How to Make Thorntons Treacle Toffee
A classic British Treacle Toffee, perfect for Bonfire Night, with a rich, sticky, and hard texture that’s sweet and slightly bitter.
Servings: 20 pieces
Calories: 120kcal
Cost: $5-$7
Equipment
- Heavy-bottomed saucepan
- Wooden spoon
- Sugar thermometer (optional)
- Baking tray (8x8 inch or similar)
- Parchment paper
- Small hammer or knife (for breaking toffee)
Ingredients
- 450 g demerara sugar or brown sugar
- 100 g golden syrup
- 100 g black treacle
- 50 g unsalted butter
- 150 ml water
- 1 tsp white vinegar (optional, for texture)
Instructions
- Line an 8x8-inch baking tray with parchment paper and lightly grease it to prevent sticking.
- In a heavy-bottomed saucepan, combine sugar and water over low heat. Stir gently until the sugar fully dissolves, avoiding boiling at this stage.
- Add golden syrup, black treacle, butter, and vinegar (if using). Stir to combine, then increase heat to medium.
- Bring the mixture to a boil without stirring. Use a sugar thermometer to monitor until it reaches 140°C (284°F), the hard crack stage (about 15-20 minutes). If no thermometer,
- Carefully pour the hot mixture into the prepared tray, tilting to spread evenly. Let it cool completely at room temperature (about 2 hours).
- Once set, break the toffee into bite-sized pieces using a small hammer or the back of a knife.
- Store in an airtight container for up to 2 weeks.
Notes
- Handle hot toffee with extreme caution, as it can cause severe burns.
- If you don’t have a thermometer, the cold water test is reliable for checking the hard crack stage.
- Black treacle gives the toffee its dark color and rich flavor; don’t substitute with molasses, as it’s too bitter.
- For easier cleanup, soak the saucepan immediately after pouring the toffee.