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