1 lb. (450g) Demerara (raw) sugar
3/4 stick (6 tbsp) 3 oz. (75g) butter
4 oz. (125g) golden syrup (substitute light corn syrup)
4 oz. (125g) black treacle (molasses)
quarter tsp. cream of tartar
quarter pint (150ml) water
3/4 stick (6 tbsp) 3 oz. (75g) butter
4 oz. (125g) golden syrup (substitute light corn syrup)
4 oz. (125g) black treacle (molasses)
quarter tsp. cream of tartar
quarter pint (150ml) water
method
1. Butter an oblong tin measuring about 12inch x 4 inch x 1inch (30cm x 10cm x 2.5cm)
2. Pour the water into a heavy based saucepan, warm over a low heat, add the sugar and stir until it dissolves
3. Add the remaining ingredients and bring to the boil, reaching a temperature of 270F, 140C without stirring
4. Pour the mixture into the buttered tin and stand for about 5 minutes
5. Mark into squares with a buttered knife then leave to set before breaking up
2. Pour the water into a heavy based saucepan, warm over a low heat, add the sugar and stir until it dissolves
3. Add the remaining ingredients and bring to the boil, reaching a temperature of 270F, 140C without stirring
4. Pour the mixture into the buttered tin and stand for about 5 minutes
5. Mark into squares with a buttered knife then leave to set before breaking up
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