Laura007 Posted October 29, 2007 Share Posted October 29, 2007 i havent had this in ages, and found a recipe for it buried deep in an old book. so if you fancy it, it goes like this 8oz demerrera suga 8oz treacle 4oz butter melt the butter and add the sugar and treacle. heat gently until the sugar has desolved. simmer for half an hour. pour into a greased shallow tin and leave to set. the smash it up into peices. it will go very bubbly and increase in volume so use a big deep pan Quote Link to comment Share on other sites More sharing options...
Tina C Posted October 29, 2007 Share Posted October 29, 2007 I love bonfire toffee. Reminds me of when I was a child and the lady at the 'outdoor' (off licence) used to make it and sell it round about this time of year. I went every day for more... Quote Link to comment Share on other sites More sharing options...
Couperwife Posted October 29, 2007 Share Posted October 29, 2007 oh, gonna try that. yummy Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 30, 2007 Share Posted October 30, 2007 Is it black treacle that I should use, or golden syrup? I love treacle toffee and one bonfire night when we hadn't been in cheltenham foor long I walked my long suffering hubby for miles trying to find some to no avail. Quote Link to comment Share on other sites More sharing options...
Laura007 Posted October 30, 2007 Author Share Posted October 30, 2007 Is it black treacle that I should use, or golden syrup? I love treacle toffee and one bonfire night when we hadn't been in cheltenham foor long I walked my long suffering hubby for miles trying to find some to no avail. thick black treacle!! Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 30, 2007 Share Posted October 30, 2007 Thankyou, yuummmy Quote Link to comment Share on other sites More sharing options...
