Thursday, October 4, 2012
English Treacle Toffee
1 lb dark brown sugar
8 oz blackstrap molasses
4 oz unsalted butter
2 Tbls water
1 Tbls white vinegar
Place butter, water and vinegar in a saucepan; heat gently until butter has melted.
Add sugar and molasses and allow to dissolve (about 20 minutes).
Boil mixture to a temperature of 280° on candy thermometer. Remove from heat; allow bubbling to decrease.
Pour into a well greased 8" square pan.
When cooled, score surface into small squares with an oiled knife.
When cold, break into squares; wrap in cellophane and store in an airtight container.