English Treacle Toffee Recipes

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TREACLE TOFFEE RECIPE



Treacle toffee recipe image

Make your own treacle toffee for the ultimate Halloween or Bonfire Night treat. It uses just 4 ingredients and it's ready to set in less than an hour.

Provided by Jessica Dady

Categories     Snack

Time 50m

Yield Serves: 10

Number Of Ingredients 4

350g salted butter, softened
200g black treacle
425g dark brown muscovado sugar
397g can condensed milk

Steps:

  • Gently melt the butter, treacle, sugar and milk in a large saucepan, stirring occasionally. If you stir too often you risk the sugar crystallizing which will result in a grainy treacle toffee.
  • Once the sugar has dissolved and the mixture is smooth turn up the heat to high and boil to 130ºC, stirring so the mixture doesn't catch and burn on the bottom.
  • Once your toffee mixture has reached 130C, pour into a 24cm x 32 cm baking dish lined with buttered greaseproof paper and leave to sit for 10 mins before putting in the fridge to set.
  • Once set, bash with a rolling pin to break up and serve, or alternatively pop into little bags as gifts for friends.

Nutrition Facts : @context https, Calories 604 Kcal, Sugar 76 g, Fat 32 g, Sodium 2.6 g, Protein 4 g, Carbohydrate 76 g

BONFIRE NIGHT TREACLE TOFFEE



Bonfire Night Treacle Toffee image

Everyone loves sticky, dark Bonfire toffee - the must-have treat for Bonfire night. So, simple, quick and easy to make, you will become addicted.

Provided by Elaine Lemm

Categories     Dessert     Candy

Time 30m

Yield 6

Number Of Ingredients 5

1 pound/450 g dark brown sugar
1/4 pint/120 ml pint water
1/4 level teaspoon cream of tartar
1/2 cup/115 g black treacle/molasses***
1/2 cup/115 g golden syrup/corn syrup

Steps:

  • Gather the ingredients. Generously butter a 30cm x 10cm or 18cm square tin, make sure you get the butter right into the corners.
  • In a heavy-based 4-pint stainless steel saucepan dissolve the sugar and water over low heat. Once dissolved, add all the remaining ingredients, turn up the heat and bring to the boil. Using a sugar or toffee thermometer boil to 270 F/140 C (soft crack). ***If you do not have a sugar or toffee thermometer, keep a jug of cold water next to the stove, once the toffee has started to thicken, drop a little of the syrup into cold water, it is ready when it solidifies into threads as it hits the water, when removed from the water, the threads should still be slightly flexible not too brittle as the toffee continues to cook for a while.
  • Once the temperature or the test above is reached (anything between 20 - 45 minutes at a good hard, boil) carefully pour the toffee into the prepared tin and leave to cool.
  • Once the toffee is cold remove it from the tin and break with a toffee hammer or solid sharp object and the toffee will crack into pieces. If your toffee is stuck in the tin, turn the tin over, and place it on a firm surface like a chopping board and tap sharply on the underneath of the tin a few times, the toffee will break up and fall out.
  • Store in an airtight tin until Bonfire Night if you can resist it long enough! NOTE: This toffee is not a caramel and as such needs to be brought up to a high temperature, please take care when handling.

Nutrition Facts : Calories 429 kcal, Carbohydrate 103 g, Cholesterol 10 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 41 mg, Sugar 102 g, Fat 4 g, ServingSize Serves 6, UnsaturatedFat 0 g

ENGLISH TOFFEE



English Toffee image

Make and share this English Toffee recipe from Food.com.

Provided by Bertha C.

