2 people made this

About this recipe: This came from a Victorian book for young ladies. It is heavenly, and so easy! It is supposed to be cooked to hard-ball - as opposed to soft-crack - which makes it pretty dense and praliney; you could of course cook it longer . . . if your brain is made of barmy bilge.

ReeveofKnoxshire Tennessee, United States

Makes: 48 pieces

  • 220g dark brown soft sugar
  • 57g butter
  • 2 tablespoons treacle
  • 1 tablespoon water
  • 1 tablespoon vinegar
  • chocolate, melted, for dipping (optional)

Prep:5min  ›  Cook:10min  ›  Extra time:1hr cooling  ›  Ready in:1hr15min 

  1. Mix everything in a pot, and heat over medium-high. Boil, stirring, until it forms a firm ball when dropped into cold water.
  2. Pour onto buttered baking tray, and let cool.
  3. When cooled completely, cut up and dip in chocolate s'il-vous-plait.

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