Recipe // Treacle Toffee

Treacle_ToffeeNo ‘Bonfire Night’ is complete without a big bag of jaw-breaking, teeth-sticking Treacle Toffee, so why not make your own with this super simple, delicious Treacle Toffee recipe from Baking Mad. Enjoy!


  • 75g butter (unsalted)
  • 450g unrefined demerara sugar
  • 125ml water
  • 100ml Golden syrup
  • 100ml Black treacle
  • 1tbsp White wine vinegar


  1. Butter a 15cm square tin.
  2. Put all the ingredients into a heavy based saucepan and heat slowly. Once the butter melts and the sugar dissolves, increase the heat to bring the mixture to the boil.
  3. If you are using a sugar thermometer boil to 160C. Or test by dropping a small amount into a glass of cold water. It’s ready when a blob of toffee is slightly stretchy but breaks with pressure.
  4. Pour into the tin and leave it to set. To help break into even sized pieces, mark/score the toffee when it is partially set.
  5. Break the toffee into pieces when it is completely cool.
  6. If you have the patience and inclination, you can then individually wrap each piece in greaseproof paper to stop it from sticking together.
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