Treacle Toffee Recipe

just need a recipe for treacle toffee

Scottish Traditional Recipes
- Treacle Toffee

Treacle is known as molasses is some parts of the world. Treacle toffee used as a treatment for children - including many adults also enjoyed!

Ingredients
1 pound (500g or two and a half cups) castor (superfine) sugar
¼ pound (125g or one stick) butter
1 tablespoon treacle (molasses)
3 tablespoons dessert syrup (alternatively, light corn syrup)
1 tsp teaspoon vanilla
Large tin of condensed milk
5 or 6 tablespoons water

Method:
Place butter, sugar, molasses, syrup and water in a saucepan and heat, stirring constantly. Once all ingredients are well mixed and melted, add the condensed milk slowly, stirring occasionally until boiling. Continue on a slow boil for 15-20 minutes, stirring again. Check that the caramel is ready by dropping a spoonful into cold water - if it is solid, it is ready. Pour into a container, a mark cut into pieces. Wrap in greaseproof paper (vegetable parchment or waxed paper). Store in an airtight container.

Scottish Recipes: Treacle Toffee
Treacle is known as molasses is some parts of the world. Treacle toffee used as a treatment for children - including many adults also enjoyed!

Ingredients

1 pound (500g or two and a half cups) castor (superfine) sugar
Πpound (125g or one stick) butter
One tablespoon of treacle (molasses)
3 tablespoons dessert syrup (alternatively, light corn syrup)
1 tsp teaspoon vanilla
Large tin of condensed milk
5 or 6 tablespoons water
Method of preparation:

Place butter, sugar, molasses, syrup and water in a saucepan and heat, stirring constantly. Once all ingredients are well mixed and melted, add the condensed milk slowly, stirring from time to time until boiling. Continue on a slow boil for 15-20 minutes, stirring again. Check that the caramel is ready by dropping a spoonful into cold water - if it is solid, it is ready. Pour into a container, a mark cut into pieces. Wrap in greaseproof paper (vegetable parchment or waxed paper). Store in an airtight container.

TOFFEE MOLASSES

1 tsp sugar
2 / 3 c. butter
1 / 2 c.. salt
2 / 3 c. treacle
2 / 3 c. water
2 / 3 c. chopped walnuts

Cook sugar, butter, molasses and water to a soft ball. Add nuts. Cook to hard ball stage. Add 1 / 4 c. teaspoon soda. Mix well. Pour into a buttered cookie sheet.

Dark caramel toffee English

INGREDIENTS:
1.25 cups dark brown sugar
1 / 4 cup water
2 v. tablespoons light corn syrup
1 tsp tablespoons molasses
7 c. tablespoon (3.5 oz) butter

PREPARATION:

1. Prepare a 9x9 inch pan or dish pie in the lining of aluminum foil and spraying the foil with nonstick cooking spray.

2. Place all ingredients in a medium saucepan over medium heat. Then add the melted butter and sugar is dissolved.

3. Cover the pan with a lid and let the mixture boil for 2-3 minutes, then discover the pot and insert a candy thermometer. Continue to cook the candy, stirring occasionally to prevent burning, until the mixture reaches 300 degrees. This process should take 15-20 minutes on medium heat.

4. Once the candy reaches the proper temperature, remove from the fire and pour into prepared pan.

5. Let the candy sit for a few minutes, and once it begins to set, score the top into squares or wedges with a sharp knife sprayed with nonstick cooking spray.

6. Allow candy to cool completely at room temperature, then break along the lines previously marked.

7. Caramel Store in an airtight container at room temperature for several days, or in the refrigerator for 2 weeks.

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