Treacle Toffee

treacle toffe

Treacle Toffee

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Many areas of the North have their own recipes for toffee, ranging from the dark, sticky Harrogate variety to the lighter, lemon-flavored Everton version. When making this recipe keep brushing the sides of the pan with water to stop sugar crystals from forming. Do not stir the mixture or it will crystallize.
Calories: 3113


  • 1 lb demerara sugar
  • 3 oz butter
  • 1/4 tsp cream of tartar
  • 4 oz black treacle
  • 4 oz golden syrup


  • Put the sugar and 150 ml (1/4 pint) 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°C (270°F), when a little of the syrup dropped in cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in 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.


makes about 800 g (1 3/4 lb)
Calories: 3113 kcal
Carbohydrates: 616 g
Protein: 3 g
Fat: 69g
Saturated Fat: 44 g
Trans Fat: 3 g
Cholesterol: 183 mg
Sodium: 621 mg
Potassium: 1977 mg
Sugar: 612 g
Vitamin A: 2125 IU
Calcium: 642 mg
Iron: 18 mg
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