Categories     Candy

Time 25m

Yield 1 pound

Number Of Ingredients 6

1 cup butter (only real butter can be used in this recipe)
1 cup sugar
1/4 cup water
1/2 teaspoon salt
3 semi-sweet chocolate baking squares or 1/2 cup chocolate chips
1 cup coarsely broken pecans

Steps:

  • In heavy saucepan, combine butter, sugar, water, and salt.
  • Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
  • Immediately pour into ungreased 13"x9" pan.
  • Cool until hard.
  • Melt chocolate over hot, but not boiling water.
  • Spread over toffee; sprinkle with nuts, pressing them into chocolate.
  • Let stand 2-3 hours or chill 30 minutes.
  • Break into bite-size pieces.

BONFIRE TOFFEE



Bonfire toffee image

Crowds will love this sweet treat of dark and sticky treacle toffee smashed into hard bitesize chunks

Provided by Lucy Netherton

Categories     Snack, Treat

Time 1h

Yield Makes around 500g of toffee

Number Of Ingredients 6

oil, for greasing
450g dark brown sugar
125ml hot water
¼ tsp cream of tartar
115g black treacle
115g golden syrup

Steps:

  • Line the base and sides of an A4 sized tin with non-stick parchment and then grease it really well.
  • Put the sugar and hot water in a heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture at any point instead tilt the pan if you need to move it around.
  • Weigh out your remaining ingredients, if you put them in a really well greased jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and pop the sugar thermometer in, you can use the thermometer to give it a quick swirl but try not to mix it too much.
  • Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. As soon as it reaches the temp, tip it into your tin and leave it to cool.
  • Once cool remove it from the tin a break up with a toffee hammer or rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags to give as gift.

ENGLISH TOFFEE



English Toffee image

Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2 pounds.

Number Of Ingredients 6

1 tablespoon plus 2 cups butter, softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans

Steps:

  • Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

Nutrition Facts : Calories 206 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

CHEWY TOFFEES



Chewy toffees image

Treat yourself to the ultimate sweet treat - chewy toffee. Toffees aren't hard to make, but remember to be careful when you're dealing with very hot sugar

Provided by Barney Desmazery

Categories     Treat

Time 30m

Yield Cuts into about 40 squares

Number Of Ingredients 5

200g caster sugar (golden is fine)
100g dark brown sugar
300ml double cream
125g butter , cubed
1 tsp vanilla extract

Steps:

  • Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
  • Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.

Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein, Sodium 0.06 milligram of sodium

ENGLISH TOFFEE



English Toffee image

This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness.

Provided by nora

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 20m

Yield 16

Number Of Ingredients 5

1 cup butter
1 ¼ cups white sugar
2 tablespoons water
¼ cup slivered almonds
1 cup chocolate chips

Steps:

  • Butter a 10x15 inch jellyroll pan.
  • Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
  • Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 22.6 g, Cholesterol 30.5 mg, Fat 15.5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 9.2 g, Sodium 82.9 mg, Sugar 21.4 g

ENGLISH TREACLE TOFFEE



English Treacle Toffee image

This is a deliciously dark toffee that is a hard candy when you first put it in your mouth, but softens until it is wonderfully chewy. I adapted this from a recipe that I found at http://thefoody.com (which is a great site for English and Irish recipes).

Provided by gingerkitten D

Categories     Candy

Time 35m

Yield 30 pieces

Number Of Ingredients 5

1 lb dark brown sugar
8 ounces blackstrap molasses
4 ounces unsalted butter
2 tablespoons water
1 tablespoon white vinegar

Steps:

  • Place the butter, water, and vinegar into a heavy bottomed suacepan, heat gently until the butter has melted.
  • Add the sugar and molasses and allow to dissolve (takes about 20 minutes).
  • Boil the mixture to a temp.
  • of 280 degrees on a candy thermometer.
  • Remove from the heat, allow bubbling to decrease.
  • Pour the mixture into a well greased 8 inch square pan.
  • When mixture has cooled, score surface into small squares with an oiled knife.
  • When cold break into squares, wrap in cellophane and store in an airtight container.

Nutrition Facts : Calories 102, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 10.5, Carbohydrate 19.3, Sugar 14.6

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