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Treacle Toffee baking Recipe

This is a very simple recipe for treacle toffee and one which perhaps younger adults (SUPERVISED) or children(SIMILARLY SUPERVISED) could be introduced to cooking and baking.


1 lb (480g) brown sugar
Three quarter lb (360g) of treacle
Half lb butter (225g)
Quarter pint (150ml) water

Put sugar, treacle and water in a large saucepan, warm until sugar dissolves and bring the mixture to the boil. Add butter in small pieces or chunks, a bit at a time, and stir continously. Boil until the setting point(described in next sentence) has been reached. Test for setting point: Place a drop of mixture in a cup of cold water is mixture hardens setting point has been reached.

Pour into a buttered tin, leave to cool for 5 minutes and when cool enough to touch, cut into long stripes, pull and twist. Leave aside until toffee is cold (some people place in fridge but their is no real reason to do this -unless in a REAL hurry!), cut or break to required size.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.