A traditional British Halloween or Bonfire night treat
In a large pan gently melt the butter, treacle, sugar and milk
Stir only occasionally.
Stirring too often causes the sugar to crystallise making the toffee grainy
When the sugar has melted and the mixture is smooth turn up the heat to high and boil to 130c
Stir to make sure the mixture doesn’t catch and burn on the bottom.
When the 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 finish setting
When it is set, bash with a rolling pin or toffee hammer to break it up
Ingredients
Directions
In a large pan gently melt the butter, treacle, sugar and milk
Stir only occasionally.
Stirring too often causes the sugar to crystallise making the toffee grainy
When the sugar has melted and the mixture is smooth turn up the heat to high and boil to 130c
Stir to make sure the mixture doesn’t catch and burn on the bottom.
When the 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 finish setting
When it is set, bash with a rolling pin or toffee hammer to break it up