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