 800 g. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Add the remaining ingredients and bring to the boil. Boil until the temperature reaches the soft crack stage 132 0C (270 0F), when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Do not stir. Pour into a greased 18 cm (7 inch) square tin. Cool for 5 minutes and mark into squares with an oiled knife when almost set. When set, break the toffee into squares and wrap in waxed papers or foil. Store in an airtight container. Toffee Apples Wipe 6-8 medium eating apples and push a wooden cocktail stick into each core, making sure they are secure. Make the treacle toffee, completing steps 1 and 2, and boiling until the temperature reaches 143 0C (290 0F). Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper. Do not keep for more than 1 day.

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