Desserts > England > Halloween > Treacle >
Treacle
Bonfire Toffee
1 LB dark brown sugar
8 oz. blackstrap molasses
4 oz. unsalted butter
2 TBS water
1 TBS white vinegar
Place butter, water and white vinegar into a heavy bottomed saucepan; heat on low until butter melts. Add sugar and molasses; allow mixture to dissolve, about twenty minutes. Boil mixture to a candy thermometer temperature of 280 degrees. Remove saucepan from heat; allow mixture to sit until bubbling stops. Pour mixture into a well-greased 8-inch square pan. When mixture has cooled, use an oiled knife to score the surface into small squares. When sufficiently cooled, break toffee into squares and serve. Store leftover toffee in plastic wrap inside an airtight container.
*Treacle image (C) Dominic Winsor (2007). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
Related Links:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
