T is for Toffee

This week I couldn’t choose between recipes or the type of dessert I wanted to cook, so I combined all of them. This first ‘T is for…’ recipe is for toffee, which, if you make, will come in very handy for the second ‘T is for…’ recipe, which will be the blog entry following this one.

You will need a sugar/jam thermometer for this recipe – the mixture needs to be cooked to a specific temperature and if it’s not reached, the treacle will not set properly. You can get one for about £10 and will mean you can cook up jams, fudge and toffee sweets whenever you want (so well worth the investment in my opinion).

Preparation time: 5 minutes

Cooking time: 15-20 minutes

Making treacle

Making treacle

Ingredients (all from the baking aisle in the supermarket):

  • 450g dark brown sugar;
  • 100g golden syrup
  • 150g black treacle
  • 5g cream of tartar
  • a dribble of oil for greasing
  • 125ml water

Recipe:

  1. In a large pan, over a medium heat, add the water and brown sugar and leave to boil until the sugar is dissolved. You need to use the biggest pan you can as the mixture will bubble up to about 4 times its volume later.
  2. When the sugar has dissolved, remove from the heat and add the cream of tartar, golden syrup and black treacle. Then place back on a medium-high heat and attach your sugar thermometer.
  3. Boil until the mixture reaches 140°C – this can take a bit of time, but don’t take your eyes off it, as it can burn easily. Whilst you’re waiting, line a baking tray with silicon paper lightly greased with oil.
  4. As soon as the toffee reaches 140°C remove from the heat and pour into the pre-lined baking tray and leave to cool. Once cool to touch pop in the fridge. It shouldn’t take more than an hour to harden. Then when the toffee is solid, cover with another sheet of baking paper/tin foil (to stop toffee shattering everywhere) and smash it into small pieces with a hammer or the end of a rolling-pin.

Making treacle

.Making treacle

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