Want to know a secret? I don’t like treacle. It’s awful black sticky hell. Treacle and I have been enemies ever since I had a whole tin of it exploded in my drawer, ruining lots of my beautiful baking ingredients. Boo hiss.
Treacle toffee however is an entirely different story. The dark brown/black shiny surface and the beautifully chewy middle makes it a winner for me. It’s strong taste means you don’t need to eat too much of it to get your sugar kick (but you probably will).
Black treacle is also called molasses for those who have no idea what I am on about. Treacle toffee is a pretty traditional sweet served around bonfire night. The night us British oddly celebrate when Guy Fawkes nearly blew up the houses of parliament. So now we burn a figurine of him on bonfires up and down the land and have lots of crazy fireworks. Any excuse for a party.
Of course it doesn’t have to be November (the 5th to be precise) to make treacle toffee. It could be a crazy hot day, where you have no intention of turning the oven on, a bit like today.
I received lot’s of lovely baking things for my birthday, but my favourite thing of all was something I asked for. Sugar and Spice by Gaitri Pagragh-Chandra. It’s this amazing book of all things sweet from across the world and most of it is confectionery. I would recommend anyone and everyone to buy it. It has recipes in both cups and grams making it friendly to most.
This book was the perfect gift. As you may or may have not seen in my last post, I am opening an Etsy shop. I promised more information, and here it is. I will be selling confectionery. I’m just not telling you what yet!
I got this treacle toffee recipe from the book and it worked an absolute treat! I urge you to try it! Even if your don’t have a sugar thermometer it’s still pretty workable. Just drop some into cold water whilst it’s cooking every minute and see if it’s at the hard ball stage. See here for more information. It’s a great link.
- 250g demerara sugar
- 125g black treacle (molasses)
- 60g butter
- 1 tbsp water
- 1 1/2 tsp white wine vinegar
- Line a small loaf tin with baking parchment.
- Place all the ingredients in a large heavy based saucepan and stir over a low heat until the butter has melted and the sugar has dissolved. It may take a while for the sugar to dissolve but keep at it else your toffee will be grainy.
- Once dissolved, bring the pan to the boil and attach a sugar themometer. Cook until it reaches 125C.
- Pour into the loaf tin and leave to harden.
- When it is hard enough to cut, but still soft enough that it can be cut, slice into squares using an oiled long thin spatula. If your toffee is too hard for this, use an oiled knife, but be careful.
- Remove from the tin and separate the pieces to cool seperately. This will prevent them sticking back together.
- Wrap and store in individual squares of parchment paper.