My family loved toffee…….
75 g butter, plus extra for greasing
450 g light brown soft sugar
125 golden syrup
125 g treacle
¼ teaspoon cream of tartar
1 teaspoon white wine vinegar
1. With a little butter, grease and line a baking tray with parchment paper. (not greaseproof paper. See little notes below.)
2. Tip all the ingredients into a pan and place on heat. Stir occasionally until the butter has melted and the sugar has dissolved.
3. Bring to a boil, reduce heat and simmer until a ‘soft crack’ stage is reached. Don’t be scared, this is easy to do! It can take about 10-15 minutes to reach this stage. (But if you’ve not done this before then check at 5 minutes, so you can see the difference.)
4. Have a cup of cold water at hand and when you think it’s ready, using a teaspoon, lift a small amount of the hot syrup and drop it into the cold water.
5. If the mixture is ready, the syrup will form into strands, which bend between your fingers, but not snap. (if it hasn’t then carry on cooking til it does.)
6. Pour the hot toffee into the baking tray and leave to harden, before breaking into pieces.
Little note……It’s even easier to do this with a sugar thermometer. Place the thermometer into the hot syrup, and when it reaches anywhere between 130-140 C it will be ready. Any more and the toffee will be too hard and brittle.
Another little note….Parchment paper is lightly waxed and will prevent food from sticking. (brilliant for baking) Greaseproof paper doesn’t have this coating and will stick to food like buggery….(can I say that?!)…..
Yet another little note….to clean the pan easily after, fill with cold water, bring to a boil and simmer until any sticky syrup has dissolved. (also place any cooking utensils into the hot water to clean too.) Repeat this if stubborn stickiness prevails…..