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350g salted butter
200g black treacle
425g dark brown muscovado sugar
397g can condensed milk
Gently melt the butter, treacle, sugar and milk in a large heavy based pot, stirring occasionally. Don’t stir too often or the sugar will crystallise.
Once the sugar has dissolved and the mixture is smooth turn up the heat to high and boil, stirring constantly so the mixture doesn’t catch and burn on the bottom. The magic number is 130C if you have a sugar thermometer.
You should start to see a difference in the toffee after about 20 minutes. If you don’t have a thermometer, you can test by dropping a drip of the mixture into a jug of cold water. If it solidifies as it hits the water, it’s ready to pour.
Once your toffee mixture has reached 130C, pour into a greased baking tray land leave to sit for 10 mins before putting in the fridge to set.
Once set, you can wallop with a rolling pin to break.