- 30g butter, softened
- 450g brown sugar
- 260g golden syrup
- 2 teaspoons vinegar
- 260g Black treacle
- 1/4 teaspoon bicarbonate of soda
Grease a swiss roll tin with a knob of butter; then leave on the side till required.
Take a heavy bottomed pan and place on a low heat, pour in sugar, golden syrup and vinegar.
Cook until sugar is dissolved, stirring frequently.
Iturn up the heat to medium; cook until a sugar thermometer reads123°C - 125°C (firm-ball stage), stirring occasionally.
Add treacle and 30g of butter. Cook, uncovered, until a sugar thermometer reads 125°C - 133°C (hard-ball stage), stirring occasionally.
Remove from the heat. Add bicarb and mix well.
Carefully pour the mixture into the prepared tin.
leave it to set. Break off bits with a toffee hammer.
The toffee will keep well for up to 2 weeks in an airtight container.