184.Treacle Toffee : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to make 1 lb of toffee

8 oz / 225g brown sugar

8 oz / 225g treacle

2 oz / 50g butter

1 fl oz / 30ml vinegar


Stir all the time that the mixture is being heated.

Use a large heavy pan.

Dissolve the sugar and treacle in the vinegar and boil vigorously, stirring with a wooden spoon, until the sugar thermometer shows the temperature to be 284°F or 142°C. Take care not to splash the mixture which is very hot.

Take off the heat.

Stir in the butter a little at a time.

Then pour the mixture onto a greased tray to cool.

Break into small squares when cold and store in an airtight tin.


More butter can be added to make a richer toffee