Treacle Toffee

Latest Articles

Treacle Toffee
Page 1, 2 Next

Downsizer Forum Index -> Recipe Database

Author

Message

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sat May 23, 09 8:52 am Post subject: Treacle Toffee

Ingredients

200g butter

200g black treacle

300g soft brown sugar

30mls (2 teaspoons) water

pinch cream of tartar

Recipe

Put all ingredients except CofT into sauce pan.

Gently melt and bring to the boil.

Add the CofT.

Boil until small crack stage (140°c)

Pour into lined, greased tin.

Cool, making hash marks when it's cool enough for them to stay there.

Smash up with rolling pin and glue your teeth together with it.

Last edited by jamanda on Sun Nov 04, 12 8:38 pm; edited 2 times in total

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Thu Nov 05, 09 4:33 pm Post subject:
Aha! This is what I need to make for tomorrow night!

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Thu Nov 05, 09 4:50 pm Post subject:
This is what I'm about to make now. EV

gz

Joined: 23 Jan 2009
Posts: 8892
Location: Ayrshire, Scotland

Posted: Thu Nov 05, 09 5:34 pm Post subject:
Is this the recipe you can pull?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Thu Nov 05, 09 6:55 pm Post subject:
No. I think Fee has one in the data base too though -here - This looks as though it would be lighter than mine (my great gran's actually), but still not of pulling consistency. Isn't that what is called taffy?

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Thu Nov 05, 09 11:07 pm Post subject:
Mine turned out as a 'bash with a rolling pin' type. Fine if you like that type but not what I wanted. My Mum makes the most exquisite chewy 'taffi triog' (not sure who's recipe) ...much, much nicer - I'll ask her for the recipe. EV

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Thu Nov 05, 09 11:12 pm Post subject:
Mine turned out a bit softer than I like it. In fact I think you could pull it! But it tastes good. (Last time I trust that darned thermometer thingy)

frewen

Joined: 08 Sep 2005
Posts: 11405

Posted: Thu Nov 05, 09 11:15 pm Post subject:
I want toffee now

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Thu Nov 05, 09 11:15 pm Post subject:

earthyvirgo wrote:

Mine turned out as a 'bash with a rolling pin' type. Fine if you like that type but not what I wanted.

At our village show, that appears to be the desirable quality. The cookery judges always ask for a knife to bash it with if they didn't come armed with their own hammer!

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Fri Nov 06, 09 2:31 pm Post subject:

judith wrote:

earthyvirgo wrote:

Mine turned out as a 'bash with a rolling pin' type. Fine if you like that type but not what I wanted.

At our village show, that appears to be the desirable quality. The cookery judges always ask for a knife to bash it with if they didn't come armed with their own hammer!

Really?!
Gosh, sounds like I've made the grade then

I was a bit puzzled by the 2 x tblsp of white vinegar in the recipe but it solidified after about 5 mins boiling. Wondering if it was some chemical reaction.

EV

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sun Nov 04, 12 12:56 pm Post subject:
Toffee time!

Went

Joined: 19 Mar 2006
Posts: 6968

Posted: Sun Nov 04, 12 1:24 pm Post subject:
What does the Cream of Tartar do? We haven't got any - will it work without? You've set me on a toffee quest now.....

Went

Joined: 19 Mar 2006
Posts: 6968

Posted: Sun Nov 04, 12 1:26 pm Post subject:

earthyvirgo wrote:

I was a bit puzzled by the 2 x tblsp of white vinegar in the recipe

EV

Eh? So am I or have I missed something?

Boy Wonder

Joined: 27 May 2008
Posts: 496

Posted: Sun Nov 04, 12 1:28 pm Post subject:
Vinegar and cream of tartar both have low pHs. So they must fulfill the same function in the different recipes. I would guess something to do with the setting. eta who left himself logged in then?

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Sun Nov 04, 12 1:49 pm Post subject:

Boy Wonder wrote:

eta who left himself logged in then?

	Downsizer Forum Index -> Recipe Database	All times are GMT Page 1, 2 Next
Page 1 of 2

View Latest Posts