English Toffee
Celebrate 'National English Toffee Day' (8th January 2011) with this simple recipe. Great for making with the family or as a special weekend treat.
Ingredients
- 900g light brown soft sugar
- 300ml water
- 1/2 teaspoon cream of tartar
- 150g unsalted butter
- 250g black treacle
- 150g golden syrup
Procedure
- Grease and line a 18cm sandwich tin with greaseproof paper.
- In a large, heavy saucepan, add the sugar and water.
- Heat on medium until the sugar has dissolved, but do not stir.
- Add the remaining ingredients all at once, stirring once, and bring to the boil.
- Whilst boiling, brush the inside edge of the pan with water to avoid crystals forming (which will ruin the entire batch!).
- Using a sugar thermometer, boil to the soft crack stage (132-143 C).
- Once your toffee is at the soft crack stage, remove from heat and carefully pour into the prepared tin.
- Allow to cool slightly, then mark squares into the toffee with a greased knife.
- Allow to cool completely at room temperature, then break into squares and store in an airtight container.