Treacle Toffee

Treacle Toffee Recipe - Traditional English Sweet Treat

Region / culture: England | Servings: 8

Introduction

Treacle toffee, also known as bonfire toffee, is a traditional British sweet treat that is often enjoyed during Bonfire Night celebrations. This rich and sticky toffee is made with dark brown sugar, molasses, and corn syrup, giving it a deep and complex flavor profile.

History

Treacle toffee has been enjoyed in the United Kingdom for centuries, with its origins dating back to the 17th century. Originally made with treacle, a byproduct of sugar refining, the recipe has evolved over time to include ingredients like dark brown sugar and molasses. Treacle toffee is often associated with Bonfire Night, a British holiday commemorating the failed Gunpowder Plot of 1605.

Ingredients

1 lb (450 g) dark brown sugar
0.25 pt (120 ml) water
0.25 level teaspoon cream of tartar
0.5 cup (115 g) black treacle / molasses
0.5 cup (115 g) golden syrup / corn syrup

How to prepare

Butter a 12" x 4" / 30 cm x 10 cm or 7" / 18 cm square tin.
In a heavy-based saucepan with a capacity of 4 pt (1.89 liters), dissolve the sugar and water over low heat.
Add all the remaining ingredients and bring to a boil.
Using a sugar or toffee thermometer, boil until the temperature reaches 270°F / 140°C (soft crack stage).
If you do not have a sugar or toffee thermometer, you can test the syrup by dropping a bit into cold water. It should solidify into flexible threads when removed from the water, not brittle ones.
The toffee strands will bend slightly before breaking.
Once the desired stage is reached (approximately within 10 minutes), pour the toffee into the prepared tin and let it cool.
Once the toffee has cooled, remove it from the tin and break it into pieces using a toffee hammer or a solid sharp object.
If you can resist the temptation, store the toffee in an airtight tin.

Variations

Add chopped nuts or dried fruit to the toffee mixture for added texture and flavor.
Drizzle melted chocolate over the cooled toffee for a decadent twist.
Experiment with different types of sugar, such as muscovado or demerara, for a unique flavor profile.

Notes

For a soft chewy toffee similar to the Spanish Arropia boil to 250°F / 120°C (Hard Ball)

Cooking Tips & Tricks

Use a heavy-based saucepan to prevent the toffee from burning.

- Be careful when boiling the toffee mixture, as it can reach high temperatures.

- Test the toffee for doneness using a sugar or toffee thermometer, or the cold water method.

- Allow the toffee to cool completely before breaking it into pieces.

- Store the toffee in an airtight container to prevent it from becoming sticky.

Serving Suggestions

Serve treacle toffee as a sweet treat at Bonfire Night celebrations or enjoy it as a dessert with a cup of tea or coffee.

Cooking Techniques

Be patient when boiling the toffee mixture, as it can take some time to reach the soft crack stage.

- Stir the mixture occasionally to prevent it from sticking to the bottom of the saucepan.

- Use caution when handling hot toffee, as it can cause burns.

Ingredient Substitutions

If you don't have dark brown sugar, you can use light brown sugar or muscovado sugar as a substitute.

- Honey or golden syrup can be used in place of corn syrup.

- If you don't have cream of tartar, you can omit it from the recipe.

Make Ahead Tips

Treacle toffee can be made ahead of time and stored in an airtight container at room temperature for up to two weeks.

Presentation Ideas

Serve treacle toffee on a platter lined with parchment paper for a rustic presentation. You can also wrap individual pieces in wax paper for a homemade touch.

Pairing Recommendations

Enjoy treacle toffee with a cup of strong black tea or coffee for a classic British treat. You can also pair it with a glass of port or sherry for a more indulgent dessert experience.

Storage and Reheating Instructions

Store treacle toffee in an airtight container at room temperature for up to two weeks. To reheat the toffee, place it in the microwave for a few seconds until softened.

Nutrition Information

Calories per serving

Each serving of treacle toffee contains approximately 150 calories.

Carbohydrates

Each serving of treacle toffee contains approximately 30 grams of carbohydrates.

Fats

Each serving of treacle toffee contains approximately 2 grams of fats.

Proteins

Each serving of treacle toffee contains negligible amounts of protein.

Vitamins and minerals

Treacle toffee is not a significant source of vitamins and minerals.

Alergens

Treacle toffee may contain allergens such as dairy (butter) and corn syrup. Please check the ingredients list for any allergens before consuming.

Summary

Treacle toffee is a high-carbohydrate treat that is best enjoyed in moderation due to its sugar content.

Summary

Treacle toffee is a classic British sweet treat that is perfect for celebrating Bonfire Night or enjoying as a decadent dessert. With its rich and sticky texture, this toffee is sure to satisfy your sweet tooth cravings.

How did I get this recipe?

I can still remember the exact moment I discovered the recipe for treacle toffee. It was a cool autumn day, the leaves were falling from the trees and there was a crispness in the air that signaled the changing of the seasons. I was visiting my dear friend Margaret, who was known for her delicious homemade treats.

As I entered her cozy kitchen, the sweet aroma of caramel filled the air. Margaret greeted me with a warm smile and a twinkle in her eye. "I've been experimenting with a new recipe," she said, as she handed me a small piece of dark, sticky toffee. I took a bite and was immediately transported to a world of rich, buttery sweetness. It was unlike anything I had ever tasted before.

Margaret explained that the key to the toffee's unique flavor was treacle, a dark, syrupy sweetener that gave it its distinctive taste. She had learned the recipe from her grandmother, who had passed it down through the generations. As I savored the last bite of toffee, I knew that I had to learn how to make it myself.

Over the next few weeks, Margaret generously shared her treacle toffee recipe with me. We spent hours in her kitchen, stirring the bubbling mixture of sugar, butter, and treacle until it reached the perfect consistency. Margaret taught me the importance of patience and precision in candy-making, as we carefully monitored the temperature of the toffee to ensure that it set just right.

As the toffee cooled on the countertop, Margaret recounted stories of her grandmother, who was a master in the kitchen. She had learned the art of candy-making from her own mother, who had passed down the treasured family recipes. I listened intently, taking mental notes of each step and ingredient that went into the toffee.

After several practice batches and a few burnt fingers (I learned the hard way that molten sugar is not to be underestimated), I finally mastered the art of making treacle toffee. The rich, buttery flavor and chewy texture were just as I remembered from that first taste at Margaret's house. I was proud to have added this recipe to my repertoire of culinary skills.

Over the years, I have shared the treacle toffee recipe with friends and family, passing on the tradition that Margaret had shared with me. Each time I make a batch of toffee, I am reminded of the bond between generations, of the love and care that goes into creating something truly special.

Now, as I stand in my own kitchen, stirring a pot of bubbling toffee on the stove, I am filled with a sense of gratitude for the recipes that have been passed down to me. The memories of Margaret's kitchen and the stories of her grandmother live on in each batch of treacle toffee that I make.

And as I wrap up the toffee in wax paper, ready to share it with loved ones, I know that this recipe will continue to be a part of my family's story for generations to come. The sweet taste of treacle toffee is more than just a treat - it is a reminder of the love and tradition that binds us together, one delicious bite at a time.