[Mick]

or this 1

Treacle Toffee

1 lb Demerara Sugar
2 oz Butter
6 oz Black Treacle
1/4 pt Water
1 Lemon juice of


Method: Dissolve the sugar in the water, add the treacle and butter, place a lid on the pan and boil, bring the temperature up to 300F., then remove from the heat, add the lemon juice and pour into a greased tin. Mark with a knife as soon as the toffee is sufficiently cooled. When cold, divide into pieces, wrap each in wax or greaseproof paper and pack in a tin. Cover with a well-fitting lid.