Louise's treacle toffee

    25 min

    Dark and rich treacle toffee made the traditional way. This recipe is foolproof and you don't even need a sugar thermometer.

    122 people made this

    Serves: 12 

    • 225g (8 oz) brown sugar
    • 2 tablespoons cold water
    • 55g (2 oz) butter
    • 110g (4 oz) black treacle
    • 1/2 teaspoon vinegar
    • 1/2 teaspoon cream of tartar

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Butter a shallow tin.
    2. Place the brown sugar and water in a heavy-bottomed saucepan; dissolve over gentle heat. Stir in the butter, treacle, vinegar and cream of tartar. Bring to the boil until a little piece dropped in a cup of cold water forms a hard ball (126 degrees C on a sugar thermometer). Pour into prepared tin.
    3. Let sit until hardened; break off pieces to serve.

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    Reviews in English (3)


    Followed the recipe using soft brown sugar. The tip I would like to give for perfect results is to let the toffee mixture simmer until it reaches crack. Do NOT stir while simmering as it will make the toffee go sugary. Lovely easy recipe. Thank you.  -  05 Nov 2015


    This recipe is so easy to follow, I used soft dark brown sugar and only increased the heat slightly once the mixture started to boil and waited for the sugar to take the mixture up to the right temperature slowly. This tastes every bit as good as treacle toffee you pay a premium price for at Thorntons, but is all the more satisfying as I know I made it myself.  -  18 Apr 2016


    Followed the recipe, it didn't say what type of Brown Sugar so just used Bulk Standard Sugar and 2Tbs of Water no where near enough. Didn't turn out good at all. Sorry  -  01 Nov 2014