Treacle Toffee recipe

This is a wonderful toffee to have on Bonfire Night and it keeps for ages. It's absolutely delicious and not too difficult to make. Just make sure you follow the instructions.


900g light brown sugar
250g black treacle
150g golden syrup
150g unsalted butter
300ml water
½ tsp. cream of tartar


1. Grease and line an 18cm tin with parchment, and then grease again.

2. In a large heavy-bottomed saucepan, add the sugar and water.

3. Heat until the sugar has dissolved but do not stir.

4. Add in the black treacle, golden syrup, butter and cream of tartar all at once, stir once, and then bring to the boil.

5. Whilst boiling, brush the sides of the pan with water to prevent sugar crystals forming. Don't skip this, because the whole batch of toffee might get ruined.

6. Boil the mixture to the 'soft crack' stage. This is 132 to 143C on a sugar thermometer.

7. Once the toffee gets to this stage, remove it from the heat and pour into the tin.

8. Mark into squares whilst still warm and then leave to set.

9. Once set, break into squares.

Author: Laura Young

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